Melt-in-Your-Mouth Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies are ridiculously easy to make, yet they taste like they came straight from a fancy bakery. Get ready for a flavor explosion in every bite – creamy cheesecake, sweet strawberries, and perfectly soft cookies.
Equipment
- Medium bowl
- Parchment paper
- Large bowl
- Baking sheet
- Wire rack
- Oven
- Airtight container
Ingredients
Ingredients
- 0.5 cup unsalted butter, softened I like to take mine out an hour before to ensure it's perfectly soft
- 0.5 cup granulated sugar
- 0.5 cup brown sugar for that extra caramel flavor!
- 1 large egg
- 1 tsp vanilla extract pure vanilla is best!
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 6 oz cream cheese, softened again, soften it well for a smooth filling!
- 0.25 cup powdered sugar
- 0.25 tsp vanilla extract
- 0.25 cup strawberry jam or preserves seedless is best for a smooth swirl
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and creamy. Scoop onto a parchment-lined plate (about 1-2 teaspoons per cookie) and freeze for at least 30 minutes. This is key – the frozen filling prevents the cookies from spreading too much.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. 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. Be careful not to overmix!
- Assemble the Cookies: Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cream cheese ball in the center. Seal the dough around the filling, rolling it into a ball. Gently press the top and swirl with about ½ teaspoon of strawberry jam.
- Chill & Bake: Chill the assembled cookies on a baking sheet lined with parchment paper for 15-30 minutes. This helps them hold their shape. Preheat your oven to 350°F (175°C). Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them – ovens vary!
- Cool & Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator.
Notes
Feel free to experiment! Swap the strawberry jam for raspberry or another fruit jam you love. You can also add chopped nuts to the cookie dough for extra crunch. For a more decadent treat, drizzle melted white chocolate over the cooled cookies. Don't overmix the cookie dough – this can make the cookies tough. Make sure your butter and cream cheese are softened to room temperature for the best texture. Chill the dough for at least 15 minutes before baking to prevent spreading. For easier cleanup, line your baking sheets with parchment paper. Store these delicious cookies in an airtight container in the refrigerator for up to 3 days. They're best enjoyed within the first 2 days for optimal freshness and texture. Yes! Freeze the unbaked cookies before baking or the baked cookies for up to 2 months.