Strawberry Cheesecake Stuffed Cookies

Why Make This Strawberry Cheesecake Stuffed Cookies

If you’re looking to impress your family or guests with a delightful dessert, look no further than Strawberry Cheesecake Stuffed Cookies. These cookies combine the classic flavors of strawberry cheesecake with the comforting texture of a freshly baked cookie. Imagine biting into a tender, golden cookie, only to discover a luscious cream cheese filling studded with sweet, juicy strawberries. Perfect for parties, holidays, or simply indulging yourself, these cookies are not only a treat for your taste buds but also a feast for the eyes.

How to Make Strawberry Cheesecake Stuffed Cookies

Making Strawberry Cheesecake Stuffed Cookies is easier than you might think. Just gather your ingredients, follow the simple steps, and enjoy the delicious aroma wafting through your kitchen. With a bit of patience for chilling, you’ll create cookies that are sure to delight.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries (patted dry)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Directions:

1. In a bowl, beat the softened cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth. Scoop small teaspoons onto a parchment-lined tray and freeze for 30 minutes.
2. Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until fluffy.
4. Beat in the egg and 2 teaspoons of vanilla extract until well combined.
5. Gradually mix in the dry ingredients just until combined.
6. Gently fold in the chopped strawberries using a spatula.
7. Scoop 2 tablespoons of dough, flatten it slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Seal completely.
8. Chill the stuffed dough balls for 30 minutes in the refrigerator or freezer.
9. Preheat the oven to 350°F (175°C). Bake cookies for 12–14 minutes until edges are golden.
10. Let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Serve warm or chilled.

Nutritional Information

Each Strawberry Cheesecake Stuffed Cookie (based on a standard serving size) contains approximately:

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrates: 29g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

How to Serve Strawberry Cheesecake Stuffed Cookies

These cookies are incredibly versatile! Serve them warm, straight from the oven, or allow them to cool completely and enjoy them chilled. Pair them with a scoop of vanilla ice cream for an extra indulgent treat, or serve them alongside a cup of coffee or tea for a delightful afternoon pick-me-up. They’re also perfect for parties, bake sales, or family gatherings, making them an all-round crowd-pleaser.

How to Store Strawberry Cheesecake Stuffed Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, you can freeze them for up to 3 months. Just make sure to separate each cookie with parchment paper to prevent sticking. When you’re ready to enjoy, simply thaw them at room temperature for an hour or reheat them in the oven for a few minutes.

Expert Tips for Perfect Strawberry Cheesecake Stuffed Cookies

1. Softened Ingredients: Ensure that your butter and cream cheese are softened for easy mixing. This ensures a creamy texture in both the dough and filling.
2. Chill Time: Don’t skip the freezing steps! Chilling the cheesecake filling helps it hold its shape during baking while the cookie dough puffs up perfectly.
3. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. Make sure to pat them dry to avoid excess moisture in the dough.
4. Don’t Overmix: Be careful not to overmix the dough once you add the dry ingredients to keep your cookies soft and tender.

Delicious Variations

Feel free to customize your Strawberry Cheesecake Stuffed Cookies. Try these variations:

• Chocolate Chip Additions: Fold in chocolate chips for a sweeter twist.
• Add Citrus Zing: Mix in the zest of a lemon or orange for a refreshing citrus flavor.
• Fruit Swap: Substitute strawberries with raspberries or blueberries to create your own delightful fruity version.

Frequently Asked Questions

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding them to the dough. Excess moisture can make the cookies soggy.

2. What can I use instead of cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. These alternatives will change the flavor slightly, but they’ll still offer a creamy texture.

3. How do I make these cookies gluten-free?
To make gluten-free cookies, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. This will allow you to enjoy the same delicious flavors without the gluten!

Conclusion

Strawberry Cheesecake Stuffed Cookies are the perfect combination of sweet, creamy, and fruity flavors encased in soft cookies. They’re easy to make and sure to impress anyone who tries them. Give this recipe a go, and you’ll be rewarded with a heartfelt treat that brightens up any occasion. So, grab your ingredients, gather your loved ones, and enjoy something that not only tastes amazing but also brings everyone together. Happy baking!

Strawberry Cheesecake Stuffed Cookies

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• Author: acheyakh-mohamed
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Pin Recipe

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Description

Delightful cookies filled with creamy cheesecake and fresh strawberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries (patted dry)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. In a bowl, beat the softened cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth. Scoop small teaspoons onto a parchment-lined tray and freeze for 30 minutes.
2. Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until fluffy.
4. Beat in the egg and 2 teaspoons of vanilla extract until well combined.
5. Gradually mix in the dry ingredients just until combined.
6. Gently fold in the chopped strawberries using a spatula.
7. Scoop 2 tablespoons of dough, flatten it slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Seal completely.
8. Chill the stuffed dough balls for 30 minutes in the refrigerator or freezer.
9. Preheat the oven to 350°F (175°C). Bake cookies for 12–14 minutes until edges are golden.
10. Let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Serve warm or chilled.

Notes

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 15g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: cookies, strawberry cheesecake, dessert, sweet treat, baking