Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies combine the rich flavors of cream cheese with crispy cookie dough and fresh strawberries for a delightful treat.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened Provides tenderness and richness.
- ½ cup granulated sugar Adds sweetness.
- ½ cup brown sugar Adds depth of flavor.
- 1 large egg Acts as a binding ingredient.
- 1 teaspoon vanilla extract Enhances flavor.
- 1¾ cups all-purpose flour Provides structure.
- ½ teaspoon baking soda For gentle rise.
- ¼ teaspoon baking powder Adds fluffiness.
- ¼ teaspoon salt Enhances flavors.
- ½ cup crushed freeze-dried strawberries Provides a fruity essence.
For the Cheesecake Filling
- 4 oz cream cheese, softened Main component of the filling.
- 2 tablespoons granulated sugar For sweetness in the filling.
- 1 teaspoon vanilla extract Enhances the filling.
- ¼ cup strawberry jam or puree Adds strawberry flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually fold the dry mixture into the wet mixture until a cohesive dough forms.
- Gently fold in the crushed freeze-dried strawberries.
Cheesecake Filling
- In another bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth.
Assembling the Cookies
- Scoop about one tablespoon of cookie dough, flatten it slightly in your hand.
- Place a small spoonful of the cheesecake filling in the center, then cover it with another tablespoon of cookie dough, sealing edges tightly.
- Place the assembled cookies on the prepared baking sheet.
- Bake for 10 to 12 minutes or until edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, do not overmix the cookie dough, seal the edges properly to prevent leaking, and chill the dough if your kitchen is warm.