Strawberry Crunch Cheesecake Stuffed Cookies
These cookies bring together the sweetness of strawberries and the creamy richness of cheesecake in a delightful stuffed cookie form. Perfect for strawberry lovers or a special dessert to impress, they offer a satisfying crunch and a soft, gooey center.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-14 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
Crunch Topping:
- 1 cup crushed graham crackers (optional)
Instructions
- Prepare the Filling: In a small bowl, beat together cream cheese, powdered sugar, vanilla, and strawberry jam until smooth. Chill this mixture for at least 30 minutes to firm it up.
- Make the Cookie Dough: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold this into the wet mixture until just combined. Then, fold in the crushed freeze-dried strawberries for a burst of flavor.
- Assemble the Cookies: Scoop 1 tablespoon of dough, flatten it slightly, and add 1 teaspoon of the cheesecake filling in the center. Cover with another flattened tablespoon of dough and roll into a ball, sealing the filling.
- Add Crunch Topping (Optional): Roll each cookie in crushed graham crackers for extra texture.
- Bake: Place cookies on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes until edges are golden. Let them cool on the baking sheet before transferring to a wire rack.
Notes
- Chill Time: Chilling both the filling and the dough prevents excessive spreading and keeps the filling intact.
- Storage: Store in an airtight container in the fridge for up to 5 days.