Cheesecake Stuffed Strawberry Cookies

Berry-filled Cheesecake Cookies pack a punch with their sweet and tangy mix. The cookie shell is butter-soft and loaded with crushed dried strawberries for extra zing. When you bite in, you'll find a smooth, velvety cheesecake center with a yummy strawberry kick. They're perfect for parties or just when you need something sweet - everyone will want seconds!

INGREDIENTS

• Softened unsalted butter: 1/2 cup, gives cookies their rich base
• Brown sugar: 1/2 cup, makes cookies perfectly chewy
• Granulated sugar: 1/2 cup, adds sweetness
• Vanilla extract: 1 tsp, brings out flavor
• Large egg: 1, holds everything together
• Salt: 1/4 tsp, balances the sweetness
• Baking powder: 1/4 tsp, helps cookies rise
• Baking soda: 1/2 tsp, creates lift
• All-purpose flour: 1 3/4 cups, forms the cookie structure
• Crushed freeze-dried strawberries: 1/2 cup, adds fruity punch
• Softened cream cheese: 4 oz, creates the creamy center
• Filling sugar: 2 tbsp, sweetens the center
• Filling vanilla extract: 1 tsp, adds depth
• Strawberry jam or puree: 1/4 cup, gives a fruity surprise

INSTRUCTIONS

Step 8:

Cool the cookies on the baking sheet first, then move them to a wire rack to finish cooling completely.

Step 7:

Bake the balls on your lined sheet for 12-15 minutes until the edges turn slightly golden.

Step 6:

Take a tablespoon of dough, flatten it out, drop 1/2 teaspoon of filling in the middle. Cover with another flattened tablespoon of dough, pinch edges closed, and roll into a ball.

Step 5:

Get your oven hot at 350°F (175°C) and put parchment paper on your baking sheet.

Step 4:

Pop the cookie dough in the fridge for half an hour to chill.

Step 3:

Mix flour, baking soda, baking powder and salt in another bowl. Slowly add this dry mix to your wet ingredients until you get soft dough. Stir in the crushed strawberries.

Step 2:

Beat the butter, white sugar, and brown sugar in a big bowl until light and fluffy. Add the egg and vanilla, and mix until everything's combined.

Step 1:

Mix cream cheese, sugar, vanilla, and strawberry jam in a bowl until smooth. Cover and stick it in the fridge while you make the cookie part.

Serving and Storage Tips

• These cookies taste great after 10-15 seconds in the microwave if you want them warm.
• Keep any leftovers in the fridge in a sealed container - they'll stay good for about 5 days.

Helpful Notes

• Want stronger strawberry flavor? Just toss in more crushed freeze-dried strawberries.
• The dough needs that fridge time so your cookies won't spread too much while baking.

Tips from Well-Known Chefs

• Chef Amy says a bit of lemon zest in the filling makes these cookies even tastier.

Why You'll Love Berry-filled Cheesecake Cookies

You'll go crazy for these cookies with their soft, fruity outside and creamy middle. Every bite bursts with strawberry goodness. They're not hard to make and work great for birthdays, get-togethers, or just sharing with your buddies or family when you want something sweet.

FAQs

Can I use fresh strawberries?

Fresh berries will make your dough too wet. Stick with the freeze-dried kind for best results.

Can I make the dough ahead of time?

Sure thing! You can make the dough up to 2 days early and keep it in your fridge until you're ready to bake.

Can I freeze the cookies?

You bet! The unbaked dough balls can go in the freezer for up to 2 months. When you're ready, just bake them frozen and add a few more minutes to the cooking time.

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Conclusion

Cheesecake Stuffed Strawberry Cookies bring together soft dough and creamy strawberry filling for a sweet surprise. They're easy to whip up and perfect for sharing on any occasion. Freeze-dried strawberries in the dough add bold fruity notes, while the cheesecake center keeps things exciting with every bite.