Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips (optional)
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ¼ cup strawberry jam or preserves
For the topping (optional):
- Crushed freeze-dried strawberries for garnish
Instructions
- Make the filling: In a small bowl, mix the softened cream cheese, 2 tablespoons sugar, and strawberry jam until smooth. Line a baking sheet with parchment paper and scoop about 1 teaspoon of the mixture into small mounds. Freeze for at least 30 minutes or until firm.
- Make the cookie dough: In a bowl, whisk together flour, baking soda, and salt. In another large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg, egg yolk, and vanilla extract. Gradually add the dry ingredients and mix until just combined. Fold in white chocolate chips if using.
- Assemble: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cheesecake filling mound in the center, then wrap the dough around it and seal the edges. Roll gently into a ball.
- Chill: Place stuffed cookie dough balls on a baking sheet lined with parchment paper. Chill for 30 minutes for best results.
- Bake: Preheat oven to 350°F (175°C). Arrange cookies a few inches apart on a lined baking sheet. Bake for 12–15 minutes, or until edges are lightly golden.
- Finish: Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack. If desired, sprinkle with crushed freeze-dried strawberries for extra flavor and a pretty touch.
Enjoy your warm, gooey Strawberry Cheesecake Stuffed Cookies! 🍓🍪✨
If you’d like, I can help you write a short intro or serving tips too — just let me know!