Strawberry Cheesecake Stuffed Cookies

Short Description
Strawberry Cheesecake Stuffed Cookies are a delightful fusion of soft, chewy cookies and creamy cheesecake filling, complemented by bursts of fresh strawberry flavor. These indulgent treats offer a perfect balance of sweetness and tanginess, making them an ideal dessert for any occasion.

Why You’ll Love This Recipe
Perfect Flavor Combination: The sweetness of strawberries pairs beautifully with the tangy cream cheese filling.

Soft and Chewy Texture: The cookie dough yields a tender and chewy bite, encasing the creamy center.

Visually Appealing: The vibrant red strawberries and creamy filling create an eye-catching dessert.

Versatile Treat: Suitable for various occasions, from casual gatherings to festive celebrations.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 ounces cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

¼ cup diced strawberries (fresh or frozen, thawed and drained)

Directions
Prepare the Cheesecake Filling:

In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
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Gently fold in the diced strawberries.

Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes.
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Prepare the Cookie Dough:

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, beating until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Assemble the Cookies:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.

Place a frozen cheesecake filling ball in the center and wrap the dough around it, sealing the edges.

Place the stuffed dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake:

Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing
Servings: Approximately 12 cookies

Preparation Time: 20 minutes
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Chilling Time: 30 minutes
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Baking Time: 12-14 minutes
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Total Time: Approximately 1 hour 5 minutes

Variations
Chocolate Twist: Add ½ cup of white or dark chocolate chips to the cookie dough for added richness.

Berry Medley: Incorporate a mix of diced berries such as raspberries or blueberries into the cheesecake filling.

Citrus Zest: Add 1 teaspoon of lemon or orange zest to the cookie dough for a refreshing citrus note.

Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary restrictions.

Storage/Reheating
Storage: Store cooled cookies in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze unbaked, assembled cookie dough balls for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the baking time.

Reheating: Warm cookies in the microwave for 10-15 seconds to enjoy a freshly baked taste.

FAQs
Can I use frozen strawberries in the filling?
Yes, but ensure they are thawed and well-drained to prevent excess moisture in the filling.

How do I prevent the cheesecake filling from leaking?
Ensure the cookie dough completely encases the filling and is sealed well to prevent leakage during baking.

Can I make the dough ahead of time?
Yes, the cookie dough can be prepared and refrigerated for up to 24 hours before assembling and baking.

What if I don’t have powdered sugar for the filling?
You can make powdered sugar by blending granulated sugar until fine, or use granulated sugar, though the texture may be slightly grainy.

Can I add nuts to the cookie dough?
Absolutely, chopped nuts like pecans or walnuts can add a delightful crunch to the cookies.

Is it necessary to freeze the cheesecake filling?
Freezing helps maintain the shape of the filling during assembly and baking, preventing it from oozing out.

Can I use low-fat cream cheese?
Yes, but the filling may be less rich and slightly more prone to spreading during baking.

How do I know when the cookies are done?
The edges should be golden brown, and the centers should appear set but still soft.

Can I double the recipe?
Yes, simply double all ingredients, keeping the ratios consistent.

What’s the best way to serve these cookies?
They are best enjoyed slightly warm or at room temperature, allowing the flavors to meld beautifully.

Conclusion
Strawberry Cheesecake Stuffed Cookies offer a delightful combination of flavors and textures, making them a standout treat for any dessert table. Their soft, chewy exterior encases a luscious, strawberry-infused cheesecake center, providing a burst of flavor in every bite. Whether for a special occasion or a sweet indulgence, these cookies are sure to impress and satisfy.

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