Strawberry Cheesecake Stuffed Cookies
Delight in these soft, chewy cookies stuffed with creamy strawberry cheesecake filling—a perfect fusion of dessert and snack. Bursting with fresh strawberry flavor and rich cream cheese, they make an irresistible treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup fresh strawberries, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, then stir in vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- In another bowl, beat the cream cheese until smooth. Add powdered sugar, chopped strawberries, lemon juice, and cornstarch, mixing until creamy and even.
- Take about 2 tablespoons of cookie dough and flatten it in your palm.
- Place a teaspoon of the strawberry cheesecake filling in the center and fold cookie dough over to seal, forming a ball.
- Place stuffed cookie dough balls onto the prepared baking sheet, spacing evenly.
- Bake for 12-15 minutes or until edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, drizzle melted white chocolate over the cooled cookies or roll the dough balls in crushed graham crackers before baking for a cheesecake crust effect.