Description

Strawberry Cheesecake Stuffed Cookies are thick, bakery-style cookies filled with creamy cheesecake and sweet strawberry jam. With a soft, buttery exterior and a gooey center, they combine the best of cookies and cheesecake into one indulgent treat.

Ingredients

2 1/4 cups all-purpose flour
2 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
6 oz cream cheese, softened
1/3 cup powdered sugar
1/3 cup strawberry jam or preserves
Optional: 1/2 cup white chocolate chips
Optional: 1/4 cup crushed freeze-dried strawberries

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, beat softened cream cheese with powdered sugar until smooth. Drop small spoonfuls onto a parchment-lined tray and flatten slightly. Add a small dollop of strawberry jam to each. Freeze for at least 1 hour or until solid.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract and mix until combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet ingredients to form a soft dough. Fold in white chocolate chips and/or freeze-dried strawberries if using.
Scoop a large portion of dough and flatten in your hand. Place a frozen cream cheese-strawberry center in the middle and wrap dough around it, sealing edges well. Roll into a ball and place on a lined baking sheet.
Chill assembled cookie dough balls in the fridge for at least 30 minutes.
Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes or until edges are set and tops are lightly golden. Centers may still look soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Freeze the filling solid to prevent leaks while baking.Chilling dough helps the cookies keep their shape and prevents spreading.Use full-fat brick-style cream cheese for best results.Add graham cracker crumbs to the dough for a cheesecake crust twist.For best texture, don’t overbake — centers should stay soft.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg