Chewy, tasty and irresistible these Strawberry Cheesecake Stuffed Cookies are amazing. Filled with cheesecake with a strawberry studded cookie, you cannot go wrong.
Cookies are a big deal around our house. I really don’t think that we don’t ever not have a batch made at any given time.
Since summer is fast approaching, strawberry is all on my mind. Especially for baking and desserts. But these cookies are absolutely one of my favorites.
These are stuffed with a delicious cheesecake filling and the cookies themselves are studded with strawberries.
You really have the best of two worlds with this recipe. Cheesecake and a cookie, like how can you go wrong?
Once you make these, you are going to want to make them over and over again. They are just delish.
If you’ve been looking for a tasty strawberry recipe, then you cannot go wrong with these Strawberry Cheesecake Stuffed Cookies.
Some of my other favorite strawberry recipes that we have on our site includes: Homemade Strawberry Cake, Strawberry Mousse and Strawberry Cupcakes.
WHY THIS RECIPE WORKS:
- To enhance the strawberry flavor we use fresh and freeze-dried strawberries.
- You can easily double this recipe to have more on hand or to keep for later.
- Crunchy, soft and a creamy inside – the texture is amazing.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Cream cheese
Powdered sugar
Vanilla extract
Unsalted butter
Granulated sugar
Brown sugar
Eggs
All-purpose flour
Baking soda
Salt
Freeze-dried strawberries
Fresh strawberries
HOW TO MAKE STRAWBERRY CHEESECAKE STUFFED COOKIES, STEP BY STEP:
- Prepare a baking sheet with parchment paper.
- Add filling ingredients to a mixing bowl and using a hand or stand mixer, beat until creamy.
- Drop heaping teaspoon sized rounded dollops onto prepared baking sheet, then freeze for 15-20 minutes.
- While filling is freezing, preheat oven to 350 degrees F. Prepare an additional baking sheet with parchment paper.
- Prepare dough by adding butter, granulated sugar, and brown sugar to mixing bowl and use a stand or hand mixer to beat until creamy, about 3 minutes.
- Add in eggs one at a time, then vanilla, beating on low for about 1 minute after each.
- Add flour, baking soda, and salt to a large mixing bowl and whisk until combined.
- Slowly add flour mixture in batches to butter mixture.
- Gently fold in dried and fresh strawberries.
- Using a tablespoon size cookie scoop, place a scoop of dough onto prepare baking sheet, use hands to gently flatten.
- Lay a ball of frozen filling on top, then top with an additional scoop of cookie dough that has been flattened.
- Seal around edges, roll into a ball, then place on cookie sheet leaving at least 2 inches between each ball. Repeat with remaining dough and filling.
- Cool cookie dough balls in freezer for 5-8 minutes, then bake for 10-12 minutes, until edges are browning but middle is still soft.
- Allow to cool on cookie sheet for 2 minutes before moving to cooling rack.
- Allow to cool, then enjoy. Careful, as filling will be very hot.
CAN I ADD ANYTHING TO THESE COOKIES?
While they are already stuffed with a bunch of good things, if you were to add something I would suggest either white or milk chocolate chips.
If you find something else that compliments the flavor, you can absolutely add that as well.
CAN OTHER FRUIT BE USED?
Yes! If you are not a fan of strawberry some others that can be used include: blueberry, raspberry and mango.
While we love strawberry the best, you can play around with the flavors if you’d like.
HOW LONG DO I NEED TO CHILL THE CHEESECAKE?
The cheesecake needs to be frozen for at least 15-20 minutes. You don’t need it completely solid, just enough texture to be able to place on the cookie and press down without mess.
DO I HAVE TO USE THE BROWN SUGAR?
Yes, I highly recommend that you use both sugars for this recipe. The brown sugar combined adds a nice unique flavor to the cookie.
Also the brown sugar also contributes to a chewy texture where the granulated sugar has a crispier texture. So with the mix of both, you have the best texture.
HOW TO STORE:
These can be stored in an airtight container on the countertop where they will keep for up to 2 days or in the refrigerator for up to 5 days.
You can also freeze these Strawberry Cheesecake Stuffed Cookies. Place in a freezer bag or container and they will keep in the freezer for up to 3 months.
To defrost, remove to the refrigerator until thawed then place on the countertop until they come to room temperature.
TIPS AND TRICKS:
- Other fruits can be used, see above for ideas.
- Make sure you use both granulated and brown sugar, it enhances the flavor and texture.
- Make sure that you freeze your cheesecake filling for at least 15-20 minutes.
- These can be easily doubled to make a larger batch.
- Try to let these cool as long as you can as they can be fragile when right out of the oven because of the soft filling.
- Add some white or milk chocolate chips to the dough.
When it comes to a good cookie, you cant get any better than this combination. These Strawberry Cheesecake Stuffed Cookies are a must make dessert.
If you like this recipe then you might also like:
If you’ve tried these STRAWBERRY CHEESECAKE STUFFED COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Strawberry Cheesecake Stuffed Cookies
Ingredients
Filling ingredients:
- 6- ounces cream cheese softened
- 2/3 cup powdered sugar
- ½ teaspoon vanilla extract
Cookie dough ingredients:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup freeze dried strawberries
- 1 cup fresh strawberries finely diced
Instructions
- Prepare a baking sheet with parchment paper.
- Add filling ingredients to a mixing bowl and using a hand or stand mixer, beat until creamy.
- Drop heaping teaspoon sized rounded dollops onto prepared baking sheet, then freeze for 15-20 minutes.
- While filling is freezing, preheat oven to 350 degrees F. Prepare an additional baking sheet with parchment paper.
- Prepare dough by adding butter, granulated sugar, and brown sugar to mixing bowl and use a stand or hand mixer to beat until creamy, about 3 minutes.
- Add in eggs one at a time, then vanilla, beating on low for about 1 minute after each.
- Add flour, baking soda, and salt to a large mixing bowl and whisk until combined.
- Slowly add flour mixture in batches to butter mixture.
- Gently fold in dried and fresh strawberries.
- Using a tablespoon size cookie scoop, place a scoop of dough onto prepare baking sheet, use hands to gently flatten.
- Lay a ball of frozen filling on top, then top with an additional scoop of cookie dough that has been flattened.
- Seal around edges, roll into a ball, then place on cookie sheet leaving at least 2 inches between each ball. Repeat with remaining dough and filling.
- Cool cookie dough balls in freezer for 5-8 minutes, then bake for 10-12 minutes, until edges are browning but middle is still soft.
- Allow to cool on cookie sheet for 2 minutes before moving to cooling rack.
- Allow to cool, then enjoy. Careful, as filling will be very hot.
Notes
- Other fruits can be used, see above for ideas.
- Make sure you use both granulated and brown sugar, it enhances the flavor and texture.
- Make sure that you freeze your cheesecake filling for at least 15-20 minutes.
- These can be easily doubled to make a larger batch.
- Try to let these cool as long as you can as they can be fragile when right out of the oven because of the soft filling.
- Add some white or milk chocolate chips to the dough.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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