These Strawberry Cheesecake Stuffed Cookies combine the rich, creamy texture of cheesecake with a soft and chewy cookie exterior, resulting in a dessert that’s both delicious and indulgent. Filled with a strawberry cheesecake filling, these cookies are perfect for anyone who loves a sweet treat with a bit of a twist!
Ingredients:
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
2 tablespoons sour cream
½ teaspoon vanilla extract
¼ cup chopped fresh strawberries (or strawberry preserves)
Instructions:
1. Prepare the Cheesecake Filling: In a medium-sized bowl, beat the softened cream cheese until smooth. Add the powdered sugar, sour cream, and vanilla extract, mixing until fully combined. Once smooth, gently fold in the chopped strawberries (or strawberry preserves) to create the filling. Place the filling in the refrigerator to chill while you prepare the cookie dough.
2. Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until incorporated. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3. Assemble the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Take about 1 tablespoon of cookie dough and roll it into a ball. Flatten it slightly and place a teaspoon of the chilled cheesecake filling in the center. Take another tablespoon of cookie dough, flatten it, and place it over the filling to completely seal the edges. Roll the filled dough into a ball, ensuring that the cheesecake filling is well enclosed. Repeat this process until you have formed all the cookies.
4. Bake the Cookies: Place the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes or until the edges are golden brown, and the center is set. Keep an eye on them to avoid overbaking; they should remain soft and chewy in the center.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies can be served warm or at room temperature. Enjoy the combination of the gooey cheesecake filling with the soft, sweet cookie!
Tips:
For an extra burst of flavor, you can add a drizzle of strawberry syrup or fresh strawberry slices on top of the cookies before serving.
You can store these cookies in an airtight container for up to 3 days or freeze them for longer storage.
Enjoy these Strawberry Cheesecake Stuffed Cookies as a delightful treat for family and friends! They are sure to be a hit with anyone who loves the combination of cheesecake and cookies.