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Strawberry Cheesecake Stuffed Cookies

A stack of golden Strawberry Cheesecake Stuffed Cookies with a thick, pink and white creamy filling, one cookie broken open.
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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 jam or preserves
  • 1 cup fresh strawberries, finely diced

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the egg yolk and vanilla extract. Stir in the strawberry jam and diced strawberries until just combined. Cover and chill the filling for at least 2 hours, or until firm enough to scoop.
  2. Make the cookie dough: In a large bowl, cream together the 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 extract.
  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 30 minutes. This helps prevent spreading.
  5. Scoop the dough: Scoop about 2 tablespoons of cookie dough and flatten it into a circle in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center.
  6. Wrap the dough: Carefully bring the edges of the cookie dough up and around the filling, completely sealing the cheesecake center inside. Roll gently into a ball. Repeat with the remaining dough and filling.
  7. Place the dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  8. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are lightly golden brown. The centers may look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the cheesecake filling is necessary; soft filling will leak out during baking.
  • For a cleaner seal, lightly flour your hands when wrapping the dough around the filling.
  • Do not overbake; slightly underbaked cookies result in a chewier exterior and a creamier center.

Nutrition

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