These Strawberry Cheesecake Stuffed Cookies are the ultimate dessert for anyone who loves the creamy tang of cheesecake and the sweet, fruity flavor of strawberries. Soft cookie dough envelopes a luscious cheesecake filling, creating a delightful surprise in every bite. Perfect for special occasions or an indulgent treat!
Ingredients:
For the Cheesecake Filling:
– 4 oz (115 g) cream cheese, softened
– 1/4 cup powdered sugar
– 1/4 teaspoon vanilla extract
– 1/4 cup freeze-dried strawberries, finely crushed (or substitute with 1/4 cup strawberry jam for a smoother filling)
For the Cookie Dough:
– 1/2 cup (115 g) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup freeze-dried strawberries, crushed into a fine powder (or substitute with 1/4 cup strawberry jam for a richer color and flavor)
Instructions:
Step 1: Prepare the Cheesecake Filling:
1. Mix the Ingredients**: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. Incorporate Strawberry Flavor**: Mix in the crushed freeze-dried strawberries (or strawberry jam) until fully combined and evenly colored.
3. Portion and Freeze**: Scoop teaspoon-sized balls of the cheesecake filling onto a parchment-lined baking sheet. Freeze for 15-20 minutes, or until firm.
Step 2: Make the Cookie Dough:
1. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
2. Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Mix the Dough: Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined. Gently fold in the crushed freeze-dried strawberry powder (or strawberry jam) to evenly distribute the flavor and color.
Step 3: Assemble the Cookies:
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Form Cookie Balls: Take approximately 1.5 tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling ball in the center. Carefully wrap the dough around the filling, sealing the edges and rolling it into a smooth ball.
3. Prepare for Baking: Arrange the stuffed cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 4: Bake the Cookies:
1. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking to keep the cookies soft and chewy.
2. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Success:
– Add More Strawberry Flavor: For a stronger strawberry taste, add a few drops of strawberry extract to the cookie dough or cheesecake filling.
– Keep the Filling Firm: Work quickly while wrapping the cookie dough around the frozen filling to prevent it from softening too much.
– Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. Let them sit at room temperature for a few minutes before serving.
Recipe Details:
– Prep Time: 30 minutes
– Chill Time: 15-20 minutes
– Bake Time: 10-12 minutes
– Total Time: 55 minutes
– Servings: 12 cookies
These Strawberry Cheesecake Stuffed Cookies are a delightful combination of textures and flavors that will impress everyone who tries them. Whether for a party or an afternoon treat, they’re sure to be a hit!
