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Strawberry Cheesecake Stuffed Cookies

Two halves of a Strawberry Cheesecake Stuffed Cookie stacked, showing the creamy filling and sliced strawberries.
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A recipe for soft, chewy cookies filled with a tangy strawberry cream cheese 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 (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice (for filling)
  • 1/2 cup strawberry puree or finely mashed strawberries (for filling)
  • 1/4 cup powdered sugar (for filling)

Instructions

  1. Prepare the cream cheese filling: Beat the softened cream cheese, 1/2 cup sugar, egg yolk, lemon juice, strawberry puree, and powdered sugar until smooth. Freeze the mixture in small tablespoon-sized balls on a parchment-lined tray for at least 2 hours.
  2. Make the cookie dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. 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.
  4. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen cheesecake filling ball in the center.
  5. Wrap the dough completely around the filling, ensuring the seam is sealed tightly to prevent leakage. Roll into a smooth ball.
  6. Place the dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
  7. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are lightly golden brown. The centers may look slightly underdone.
  8. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results, use full-fat cream cheese for the filling.
  • If you prefer a stronger strawberry flavor, use strawberry jam instead of puree, reducing the powdered sugar slightly.
  • Chill the dough for 30 minutes before baking if your kitchen is warm, which helps prevent spreading.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

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