Description
These strawberry cheesecake stuffed cookies combine the soft, chewy texture of cookies with a creamy cheesecake filling and fresh strawberries. A sweet and indulgent treat perfect for any occasion.
Ingredients
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (optional)
8 oz (225 g) cream cheese, softened
¼ cup (30 g) powdered sugar
1 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking.
- In a bowl, beat the cream cheese and powdered sugar together until smooth. Then, gently fold in the diced fresh strawberries and set aside.
- In a separate mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, making sure to mix well after each addition. Beat in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until fully combined.
- If you like, stir in the mini chocolate chips.
- Scoop about 2 tablespoons of cookie dough and flatten it into a disk in your hand.
- Place about 1 tablespoon of the strawberry cheesecake filling in the center, then top with another flattened dough disk. Seal the edges and roll the dough gently into a ball.
- Place the cookie dough balls about 2 inches apart on the prepared cookie sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool for about 5 minutes on the sheets before transferring them to wire racks to cool completely.
Notes
Feel free to add other berries like raspberries or blueberries to the cheesecake filling for a different fruity twist.
If you prefer a thicker cookie dough, reduce the amount of flour slightly.
For a nutty flavor, add chopped pecans or walnuts to the cookie dough.
Mini chocolate chips can be swapped for white chocolate chips for a more decadent taste.
Store cookies in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge.
Freeze the cookies for up to 3 months for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
