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.

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)

Cook Mode Prevent your screen from going dark

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.

Notes

For variations, you can swap the strawberry jam for other fruit jams like raspberry or blueberry.

If you'd prefer a richer chocolate flavor, substitute the white chocolate chips with dark or milk chocolate chips.

For added crunch, consider adding chopped nuts like pecans or almonds to the cookie dough.

If your dough is too soft and the cookies spread too much, chill the dough for 30 minutes before baking.

You can use low-fat cream cheese for the filling, but full-fat will provide a richer flavor and creamier texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 18g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg