Strawberry Cheesecake Stuffed Cookies
Delight in these soft, chewy cookies stuffed with a creamy strawberry cheesecake filling, perfect for a unique and indulgent dessert treat.
- 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 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1/2 cup finely chopped fresh strawberries
- 1/2 cup strawberry preserves (optional, for filling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- In another bowl, mix the softened cream cheese, powdered sugar, vanilla extract, chopped strawberries, and strawberry preserves (if using) until smooth and creamy.
- Take a tablespoon of cookie dough and flatten it in your palm.
- Place a teaspoon of the cheesecake filling in the center and carefully fold the dough around it, sealing completely to form a ball.
- Place stuffed dough balls onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, chill the filled dough balls for 30 minutes before baking to help them hold their shape better.