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–+ servings
Square image of stacked cookies on white pedestal.
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Strawberry Cheesecake Stuffed Cookies

Chewy, tasty and irresistible these Strawberry Cheesecake Stuffed Cookies are amazing. Filled with cheesecake with a strawberry studded cookie, you cannot go wrong.
Prep Time15 minutes
Cook Time12 minutes
Chill Time:17 minutes
Total Time44 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 16
Calories: 373kcal
Author: Tornadough Alli

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

  1. Other fruits can be used, see above for ideas.
  2. Make sure you use both granulated and brown sugar, it enhances the flavor and texture.
  3. Make sure that you freeze your cheesecake filling for at least 15-20 minutes.
  4. These can be easily doubled to make a larger batch.
  5. 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.
  6. Add some white or milk chocolate chips to the dough.

Nutrition

Calories: 373kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 276mg | Potassium: 222mg | Fiber: 2g | Sugar: 32g | Vitamin A: 528IU | Vitamin C: 141mg | Calcium: 30mg | Iron: 4mg