Description
These Strawberry Cheesecake Stuffed Cookies are soft, buttery cookies filled with a rich and tangy strawberry cheesecake cream cheese filling. Enhanced with graham cracker crumbs and white chocolate chips, these bakery-style stuffed cookies bring a perfect blend of textures and flavors that make every bite indulgent and special. Ideal for dessert lovers who enjoy a creamy, fruity center with classic cookie goodness.
Ingredients
Scale
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
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
- Make the filling: In a small bowl, combine the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice. Cover and refrigerate the filling for at least 20 minutes to firm up.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside until ready to use.
- Prepare the cookie dough: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until well combined. Add eggs and vanilla extract, whisking until smooth.
- Combine dough: Fold the dry ingredients into the wet mixture gently just until fully incorporated. Fold in the white chocolate chips. Cover the dough and chill in the refrigerator for 30 minutes to firm up.
- Shape and fill cookies: Scoop about 1 tablespoon of the chilled dough and flatten it slightly in your palm. Place a spoonful of the chilled filling in the center, then carefully fold the dough around it to completely seal the filling inside. Roll gently into a ball and flatten the top slightly.
- Chill again: Arrange the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top of each cookie. Refrigerate again for 30 minutes to ensure the dough is firm and the filling secured.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to create a smooth filling.
- Thoroughly chill both the filling and the dough to prevent leakage during baking.
- Seal the dough tightly around the filling to avoid any spills.
- Do not overbake; soft centers are key for the perfect texture.
- You can substitute strawberry jam with raspberry or blueberry jam for variety.
- Use milk or semi-sweet chocolate chips instead of white chocolate chips as desired.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze baked cookies for up to 2 months and thaw overnight in the fridge before serving.
- Freeze shaped dough balls for later baking; bake from chilled or thawed state.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese cookies, soft cookies, graham cracker cookies, white chocolate chip cookies, bakery-style cookies, easy dessert
