Description
Indulge in these Cheesecake Stuffed Cookies featuring a creamy cheesecake center and a vibrant strawberry crunch twist.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh strawberries, diced
- 1/2 cup crushed graham crackers
- 1/4 cup freeze-dried strawberries, crushed (for crunch)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, and stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt; gradually mix into the wet ingredients until just combined.
- In another bowl, beat together the cream cheese and powdered sugar until smooth, then fold in the diced strawberries.
- Take a tablespoon of cookie dough, flatten it, add a spoonful of cheesecake filling, and wrap the dough around it to form a ball.
- Roll the cookie ball in crushed graham crackers and freeze-dried strawberries.
- Place on a baking sheet and bake for 12-15 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Store in an airtight container for up to 3 days or refrigerate for a week. You can freeze them for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg