Strawberry Cheesecake Stuffed Cookies (Printable Version)
Bite into soft strawberry cookies stuffed with a creamy center made from strawberry and cream cheese. Classic cookies just got better.
# What You'll Need:
→ Cheesecake Filling Stuff
01 -
2 tablespoons sugar, regular kind
02 -
1/4 cup strawberry puree or jam
03 -
1 teaspoon vanilla
04 -
4 ounces softened cream cheese
→ Cookie Dough Stuff
05 -
1/2 cup brown sugar
06 -
1/2 cup crushed freeze-dried strawberries
07 -
1/4 teaspoon baking soda
08 -
1/4 teaspoon baking powder
09 -
1 3/4 cups regular flour
10 -
1 large egg
11 -
1/2 cup plain butter, soft
12 -
1 teaspoon vanilla
13 -
1/2 teaspoon salt
14 -
1/2 cup regular sugar
# Steps to Follow:
01 -
Drop the shaped cookie balls onto your prepped baking sheet. Bake for about 12 to 15 minutes till the edges turn golden. Let 'em sit on the baking sheet a bit before you move them to cool on a rack.
02 -
Set your oven at 350°F (175°C) and get your baking sheet lined with parchment. Scoop a tablespoon of dough, flatten it, put about a half teaspoon of the filling in there, then cover with another bit of dough. Pinch it shut and roll into a ball.
03 -
Let your cookie dough chill out in the fridge for half an hour.
04 -
Mix up salt, baking powder, flour, and baking soda in another bowl. Pour this into your creamed butter mixture, blend just till it turns into a soft dough, then stir in those freeze-dried strawberry bits.
05 -
Beat butter (make sure it's soft), brown sugar, and granulated sugar till the mixture looks fluffy. Toss in the egg and vanilla, mix till it all comes together.
06 -
In a little bowl, whip cream cheese, vanilla, sugar, and your strawberry jam or puree until it's smooth and creamy. Pop a cover on it and let it chill in the fridge.
# Additional Notes:
01 -
If you want, make the dough the day before and leave it covered in the fridge
02 -
Pop leftovers in an airtight box in your fridge, they’re good for five days
03 -
Freeze these, they'll keep up to two months