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.
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, 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.
- Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
