Description
These Strawberry Cheesecake Stuffed Cookies combine a rich and creamy strawberry cheesecake filling with a buttery, graham cracker-infused cookie dough studded with white chocolate chips. Soft and slightly golden with a luscious fruity center, they make for a delightful dessert or snack.
Ingredients
Scale
For the filling
- 8 oz cream cheese, softened
- 1 egg yolk
- 3 tbsp sugar
- 2 tbsp flour
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 4 tbsp strawberry jam
- 1/2 tsp lemon juice
For the dough
- 2 1/4 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp corn starch
- 3/4 cup butter, melted and cooled
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups white chocolate chips
Instructions
- Prepare the filling: In a bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice gently. Chill this mixture in the refrigerator for 20 minutes to firm it up.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch until thoroughly combined.
- Combine wet ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Make the dough: Gently fold the dry ingredient mixture into the wet ingredients just until combined. Then fold in the white chocolate chips. Chill the dough in the refrigerator for 30 minutes so it firms up for easier shaping.
- Shape cookies with filling: Scoop about 1 tablespoon of dough and flatten it into a disc. Place a spoonful of the chilled cheesecake filling in the center. Carefully seal the dough around the filling and roll into a ball shape.
- Prepare for baking: Place the stuffed cookie balls on a parchment-lined baking sheet. Slightly flatten each ball and press a few extra white chocolate chips on top for decoration and added texture.
- Refrigerate shaped cookies: Chill the shaped cookies in the refrigerator for 30 minutes again to help them hold their shape during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are lightly golden but the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps set the filling.
Notes
- Chilling the filling and dough helps maintain the cookie shape and prevents excessive spreading during baking.
- Use room temperature cream cheese for a smooth filling without lumps.
- If you prefer a more intense strawberry flavor, you can add a bit more jam or finely chopped fresh strawberries to the filling.
- Ensure the butter is cooled after melting to avoid cooking the eggs when mixing.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, stuffed cookies, white chocolate chip cookies, dessert cookies, creamy filling cookies
