Oh my goodness, have you ever tasted a cookie that feels like a hug in dessert form? Let me tell you about my absolute favorite treat: strawberry cheesecake stuffed cookies! These little gems are a delightful combination of a soft, buttery cookie with a creamy, dreamy strawberry cheesecake filling. It’s like biting into summer itself! I first made these for a family gathering, and I couldn’t believe how quickly they disappeared—everyone was begging for the recipe! Each bite is packed with juicy strawberries and rich cream cheese, creating the perfect balance of flavors and textures. Trust me, once you try these strawberry cheesecake stuffed cookies, you’ll be hooked!
Ingredients List
- 1 cup butter, softened to room temperature for easy mixing
- 1 cup packed brown sugar, to give those cookies a rich, caramel-like flavor
- 1/2 cup granulated sugar, for that perfect touch of sweetness
- 2 large eggs, at room temperature for better incorporation
- 1 teaspoon vanilla extract, because vanilla makes everything better!
- 2 1/2 cups all-purpose flour, to create the base of our delicious cookies
- 1 teaspoon baking soda, to help them rise and become fluffy
- 1/2 teaspoon salt, to enhance all those wonderful flavors
- 1 cup cream cheese, softened for the ultimate creamy filling
- 1/2 cup powdered sugar, to sweeten the cheesecake filling just right
- 1 cup chopped fresh strawberries, bursting with flavor and color
How to Prepare Strawberry Cheesecake Stuffed Cookies
Alright, let’s dive into the magic of making these delectable strawberry cheesecake stuffed cookies! I promise, it’s easier than it sounds, and the payoff is oh-so-worth it. First things first, we need to preheat that oven to 350°F (175°C). It’s crucial for getting those cookies just right!
Step-by-Step Instructions
- In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in that lovely vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix, or your cookies might turn out tough!
- In another bowl (yes, I know, more dishes!), beat the softened cream cheese and powdered sugar until smooth and creamy. This will be your luscious cheesecake filling.
- Gently fold in those chopped strawberries into the cream cheese mixture. Oh, the colors are so vibrant!
- Now, grab a spoonful of your cookie dough and flatten it slightly in your palm. Place a dollop of the cheesecake filling in the center, then cover it with more dough, pinching the edges to seal it. You don’t want any filling escaping!
- Place the stuffed cookies on a lined baking sheet, spacing them a couple of inches apart. Bake in your preheated oven for 12-15 minutes. They should be lightly golden on the edges but still soft in the middle.
- Once baked, let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Trust me, the waiting is the hardest part!
And there you have it! You’re just a few simple steps away from cookie bliss. Enjoy the delightful aroma wafting through your kitchen!
Why You’ll Love This Recipe
- Quick preparation: These strawberry cheesecake stuffed cookies come together in just about 35 minutes, making them perfect for spontaneous cravings or last-minute gatherings!
- Delicious flavor: The combination of sweet, juicy strawberries and rich cream cheese filling creates a flavor explosion that will leave your taste buds dancing.
- Fun twist on traditional cookies: If you love classic cookies, you’ll adore this unique spin that wraps a creamy cheesecake filling inside a soft, buttery cookie.
- Perfect for sharing: These cookies are so delightful that they’re sure to impress friends and family. They’ll be asking for the recipe before they even finish their first cookie!
- Versatile treat: You can easily switch up the flavors by using different fruits in the filling, like raspberries or blueberries, making these cookies a year-round favorite.
Tips for Success
- Soften your ingredients: Make sure your butter and cream cheese are at room temperature. This helps them blend smoothly and creates a tender cookie.
- Don’t skip the chilling: If your dough feels too sticky, pop it in the fridge for about 30 minutes. This makes it easier to handle and prevents the cookies from spreading too much while baking.
- Use fresh strawberries: For the best flavor, opt for ripe, juicy strawberries. If they’re in season, you’ll really taste the difference!
- Watch the baking time: Every oven is different, so start checking your cookies around the 12-minute mark. You want them golden on the edges and soft in the center.
- Let them cool: I know it’s tough, but letting the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set perfectly!
Nutritional Information
Here’s what you can expect from these delightful strawberry cheesecake stuffed cookies! Keep in mind that these values are approximate and based on standard ingredient usage, so your results may vary slightly depending on the specific brands or substitutions you use.
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
These cookies are a sweet treat worth indulging in, and knowing the nutritional info helps you enjoy them guilt-free! Happy baking!
FAQ Section
Common Questions About Strawberry Cheesecake Stuffed Cookies
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work well too. Just make sure to thaw and drain them before chopping, so you don’t end up with too much extra moisture in your filling.
How do I know when my cookies are done baking?
Keep an eye on them from around the 12-minute mark. You’re looking for lightly golden edges and a soft center. They’ll continue to firm up a bit as they cool, so don’t worry if they seem a touch underbaked when you pull them out!
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to bake, let it sit at room temperature for a bit to soften slightly before shaping your cookies.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can try using Greek yogurt for a slightly tangy flavor, but keep in mind the texture will be a bit different. For a dairy-free version, look for vegan cream cheese alternatives!
Can I freeze these cookies?
Yes, you can! After they cool completely, store them in an airtight container or freezer bag. They’ll keep well for about 2-3 months. Just thaw them in the fridge when you’re ready to enjoy or pop them in the microwave for a few seconds to warm them up!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious strawberry cheesecake stuffed cookies fresh and fabulous! If you find yourself with leftovers (which is a big if, but just in case!), here’s what to do. First, allow the cookies to cool completely on a wire rack. This step is crucial because it prevents condensation from forming, which can make your cookies a little soggy.
Once they’re cooled, store the cookies in an airtight container. I like to layer them with parchment paper between each layer to keep them from sticking together. They’ll stay fresh at room temperature for about 3-4 days, but trust me, they won’t last that long!
If you want to keep them longer, go ahead and freeze those beauties! Just wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months without losing that amazing flavor and texture.
Now, when you’re ready to enjoy your cookies again, just take them out of the freezer and let them thaw at room temperature for about 30 minutes. If you prefer your cookies a bit warm, you can pop them in the microwave for about 10-15 seconds. This will bring back that soft, gooey cheesecake filling—yum! Enjoy your tasty treats!
Strawberry Cheesecake Stuffed Cookies: 7 Blissful Bites
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies filled with creamy strawberry cheesecake.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup chopped strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter, brown sugar, and granulated sugar.
- Add eggs and vanilla extract, mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Fold in chopped strawberries.
- Take a spoonful of cookie dough, place a dollop of cheesecake mixture in the center, and cover with more dough.
- Place on a baking sheet and bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh strawberries for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry cheesecake stuffed cookies
