Description
Strawberry Cheesecake Stuffed Cookies are soft, buttery cookies filled with a creamy strawberry cheesecake center. The dough incorporates graham cracker crumbs for a classic cheesecake flavor, while white chocolate chips add extra sweetness. These bakery-style stuffed cookies are perfect for special occasions or anytime you want a rich, indulgent homemade dessert.
Ingredients
Scale
For the Filling
- 8 oz cream cheese, softened
- 1 egg yolk
- 3 tbsp sugar
- 2 tbsp flour
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 4 tbsp strawberry jam
- 1/2 tsp lemon juice
For the Dough
- 2 1/4 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp corn starch
- 3/4 cup butter, melted and cooled
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups white chocolate chips
Instructions
- Make the filling: In a small bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice, then refrigerate for at least 20 minutes to firm up.
- Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside until ready to use.
- Make the cookie dough: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until combined. Add the eggs and vanilla extract, then whisk again until smooth and well incorporated.
- Combine the dough: Fold the dry ingredients into the wet ingredients just until combined. Gently fold in the white chocolate chips. Cover the dough and refrigerate for 30 minutes to firm up.
- Shape and fill the cookies: Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Place a spoonful of chilled filling in the center, then fold the dough fully around the filling to seal and shape into a ball. Flatten the top slightly.
- Chill again: Place the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top of each cookie, then refrigerate for another 30 minutes to ensure the dough holds its shape during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, until the edges turn lightly golden while the centers remain slightly soft. Remove from oven.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to allow smooth filling.
- Chilling the dough and filling is essential to prevent leaking during baking.
- Seal the dough completely around the filling to avoid any spillage.
- Do not overbake; the cookie centers should stay soft for a creamy texture.
- Store refrigerated due to the cream cheese filling and consume within 5 days.
- Cookies can be frozen for up to 2 months; thaw in the fridge before serving.
- Substitute strawberry jam with raspberry or blueberry jam for different flavors.
- White chocolate chips can be swapped with milk or semi-sweet chocolate chips if preferred.
- Use gluten-free graham cracker crumbs and flour blend to make the recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, stuffed cookies, creamy cookies, white chocolate chip cookies, graham cracker cookies, soft cookies, homemade dessert, bakery-style cookies
