Strawberry Cheesecake Stuffed Cookies Recipe

Introduction

These strawberry cheesecake stuffed cookies are rich, soft, and filled with a creamy center that makes every bite feel extra special. Combining tangy cream cheese, sweet strawberry jam, and white chocolate chips, they’re a delightful bakery-style dessert you can easily make at home.

Ingredients

• 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

1. Step 1: In a small bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice, then refrigerate for at least 20 minutes.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside.
3. Step 3: In a large bowl, whisk the melted and cooled butter, granulated sugar, and brown sugar until combined. Add the eggs and vanilla extract, then whisk until smooth and well incorporated.
4. Step 4: Fold the dry ingredients into the wet ingredients just until combined. Fold in the white chocolate chips, then cover and refrigerate the dough for 30 minutes.
5. Step 5: Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Place a spoonful of chilled filling in the center, fold the dough around it to seal, then roll gently into a ball and flatten the top slightly.
6. Step 6: Place the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top, then refrigerate for another 30 minutes.
7. Step 7: Bake at 350°F (175°C) until the edges are lightly golden and the centers still look slightly soft, about 10–12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Make sure the cream cheese is softened for a smooth filling.
• Chill both the filling and dough well to make shaping easier and prevent leaks.
• Swap strawberry jam for raspberry or blueberry jam for a different fruity twist.
• Use milk or semi-sweet chocolate chips instead of white chocolate for a variation in sweetness.
• Add crushed freeze-dried strawberries to the dough for extra strawberry flavor.
• For gluten-free cookies, use gluten-free graham cracker crumbs and a gluten-free flour blend.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving to soften slightly. You can also freeze baked cookies for up to 2 months; thaw them overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare both the filling and the dough in advance and keep them chilled until you’re ready to assemble and bake.

Do I need to refrigerate these cookies?

Yes, due to the cream cheese filling, it’s important to store these cookies in the refrigerator to keep them fresh and safe to eat.

Strawberry Cheesecake Stuffed Cookies Recipe

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★★★★★

4.7 from 136 reviews

• Author: Sarah
• Total Time: 1 hour 10 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Strawberry Cheesecake Stuffed Cookies are soft, buttery cookies filled with a creamy, tangy strawberry cheesecake center. With graham cracker crumbs in the dough and white chocolate chips folded throughout, these cookies combine the classic flavors of strawberry cheesecake and rich, indulgent cookies for an impressive yet simple homemade bakery-style treat.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Make the filling: In a small bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice, then refrigerate for at least 20 minutes to thicken.
2. Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside.
3. Make the cookie dough wet mixture: In a large bowl, whisk melted and cooled butter with granulated sugar and brown sugar until combined. Add eggs and vanilla extract and whisk until smooth and incorporated.
4. Combine dough: Fold the dry ingredient mix into the wet mixture just until combined, careful not to overmix. Then fold in white chocolate chips. Cover the dough and refrigerate for 30 minutes to firm up.
5. Shape and fill cookies: Scoop approximately 1 tablespoon of chilled dough and flatten it slightly in your palm. Place a spoonful of the chilled cream cheese filling in the center, then carefully fold the dough around it to seal fully. Roll into a ball and gently flatten the top.
6. Chill cookies before baking: Arrange the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top for decoration, then refrigerate for another 30 minutes to set the shape.
7. Bake: Preheat oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft and creamy. Avoid overbaking to keep the filling luscious.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

• Make sure the cream cheese is well softened for a smooth filling texture.
• Chilling both dough and filling is crucial to prevent leaking during baking.
• Seal the dough around the filling completely to keep the creamy center inside.
• Do not overbake; the creamy center should remain soft.
• Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• Freeze baked cookies up to 2 months; thaw in refrigerator overnight before serving.
• Substitute other berry jams like raspberry or blueberry for variation.
• Use gluten-free flour and crumbs to make gluten-free versions.
• Cookie dough balls can be frozen unbaked for future baking.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese filling, white chocolate chip cookies, dessert cookies, soft cookies, bakery style cookies