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Strawberry Cheesecake Stuffed Cookies

Close-up of a Strawberry Cheesecake Stuffed Cookie broken in half, revealing the bright pink, creamy filling.
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A recipe for soft cookies filled with a sweet and tangy cream cheese and strawberry center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup strawberry jam or preserves
  • 1/4 cup freeze-dried strawberries, crushed (optional, for filling)

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Prepare the filling: In a medium bowl, beat the softened cream cheese until smooth. Mix in the powdered sugar and strawberry jam until fully incorporated. If using, stir in the crushed freeze-dried strawberries.
  5. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center.
  6. Carefully wrap the dough around the filling, pinching the edges closed to completely seal the filling inside the dough ball. Roll gently to smooth the surface.
  7. Place the stuffed cookie dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chill the cream cheese filling for 15 minutes before stuffing to make it easier to handle and reduce leakage.
  • For a stronger strawberry flavor in the filling, use a thick strawberry reduction instead of jam.
  • Do not overbake; these cookies are best when soft and slightly underdone in the center.

Nutrition

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