Description
Homemade strawberry crunch cheesecake stuffed cookies bring classic dessert flavors into an irresistible handheld treat. Creamy cheesecake centers and crunchy strawberry coating make these cookies a delightful indulgence you cannot resist.
Ingredients
- 3 cups (720 ml) all-purpose flour
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) brown sugar, packed
- 8 oz (226.8 g) cream cheese, softened
- 2 large eggs
- 1 cup (240 ml) freeze-dried strawberries, crushed
- ¼ cup (60 ml) strawberry jam or puree
- 1 cup (240 ml) crushed graham crackers (optional)
- ¼ cup (60 ml) powdered sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 tsps vanilla extract
Instructions
- Cheesecake Filling Preparation: Whip cream cheese with powdered sugar, vanilla, and strawberry jam until smooth. Refrigerate for 30 minutes to set the mixture firmly.
- Cookie Dough Foundation: Cream butter with granulated and brown sugars until light and fluffy. Blend in eggs one at a time, then add vanilla extract. Simultaneously, combine flour, baking soda, baking powder, and salt in a separate bowl. Fold dry ingredients into butter mixture gently, incorporating crushed freeze-dried strawberries for intense flavor.
- Cookie Assembly: Divide dough into tablespoon-sized portions. Flatten each piece, place a dollop of chilled cheesecake filling in the center, and seal with another flattened dough portion. Roll into smooth, seamless balls, ensuring filling is completely enclosed. Optionally coat in crushed graham crackers for added crunch.
- Baking Process: Arrange cookies on a parchment-lined baking sheet, spacing them generously. Bake in a preheated 350F oven for 12-15 minutes until edges turn golden brown. Rest cookies on the baking sheet briefly before transferring to a cooling rack to stabilize their structure.
Notes
Chill Cheesecake Filling Thoroughly: Refrigerate the mixture for a full 30 minutes to achieve a firm, manageable consistency that prevents leakage during baking.
Prevent Overmixing Dough: Fold dry ingredients gently and minimally to maintain a tender, soft cookie texture and avoid developing tough, dense results.
Control Filling Placement: Use precisely one teaspoon of chilled cheesecake filling and ensure complete dough encasement to prevent filling seepage during baking.
Manage Baking Time Carefully: Watch cookies closely during the 12-15 minute window, removing them when edges turn golden to preserve a soft, chewy interior while preventing overbaking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 220
- Sugar: 16 g
- Sodium: 120 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: 35 mg