Strawberry Cheesecake Stuffed Cookies
Indulge in these decadent strawberry cheesecake stuffed cookies, which feature a chewy, buttery cookie dough base filled with a tangy, creamy center. These bakery-style treats perfectly balance deep molasses notes from brown sugar with the bright, acidic pop of fresh strawberries. By using a temperature-controlled freezing method for the cream cheese inserts, each cookie maintains its perfect shape and rich, cheesecake-like interior for a professional-grade dessert experience that is sure to impress.
- Prep Time: 30
- Cook Time: 12
- Total Time: 42
- Yield: 12 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg, room temperature
2 cups all-purpose flour, sifted
1/2 tsp baking soda
1 cup fresh strawberries, finely diced
8 oz cream cheese, full fat, softened
1/2 cup powdered sugar, sifted
Instructions
Beat the softened cream cheese with powdered sugar until smooth.
Fold in half of the diced strawberries gently.
Scoop 12 small mounds of the cream cheese mixture onto parchment paper and freeze for at least 30 minutes.
Cream the butter and brown sugar together in a large bowl until light and fluffy.
Add the egg and mix until fully incorporated.
Combine the flour and baking soda in a separate bowl.
Gradually add the dry ingredients to the wet mixture until a thick dough forms.
Fold in the remaining diced strawberries by hand.
Preheat your oven to 350 degrees Fahrenheit.
Flatten a portion of dough, place a frozen cream cheese mound in the center, and wrap the dough around it to seal completely.
Place on a lined baking sheet and bake for 12 minutes or until the edges are golden.
Notes
Ensure the cream cheese inserts are fully frozen before stuffing to prevent leaking. Store leftover cookies in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
Find it online: https://flavoornote.com/strawberry-cheesecake-stuffed-cookies-2/