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Strawberry Cheesecake Stuffed Cookies

Close-up of Strawberry Cheesecake Stuffed Cookies, one broken open showing pink filling.
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A recipe for soft, chewy cookies filled with a creamy strawberry cheesecake center.

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
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup strawberry puree or finely diced fresh strawberries
  • 1 cup powdered sugar (for filling)
  • 1/2 cup freeze-dried strawberry powder (optional, for color/flavor)
  • 1/2 cup chopped fresh strawberries (for topping)

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese, 1/2 cup sugar, egg yolk, lemon juice, and vanilla extract until smooth. Mix in the strawberry puree and powdered sugar until just combined. If using, mix in the freeze-dried strawberry powder.
  2. Chill the filling: Drop the filling into small, uniform balls (about 1 teaspoon each) onto a parchment-lined tray. Freeze for at least 2 hours, or until completely solid. This step is crucial for stuffing.
  3. Make the cookie dough: Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla.
  4. 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.
  5. Chill the cookie dough: Wrap the dough and chill for at least 1 hour. Chilled dough prevents spreading.
  6. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a circle in your palm. Place one frozen cheesecake ball in the center.
  7. Wrap the dough completely around the filling, pinching the seams closed tightly to fully enclose the cheesecake center. Roll into a smooth ball.
  8. Bake: Place the dough balls 2 inches apart on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are lightly golden but the centers still look slightly soft.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Garnish: While slightly warm, press a few small pieces of fresh strawberry onto the top of each cookie for color.

Notes

  • For the best texture, do not skip freezing the cheesecake filling; this prevents it from melting out during baking.
  • If your dough feels too soft during assembly, chill the formed balls for 15 minutes before baking.
  • The cookies will look slightly underbaked in the center when removed from the oven; they will set as they cool.

Nutrition

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