Description

These Strawberry Cheesecake Stuffed Cookies are soft, chewy, and filled with a luscious strawberry cream cheese center. The perfect blend of cookie and cheesecake, they’re a show-stopping treat bursting with fruity flavor and sweet indulgence.

Ingredients

For the Cookies:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup diced strawberries (fresh or frozen, thawed and drained)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Beat in the egg and vanilla extract until smooth.
Gradually mix in the dry ingredients until just combined. Chill the dough if too soft.
In another bowl, mix cream cheese, powdered sugar, vanilla extract, and diced strawberries until well blended. Chill the filling for 10–15 minutes.
Scoop about 1 tablespoon of cookie dough, flatten it, and add a small spoonful of the cheesecake mixture in the center. Top with another flattened dough piece and seal the edges to enclose the filling.
Place on the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 12–14 minutes, or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Make sure the filling is well chilled for easier assembly.
Cookies can be stored in an airtight container in the fridge for up to 5 days.
Freeze extra filling to make a second batch later.