Strawberry Cheesecake Stuffed Cookies are the ultimate dessert indulgence! These soft, buttery cookies are filled with a creamy cheesecake center and packed with the sweet, concentrated flavor of freeze-dried strawberries. Each bite offers a perfect balance of tangy cheesecake and fruity strawberry goodness, making them an irresistible treat for any occasion.
Ingredients:
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
Instructions:
Prepare the Cheesecake Filling:
In a small bowl, beat the cream cheese, sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate.
Make the Cookie Dough:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Gently fold in the crushed freeze-dried strawberries.
Chill the Dough:
Refrigerate the dough for 30 minutes to make it easier to handle.
Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten it slightly, and place ½ teaspoon of cheesecake filling in the center. Top with another tablespoon of flattened dough, pinch the edges to seal, and roll into a ball.
Bake:
Place the filled dough balls onto the baking sheet and bake for 12–15 minutes, or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Tips:
- Warm & Gooey: For a soft, gooey cheesecake center, warm the cookies for 5-10 seconds in the microwave before serving.
- Serve with Ice Cream: Pair with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
- Garnish for Extra Flair: Dust with powdered sugar or top with a piece of freeze-dried strawberry for a beautiful presentation.
Storage Tips:
- Refrigerate for Freshness: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze for Later: Freeze cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 2 months. Thaw in the fridge or enjoy slightly chilled for a firmer filling.
FAQs:
- Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries work best in the dough, providing concentrated flavor without excess moisture. Fresh strawberries may make the dough too wet and affect the texture. - Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours. Just let it come to room temperature slightly if it’s too firm when you’re ready to assemble. - How do I prevent the cheesecake filling from leaking?
Be sure to flatten the dough enough to fully wrap around the filling and seal the edges tightly before rolling into a ball. - Can I freeze the baked cookies?
Yes! Freeze the baked cookies in an airtight container for up to 2 months. Thaw in the fridge or microwave for a few seconds to soften.
Conclusion:
These Strawberry Cheesecake Stuffed Cookies are a perfect blend of creamy cheesecake and sweet strawberry flavor. With a soft cookie exterior and a luscious cheesecake center, these cookies are sure to be a hit with anyone who loves a unique twist on classic dessert flavors. Perfect for any occasion, they’re a delicious indulgence you won’t want to miss!
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