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Strawberry Cheesecake Stuffed Cookies Recipe

Strawberry Cheesecake Stuffed Cookies Recipe
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★★★★★

5.2 from 26 reviews

Delight in these irresistible Strawberry Cheesecake Stuffed Cookies, featuring soft, buttery cookies infused with crushed freeze-dried strawberries and a luscious, creamy cheesecake filling with a hint of vanilla and strawberry jam. Perfectly balanced in sweetness and texture, these cookies are a charming twist on classic stuffed cookies, ideal for dessert lovers and strawberry fans alike.

Ingredients

Scale

For the Cookies:

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup freeze-dried strawberries, crushed

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry jam or puree

Instructions

  1. Prepare the Filling: In a small bowl, combine softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree. Mix thoroughly until smooth and set aside or cover and refrigerate to let it firm up slightly for easier handling.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined to add moisture and flavor.
  3. Add Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms. Be careful not to overmix to maintain tender, chewy cookies.
  4. Incorporate Strawberries: Gently fold the crushed freeze-dried strawberries into the dough until evenly distributed, providing a natural strawberry flavor and appealing color.
  5. Assemble Cookies: Scoop 1 tablespoon of the dough and flatten it in your palm. Place ½ teaspoon of the chilled cheesecake filling in the center, then top with another tablespoon of flattened dough. Pinch the edges firmly to seal the filling inside completely.
  6. Shape Cookies: Roll each stuffed dough ball gently between your palms to form a smooth, uniform ball, which ensures even baking.
  7. Bake: Preheat the oven to 350°F (175°C). Place the cookie balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, chill the cheesecake filling before assembling cookies to prevent leaks during baking.
  • Do not overmix the dough; overworking it can cause the cookies to become dense and tough.
  • Freeze-dried strawberries can be substituted with finely chopped dehydrated strawberries if unavailable.
  • Ensure cookies are properly sealed to keep the cheesecake filling intact while baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: stuffed cookies, strawberry cheesecake cookies, strawberry cookies, cheesecake filling, dessert, baked goods

Find it online: https://ricoloranz.com/strawberry-cheesecake-stuffed-cookies-recipe/