Description
Indulgent strawberry cheesecake stuffed cookies merge classic dessert charm with irresistible cookie comfort. Creamy cheesecake centers nestled in buttery dough promise sweet bliss that will tempt you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 1 large egg
- 1 3/4 cups (220 grams) all-purpose flour
- 1/2 cup (15 grams) freeze-dried strawberries, crushed
Cheesecake Filling:
- 4 ounces (113 grams) cream cheese, softened
- 2 tablespoons (30 grams) granulated sugar
- 1/4 cup (60 milliliters) strawberry jam or puree
Additional Ingredients:
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Craft the velvety cheesecake center by whisking cream cheese with sugar, vanilla, and strawberry jam until silky smooth. Chill the mixture in the refrigerator to set the texture.
- Create the cookie foundation by thoroughly blending butter with granulated and brown sugars until airy and light. Incorporate egg and vanilla extract, mixing until completely integrated.
- Sift flour, baking soda, baking powder, and salt in a separate vessel. Gradually fold dry ingredients into the butter mixture, creating a uniform dough. Gently fold crushed freeze-dried strawberries throughout the mixture.
- Refrigerate the dough for 30 minutes to enhance flavor development and stabilize consistency. Meanwhile, preheat oven to 350F (175C).
- Line baking sheet with parchment paper. Portion dough into tablespoon-sized segments, flattening each piece and nestling a small dollop of chilled cheesecake filling in the center.
- Carefully encase the filling with additional dough, sealing edges to form cohesive balls. Arrange cookies on prepared baking sheet, maintaining slight separation.
- Bake for 12-15 minutes until cookie edges transform into a golden-brown hue. Allow cookies to rest briefly on baking sheet before transferring to cooling rack.
- Serve and savor these decadent strawberry cheesecake-stuffed delights at room temperature.
Notes
- Chill the cheesecake filling for at least 30 minutes to help it maintain its shape and prevent oozing during baking.
- Use room temperature cream cheese and butter for smoother, easier mixing and better incorporation of ingredients.
- Crush freeze-dried strawberries finely to distribute flavor evenly throughout the cookie dough, creating a more intense strawberry taste.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising texture.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg