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Strawberry Cheesecake Stuffed Cookies

A soft, golden cookie cut in half revealing a creamy pink strawberry cheesecake filling inside. Perfect Strawberry Cheesecake Stuffed Cookies.
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A recipe for soft, chewy cookies filled with a creamy strawberry cream cheese center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1/4 cup strawberry puree or finely mashed fresh strawberries
  • 1 cup powdered sugar (for filling)
  • 1 cup fresh strawberries, finely diced (for swirl/topping)

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, egg yolk, vanilla, and strawberry puree until smooth. Mix in the powdered sugar until just combined. Cover and chill the filling for at least 2 hours until firm enough to scoop.
  2. Prepare the cookie dough: In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Chill the cookie dough for at least 1 hour. Chilling helps prevent spreading and makes stuffing easier.
  5. Assemble the cookies: Scoop about 1.5 tablespoons of chilled cookie dough and flatten it into a disc in your palm. Place a chilled teaspoon-sized ball of the cream cheese filling in the center.
  6. Carefully wrap the cookie dough around the filling, pinching the edges tightly to completely seal the filling inside. Roll gently into a ball. This sealing step is crucial to prevent leaks.
  7. Place the dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
  8. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should look slightly underbaked.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Optional topping: While the cookies are still warm, press a few small pieces of diced fresh strawberry onto the top center of each cookie.

Notes

  • For the best texture, do not skip chilling both the filling and the dough. Cold ingredients help maintain shape during baking.
  • When sealing the dough around the filling, check for any thin spots or gaps where the filling might escape.
  • If your filling is too soft after chilling, briefly place it in the freezer for 10 minutes before scooping.

Nutrition

Find it online: https://flavorzine.com/strawberry-cheesecake-stuffed-cookies/