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Strawberry Cheesecake Stuffed Cookies

Close-up of Strawberry Cheesecake Stuffed Cookies cut in half showing the creamy pink and white filling.
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Bake soft, chewy cookies filled with a tangy strawberry cream cheese center for a decadent dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice (for filling)
  • 1/2 cup strawberry puree or finely mashed strawberries (for filling)
  • 1/4 cup powdered sugar (for filling)

Instructions

  1. Prepare the cream cheese filling: Beat the softened cream cheese, 1/2 cup sugar, egg yolk, lemon juice, strawberry puree, and powdered sugar until smooth. Freeze the mixture in tablespoon-sized dollops on a parchment-lined tray for at least 2 hours until solid.
  2. Make the cookie dough: In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough into your hand. Flatten it into a disk. Place one frozen cheesecake filling dollop in the center. Gently wrap the dough around the filling, sealing it completely. Roll into a ball.
  5. Place the dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
  6. Bake at 350 degrees Fahrenheit for 11 to 14 minutes, or until the edges are lightly golden brown. The centers may look slightly underdone.
  7. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results when stuffing, ensure the cream cheese filling is completely frozen. This prevents it from leaking out during baking.
  • If you prefer a stronger strawberry flavor, use strawberry jam instead of puree, reducing the powdered sugar slightly.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

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