Description
Strawberry Cheesecake Stuffed Cookies combine the best of both worlds—sweet, chewy cookies with a rich, creamy cheesecake filling and a burst of fresh strawberries. These indulgent treats are perfect for dessert lovers who crave a sweet, fruity twist on a classic cookie
Ingredients
Units
Scale
- For the cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- For the strawberry filling:
- 1/2 cup fresh strawberries, chopped small
- 2 tablespoons sugar
Instructions
- Prepare the strawberry filling: In a small bowl, combine the chopped strawberries and sugar. Stir to combine, and set aside for 10 minutes to let the strawberries release some of their juice.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and heavy cream, then beat again until creamy and smooth. Set aside.
- Make the cookie dough: In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, and mix until smooth. Gradually add the dry ingredients to the wet ingredients, and mix until combined. Stir in the cornstarch for extra chewy texture.
- Assemble the stuffed cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the cookie dough into balls (about 1 tablespoon each). Press a small indentation in the center of each dough ball and fill with a spoonful of the cheesecake filling. Top with a small spoonful of the strawberry filling, then cover with another dough ball and seal the edges.
- Bake the cookies: Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!
Notes
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
Nutrition
- Serving Size: 1serving
- Calories: 492kcal
- Sugar: 39g
- Sodium: 257mg
- Fat: 21g
- Saturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 73mg