Description
Indulge in these delightful Strawberry Cheesecake Stuffed Cookies, featuring a creamy strawberry cheesecake filling tucked inside a soft, buttery cookie dotted with white chocolate chips and graham cracker crumbs. Perfectly balanced between sweet and tangy, these cookies combine the classic flavors of cheesecake and strawberry jam with the comforting texture of a homemade cookie, making them an irresistible treat for any occasion.
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 medium bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth and fully combined. Gently fold in the strawberry jam and lemon juice. Cover and chill the filling in the refrigerator for 20 minutes to set.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. This mixture adds texture and flavor to the cookie dough.
- Combine Wet Ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until smooth. Add the eggs one at a time, then whisk in the vanilla extract until well combined.
- Form the Dough: Gradually fold the dry flour mixture into the wet ingredients just until combined to avoid overmixing. Fold in the white chocolate chips evenly throughout the dough. Chill the dough in the refrigerator for 30 minutes to firm up.
- Assemble Cookies: Scoop approximately 1 tablespoon of chilled dough and flatten it into a disc. Place a spoonful of the chilled strawberry cheesecake filling in the center. Carefully seal the dough around the filling and roll into a smooth ball, ensuring the filling is completely enclosed.
- Prepare for Baking: Place the stuffed dough balls on a parchment-lined baking sheet, spacing them sufficiently apart. Gently flatten each cookie slightly and press a few extra white chocolate chips on top for decoration.
- Chill Cookies: Refrigerate the shaped cookies on the baking sheet for an additional 30 minutes. This helps maintain their shape during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges turn lightly golden and the centers remain soft and slightly puffy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and helps the cookies firm up perfectly.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Chilling both the filling and dough helps the cookies hold their shape and prevents spreading during baking.
- If desired, substitute strawberry jam with raspberry or any other fruit jam for flavor variation.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Stuffed Cookies, Cheesecake Cookies, White Chocolate Chip Cookies, Strawberry Jam Cookies, Dessert Cookies
