Strawberry Cheesecake Stuffed Cookies
These decadent, bakery-style cookies feature a buttery sugar cookie exterior filled with a creamy, fruit-forward core. By using a chilled cheesecake filling and precise dough preparation, these cookies maintain a perfect structure during baking. Each bite offers a harmonious balance of sweet, tangy cream cheese and fresh strawberry pieces encased in a soft, golden cookie. Perfect for special occasions or a sophisticated handheld treat, this recipe delivers professional results with simple, high-quality ingredients.
- 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
1.5 cups granulated white sugar
1 large egg, room temperature
2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt
8 oz full-fat brick cream cheese
0.25 cup powdered sugar
0.5 cup fresh strawberries, finely diced
Instructions
Beat cream cheese and powdered sugar until smooth.
Fold in finely diced strawberries.
Scoop tablespoon-sized portions of the filling onto a parchment-lined tray and freeze for 45 minutes until solid.
Cream butter and sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, mixing until incorporated.
Whisk flour, baking soda, and salt together in a separate bowl.
Gradually add dry ingredients to the wet ingredients until a soft dough forms.
Take a portion of dough, flatten it, and place a frozen cheesecake ball in the center.
Wrap the dough around the filling, ensuring it is completely sealed.
Place on a baking sheet and bake at 350°F for 12 minutes.
Let the cookies cool completely on the tray to allow the structure to set.
Notes
Ensure cream cheese is full-fat for the best texture. Do not skip the freezing step for the filling as it prevents leakage. Store in the refrigerator due to the cream cheese content.
Find it online: https://flavoornote.com/strawberry-cheesecake-stuffed-cookies/