Description
Sweet strawberry cheesecake stuffed cookies blend creamy cheesecake filling with classic cookie comfort. Indulgent treats promise pure bliss with each delightful bite, drawing passionate bakers into a world of delectable dessert magic.
Ingredients
Scale
Strawberry Cheesecake Stuffed Cookies
Cheesecake Filling:
- 4 ounces (115 grams) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough Base:
- ½ cup (115 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- 1 large egg
- 1 ½ cups (190 grams) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ½ cup (75 grams) freeze-dried strawberries, crushed into powder
- ½ cup (75 grams) white chocolate chips (optional)
Instructions
- Prepare the luscious cheesecake core by whisking cream cheese with powdered sugar and vanilla extract until silky smooth. Carefully dollop teaspoon-sized portions onto a parchment-lined plate, then transfer to the freezer for approximately 30 minutes to solidify.
- Create the cookie base by thoroughly blending butter with granulated and brown sugars until airy and pale. Incorporate egg and vanilla extract, mixing until fully integrated. In a separate vessel, combine flour, baking soda, salt, and finely ground freeze-dried strawberry powder. Gradually incorporate dry ingredients into the wet mixture, ensuring smooth integration. Gently fold white chocolate chips throughout the dough if desired.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper. Portion cookie dough into 1 1/2 tablespoon rounds, gently flattening each. Position a frozen cheesecake filling center into each dough circle, carefully encasing the filling by wrapping additional dough around it and forming a seamless sphere. Ensure complete coverage to prevent filling leakage.
- Arrange stuffed dough balls on the prepared baking sheet, maintaining generous spacing between each cookie. Bake for 10-12 minutes, watching for golden edges and slightly soft centers. Allow cookies to rest on the baking sheet for 5 minutes to stabilize before transferring to a cooling rack.
- Serve the cookies while warm or at ambient temperature. For optimal freshness, store in a sealed container within the refrigerator, consuming within 5 days of preparation.
Notes
- Chill the cheesecake filling thoroughly to prevent melting during baking, ensuring a perfect gooey center that doesn’t leak out.
- Swap regular flour with gluten-free alternatives like almond or coconut flour for those with wheat sensitivities, maintaining the cookie’s soft texture.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version without sacrificing the delightful sweetness of the cookies.
- Enhance flavor complexity by experimenting with different freeze-dried fruit powders like raspberry or blueberry for unique taste variations that complement the creamy cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg