Name: Strawberry Cheesecake Stuffed Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup white chocolate chips; 1/2 cup crushed graham crackers; 4 oz cream cheese, softened (for the cheesecake filling); 1/4 cup powdered sugar (for the cheesecake filling); 1/4 cup strawberry jam (for the cheesecake filling); 1/2 teaspoon vanilla extract (for the cheesecake filling)

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These Strawberry Cheesecake Stuffed Cookies are the perfect blend of creamy cheesecake filling and soft, chewy cookie dough. With a delightful combination of white chocolate chips and crushed graham crackers, every bite delivers the perfect balance of sweetness and tang. Ideal for any occasion, these cookies are a decadent treat that’s bound to satisfy your sweet tooth.

Strawberry Cheesecake Stuffed Cookies

Ingredients

1 cup unsalted butter, softened

¾ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup white chocolate chips

½ cup crushed graham crackers

For the cheesecake filling:

4 oz cream cheese, softened

¼ cup powdered sugar

¼ cup strawberry jam

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is creamy and smooth. Add in the egg and vanilla extract, mixing until fully combined.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and mix until just combined. Gently fold in the white chocolate chips and crushed graham crackers.

For the cheesecake filling, beat together the softened cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth and creamy.

Scoop out a small portion of cookie dough and flatten it into a disc. Place a teaspoon of the cheesecake filling in the center, then top with another disc of dough to seal the filling inside. Roll the dough into a ball and place it on the prepared baking sheet.

Repeat the process with the remaining dough and cheesecake filling.

Bake the cookies for 10-12 minutes, or until golden brown around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 12 cookies

Variations

Fruit Jam Options: While I love strawberry jam for the cheesecake filling, you can easily swap it for raspberry, blueberry, or any other fruit jam you prefer.

Chocolate Chips: If you want a richer chocolate flavor, you can substitute the white chocolate chips with dark or milk chocolate chips.

Nuts: For a bit of extra crunch, consider adding chopped nuts like pecans or almonds to the cookie dough.

Storage/Reheating

Storage: To keep these cookies fresh, store them in an airtight container at room temperature for up to 5 days. They’ll stay soft and delicious.

Freezing: These cookies freeze well! If you have leftovers or want to make them ahead of time, place the cookies in a freezer-safe bag or container and freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature.

Reheating: To enjoy them warm, pop the cookies in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

How do I know when these cookies are done baking?

I watch for the edges of the cookies to turn golden brown. If they’re golden, they’re ready. The centers may look a bit soft, but they’ll firm up as they cool.

Can I make these cookies ahead of time?

Absolutely! You can make the dough ahead and store it in the fridge for up to 2 days or freeze it for up to 3 months. Just be sure to bring the dough to room temperature before baking.

Can I use low-fat cream cheese for the cheesecake filling?

Yes, you can use low-fat cream cheese. However, it may affect the texture and flavor slightly. Full-fat cream cheese gives a richer, creamier filling.

Can I substitute the graham cracker crumbs?

If you don’t have graham crackers, digestive biscuits or even vanilla wafer cookies can be used as a substitute for the crumbly texture.

Why are my cookies flat?

If your cookies spread too much during baking, it could be due to the dough being too soft. Try chilling the dough for about 30 minutes before baking to help prevent this.

Conclusion

These Strawberry Cheesecake Stuffed Cookies are the ultimate treat for anyone who loves the creamy, sweet combination of cheesecake and cookies. With a soft, chewy exterior and a decadent cheesecake filling, each bite is a satisfying balance of flavors and textures. Whether I’m baking them for a special occasion or just a weekend treat, they’re always a crowd-pleaser. Enjoy!

Recipe:

Strawberry Cheesecake Stuffed Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

These Strawberry Cheesecake Stuffed Cookies combine soft, chewy cookie dough with a creamy cheesecake filling, white chocolate chips, and crushed graham crackers for a perfect balance of sweetness and tang.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth. Add in the egg and vanilla extract, mixing until fully combined.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the white chocolate chips and crushed graham crackers.
For the cheesecake filling, beat together the softened cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth and creamy.
Scoop out a small portion of cookie dough and flatten it into a disc. Place a teaspoon of the cheesecake filling in the center, then top with another disc of dough to seal the filling inside. Roll the dough into a ball and place it on the prepared baking sheet.
Repeat the process with the remaining dough and cheesecake filling.
Bake the cookies for 10-12 minutes, or until golden brown around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.