Strawberry Cheesecake Stuffed Cookies
Delightful cookies combining a chewy exterior with a creamy cheesecake filling and bursts of strawberry flavor.
Ingredients
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed
Instructions
Preparation of Cheesecake Filling
- In a bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth. Add the strawberry jam and mix thoroughly. Cover the bowl and chill in the refrigerator.
Preparation of Cookie Dough
- In a separate bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).
- Add in the egg and vanilla extract, mixing until well incorporated.
- In another bowl, sift together flour, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients to form a soft dough.
- Gently fold in the crushed freeze-dried strawberries.
Chill and Shape Cookies
- Wrap the dough in plastic wrap or place it in a covered bowl and refrigerate for about 30 minutes.
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Scoop about a tablespoon of dough, flatten into a disk, place half a teaspoon of cheesecake filling in the center, cover with more dough, and seal the edges.
Baking
- Arrange stuffed cookies on the baking sheet, leaving space between them. Bake for 12-15 minutes or until edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Serve warm, with whipped cream, or as ice cream sandwiches. Can store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. For longer storage, freeze wrapped cookies for up to three months.