Description
These Strawberry Cheesecake Stuffed Cookies are the ultimate indulgence! Soft, buttery cookies with a rich cheesecake filling and bursts of sweet strawberry flavor—every bite is pure dessert bliss. Perfect for cookie lovers and cheesecake fans alike!
Ingredients
Units
Scale
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Strawberry Mix:
- 1/2 cup freeze-dried strawberries, crushed (or finely chopped fresh strawberries)
Instructions
- Make the cheesecake filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Place small spoonfuls onto a parchment-lined plate and freeze for at least 30 minutes.
- Prepare the cookie dough: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Mix the dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients. Fold in the crushed freeze-dried strawberries.
- Assemble the cookies: Scoop 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling in the center. Top with another 1 tablespoon of dough and seal the edges. Repeat with remaining dough.
- Chill the dough balls in the fridge for 15-20 minutes to prevent spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Enjoy! Serve warm for an ooey-gooey cheesecake center
Notes
- For an extra strawberry punch, drizzle with strawberry glaze or melted white chocolate.
- If using fresh strawberries, pat them dry before adding to the dough.
- Store leftovers in an airtight container in the fridge for up to 3 days.
