Strawberry Cheesecake Stuffed Cookies
These buttery cookie pockets are filled with a creamy strawberry cheesecake center, offering a perfect balance of fruity tang and comforting sweetness. Ideal for brunches, bake sales, and special treats.
Ingredients
For the Cheesecake Filling
- 4 oz cream cheese, softened Use full-fat for best texture.
- 2 tablespoons granulated sugar For filling.
- 1 teaspoon vanilla extract For filling.
- ¼ cup strawberry jam or puree Use smooth jam for best consistency.
For the Cookie Dough
- ½ cup unsalted butter, softened Room temperature, not melting.
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 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 Substitute: 3-4 tablespoons finely chopped dried strawberries; fresh strawberries will add too much moisture.
Instructions
Preparation
- Make the cheesecake filling by beating the softened cream cheese with granulated sugar, vanilla extract, and strawberry jam until smooth. Cover and refrigerate.
- Cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Scrape the bowl.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture until a soft dough forms, being careful not to overmix.
- Gently fold in the crushed freeze-dried strawberries.
- Refrigerate the dough for 30 minutes to firm it up.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough, flatten it in your palm, and place about ½ teaspoon of cold cheesecake filling in the center.
- Top with another tablespoon of flattened dough, pinch edges to seal, and roll into a smooth ball.
- Repeat, leaving 1-2 inches between cookies on the baking sheet.
- Bake for 12-15 minutes until edges are golden and tops are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 2 days at room temperature or 5-7 days in the fridge. Freeze baked cookies for up to 2 months.