If you’re a fan of both cookies and cheesecake, these strawberry cheesecake stuffed cookies are an absolute must-try. Soft, chewy cookies are perfectly complemented by a luscious, creamy strawberry cheesecake center, making every bite a decadent treat.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cream cheese, softened
1/4 cup powdered sugar
1/4 cup strawberry jam
1/2 cup freeze-dried strawberries, crushed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
In a medium bowl, beat the cream cheese with the powdered sugar until smooth and creamy.
Add the strawberry jam and crushed freeze-dried strawberries to the cream cheese mixture, stirring to combine.
Scoop tablespoon-sized portions of cookie dough and flatten them out into discs. Place a small spoonful of the cheesecake mixture in the center of one disc, then top with another disc of cookie dough, sealing the edges.
Place the stuffed cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Servings: 16 cookies
Variations
If you’re looking for a twist on this recipe, try substituting the strawberry jam with other fruit preserves like raspberry or blueberry for a different flavor profile. You can also swap the freeze-dried strawberries for another type of freeze-dried fruit. For a more indulgent touch, drizzle melted chocolate over the cooled cookies for added richness.
Storage/Reheating
Store these stuffed cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week. To reheat, simply pop them in the microwave for about 10-15 seconds, or warm them in the oven at 300°F (150°C) for a few minutes.
FAQs
How do I prevent the cheesecake filling from leaking out during baking?
To avoid the cheesecake filling from spilling out, make sure to seal the edges of the cookie dough discs tightly around the filling. If necessary, refrigerate the dough and filling for a few minutes before baking to help them firm up.
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough and cheesecake filling ahead of time. Keep both in separate airtight containers in the fridge for up to 24 hours before assembling and baking.
Can I freeze these cookies?
Absolutely! After baking, let the cookies cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 2 months. To enjoy them, just thaw at room temperature or warm them up in the oven.
What other fillings can I use?
Feel free to get creative! You could try different cheesecake-flavored fillings, like chocolate or caramel, or even add in a bit of peanut butter for a fun twist.
How do I get my cookies to bake evenly?
To ensure even baking, try to form your dough into uniform-sized discs, and make sure to space the cookies apart on the baking sheet. If your oven has hot spots, consider rotating the baking sheet halfway through the baking time.
Conclusion
These strawberry cheesecake stuffed cookies are the perfect dessert for anyone who loves a combination of soft cookies and creamy fillings. The balance of sweetness from the jam and the tanginess of the cream cheese creates a flavor-packed bite that will have everyone asking for more. Whether you’re making them for a special occasion or simply indulging in a delicious treat, these cookies are sure to impress.
Recipe:
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Strawberry Cheesecake Stuffed Cookies
- Total Time: 32 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies with a rich, creamy strawberry cheesecake center, combining the best of both worlds in one indulgent treat.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cream cheese, softened
1/4 cup powdered sugar
1/4 cup strawberry jam
1/2 cup freeze-dried strawberries, crushed
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a medium bowl, beat the cream cheese with the powdered sugar until smooth and creamy.
- Add the strawberry jam and crushed freeze-dried strawberries to the cream cheese mixture, stirring to combine.
- Scoop tablespoon-sized portions of cookie dough and flatten them out into discs. Place a small spoonful of the cheesecake mixture in the center of one disc, then top with another disc of cookie dough, sealing the edges.
- Place the stuffed cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a twist, try swapping strawberry jam with other fruit preserves like raspberry or blueberry.
If you prefer a more indulgent touch, drizzle melted chocolate over the cooled cookies.
Refrigerate dough and filling for a few minutes before baking to prevent filling leakage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
