Strawberry Cheesecake Stuffed Cookies Recipe

Picture this: a luscious strawberry cream cheese surprise tucked inside a soft, buttery cookie, bursting with sweet, fruity goodness. Here’s how to turn your kitchen into a haven of deliciousness with a recipe that’s pretty much the culinary equivalent of a happy dance! 🍓🍪

My Strawberry Cheesecake Stuffed Cookies are a flavor experience. They offer a soft, almost cake-like texture that melts in your mouth.

And then they’re stuffed with a creamy center made of cream cheese and a hint of strawberry jam. Just like the name says, these cookies are part strawberry cheesecake and part no-bake cheesecake—that is, they’re not baked.

Nature did all the baking.

Ingredients

• Unsalted butter: Adds rich flavor and tenderness to the cookies.
• Granulated sugar: Provides sweetness and helps cookies spread.
• Light brown sugar: Adds a moist texture and subtle molasses taste.
• Freeze-dried strawberries: Intensifies strawberry flavor; rich in antioxidants.
• Cream cheese: Adds creaminess and tang; contributes to the filling mix.
• Strawberry extract: Enhances the overall fruity essence in the recipe.
• Strawberry jam: Adds moisture, sweetness, and vibrant strawberry flavor.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup freeze-dried strawberries, crushed
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon strawberry extract
• 1/4 cup strawberry jam

How to Make this

1. Set your oven to 350°F (175°C) to heat up and prepare a baking sheet by lining it with parchment paper.

2. In a big bowl, combine the softened butter, and granulated and light brown sugars. Beat until creamy and light.

3. Add the eggs one by one, beating well after each addition. Then, add the vanilla extract and stir until the mixture is homogenous.

4. In another bowl, blend the ordinary flour, the powder that helps things rise, the soda that makes things light and fluffy, and the stuff that makes them stick together.

5. Slowly introduce the dry ingredients to the creamed mixture and blend until almost thoroughly combined.

6. Incorporate the powdered freeze-dried strawberries, making sure they’re evenly mixed into the dough.

7. In a medium bowl, using a hand or stand mixer, beat the softened cream cheese with powdered sugar and strawberry extract until smooth. Add the strawberry jam and mix on low speed until the jam is just combined.

8. Take a tablespoon of cookie dough and flatten it in your hand. Place a small dollop of cream cheese mixture in the center. Now, wrap the dough around the filling to encase it completely and form a ball. Repeat the process with the remaining dough and filling.

9. Position the cookie balls that have been stuffed onto the baking sheet that has been prepped. Space them about 2 inches apart.

10. Preheat the oven to the desired temperature. Bake in the warmed oven for 12 to 15 minutes, or until the edges of the item being baked are a light golden color. Allow the item to cool on the baking sheet for a few minutes. Then, move the item to a wire rack to cool completely. The item can now be enjoyed!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Small mixing bowl (optional)
7. Hand mixer or stand mixer
8. Measuring cups
9. Measuring spoons
10. Rubber spatula or spoon
11. Wire rack
12. Tablespoon or cookie scoop

FAQ

• Q: Can I use fresh strawberries instead of freeze-dried strawberries?A: Moisture affects the cookie texture. But freeze-dried strawberries contain almost no moisture, so they function as well as fresh strawberries in terms of flavor. (If you use freeze-dried strawberries, you don’t have to adjust the cookie recipe because you don’t add any liquid to the strawberries ahead of time.)
• Q: Can I use salted butter instead of unsalted?Yes, but if you’re using salted butter, you might want to cut back on the added salt in the recipe to balance the flavors.
• Q: Do I need to chill the dough before baking?A: It is not necessary to chill the dough; however, doing so can assist the cookies in holding their shape while they bake.
• Q: Can I use an electric mixer for the entire process?The optimal method for creaming butter and sugars and for mixing in the eggs is to use an electric mixer, but when it comes to incorporating the dry ingredients, it is best to fold them in by hand. Why? Because folding in the dry ingredients by hand minimizes the risk of overmixing, which can lead to a tough cake.
• Q: How should I store these cookies?A: Because of the cream cheese filling, the cookies need to be stored in an airtight container in the fridge and should be eaten within 3-5 days.
• Q: Can I freeze the cookies?A: Yes, you can freeze the baked cookies. Thaw them in the refrigerator or at room temperature before serving.

Strawberry Cheesecake Stuffed Cookies Recipe Substitutions and Variations

1 cup unsalted butter, softened
– Substitute with 1 cup coconut oil or 1 cup margarine.
1 cup granulated sugar – Swap with 1 cup coconut sugar or 3/4 cup honey.
Two large eggs. Substitute with one-half cup unsweetened applesauce or one-half cup mashed banana.
1 cup freeze-dried strawberries, crushed
– Substitute with
1 cup chopped fresh strawberries
– or
1 cup dried cranberries.
1. Jam made from any kind of berry, or apricot preserves, may be substituted for strawberry.

2. Berry preserves may be substituted with equal parts of any kind of jam made from berries.

Pro Tips

1. When crushing the freeze-dried strawberries, ensure they are finely crushed to evenly distribute their flavor throughout the dough. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.

2. Chill the cookie dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading during baking.

3. Use a cookie scoop to ensure even-sized cookies, which helps them bake evenly. This also makes it easier to wrap the dough around the cream cheese filling.

4. If the cream cheese filling is too soft to handle, consider chilling it for a few minutes before wrapping it in the cookie dough. This makes it easier to work with and ensures it stays in the center of the cookie during baking.

5. For an extra burst of strawberry flavor, consider drizzling a bit of melted white chocolate mixed with strawberry extract over the cooled cookies. This adds both flavor and a decorative touch.