Description
These strawberry cheesecake stuffed cookies are soft, buttery, and filled with a creamy, tangy strawberry cheesecake center. With a cookie dough that includes graham cracker crumbs and sweet white chocolate chips, they deliver a classic cheesecake flavor in a bakery-style stuffed cookie that’s simple to make at home.
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 softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in strawberry jam and lemon juice, then refrigerate for at least 20 minutes to firm up.
- Mix the dry ingredients: Whisk together all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch in a medium bowl. Set aside.
- Make the cookie dough: In a large bowl, whisk melted and cooled butter with granulated and brown sugars until combined. Add eggs and vanilla extract, whisking until smooth and well incorporated.
- Combine the dough: Fold the dry ingredients into the wet mixture just until combined. Then fold in the white chocolate chips. Cover and chill the dough for 30 minutes to firm.
- Shape and fill cookies: Scoop about 1 tablespoon of chilled dough, flatten it slightly in your palm, and place a spoonful of chilled filling in the center. Seal the dough fully around the filling, roll gently into a ball, and 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 for garnish, and refrigerate for another 30 minutes to maintain their shape.
- Bake: Preheat oven to 350°F (177°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use softened cream cheese to ensure the filling mixes smoothly and evenly.
- Chill the dough and filling well to make stuffing easier and prevent leakage during baking.
- Fully seal the cookie dough around the filling to avoid oozing cheesecake centers.
- Do not overbake; cookies should be soft in the center to keep a creamy texture.
- For variations, swap strawberry jam with raspberry or blueberry jam for different fruit flavors.
- Try milk or semi-sweet chocolate chips instead of white chocolate for a different twist.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Freeze baked cookies up to 2 months.
- Allow refrigerated cookies to come to room temperature briefly before serving for best taste and texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese stuffed cookies, white chocolate chip cookies, cheesecake inspired dessert
