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Strawberry Shortcake Cheesecake Stuffed Cookies

A delightful combination of chewy cookie dough filled with luscious cheesecake and vibrant strawberries, these cookies are a quick and versatile treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour The foundation of our cookies, providing the perfect chewy texture.
  • 0.5 teaspoons baking soda This ingredient helps the cookies rise beautifully.
  • 0.5 teaspoons salt Enhances the flavors of the dough.
  • 0.5 cups butter, softened Adds richness and a buttery flavor.
  • 1 cups brown sugar For that delicate sweetness and chewy texture.
  • 1 large egg Binds the ingredients together.
  • 1 teaspoon vanilla extract A must-have for aroma and taste.
  • 0.5 cups freeze-dried strawberries, crushed Infuses our cookies with fun strawberry flavor and a beautiful color.
For the Cheesecake Filling
  • 4 oz cream cheese, softened Key for creating the luscious cheesecake filling.
  • 0.25 cups powdered sugar Sweetens up the cream cheese filling.
  • 0.25 teaspoons vanilla extract An additional splash of flavor for the filling.
  • 0.25 cups strawberry jam A fruity surprise inside our cookies!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking of the cookies.
  2. In a mixing bowl, combine the flour, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and brown sugar until fluffy.
  4. Add the egg and vanilla extract to the butter mixture and blend thoroughly.
  5. Gradually add the dry ingredients to the wet mixture and stir continuously.
  6. Fold in the crushed freeze-dried strawberries.
  7. In another bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth to make the filling.
Assembly and Baking
  1. Scoop a portion of the cookie dough, flatten it slightly, and add the cheesecake mixture and a dollop of strawberry jam in the center.
  2. Fold the dough over the filling, sealing it well.
  3. Place the stuffed cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden brown.
  4. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Ensure cream cheese and butter are at room temperature for easier mixing. Prepare the cookie dough a day in advance and refrigerate. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Try swapping freeze-dried strawberries for other fruits or adding lemon zest for variation.