Strawberry Cheesecake Stuffed Cookies

Step-by-step instructions

In a small bowl, mix the softened cream cheese with the powdered sugar and vanilla extract until smooth.
Scoop out teaspoon-sized portions of this cheesecake mixture and place them on a parchment-lined tray. Freeze for about 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt until well-combined. Set this mixture aside.
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy and light in color.
Add in the egg, egg yolk, and one teaspoon of vanilla extract, mixing until everything is well combined.
Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
Take a tablespoon of the cookie dough, flatten it out in your palm with a small piece of the frozen cheesecake filling in the center. Cover with another piece of dough, sealing the edges tightly.
Swirl a small amount of strawberry jam on the top of each cookie for an artistic touch.
Bake in the preheated oven for about 12 to 14 minutes, or until the edges are golden. Allow to cool before serving.

Best ways to enjoy it

These Strawberry Cheesecake Stuffed Cookies can be enjoyed warm right out of the oven, but they are just as delightful at room temperature. Serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. They also pair wonderfully with a cup of tea or coffee, making for a fantastic afternoon snack. For an extra special touch, try dusting them with powdered sugar or drizzling a bit more strawberry jam over the top right before serving!

Storage and reheating tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you’d like to preserve them even longer, consider freezing them. Just place them in a freezer-safe container with parchment paper in between layers to avoid sticking. When you’re ready to enjoy your cookies again, simply thaw them at room temperature or warm them up in the oven for a few minutes.

Helpful cooking tips

Ensure that your cream cheese is completely softened before mixing; this will help you achieve a smooth filling without any lumps.
Be careful not to overmix your dough when adding the dry ingredients; overmixing can result in dense cookies instead of soft and chewy ones.
If you prefer a more balanced sweetness, consider reducing the amount of granulated sugar slightly; the filling adds a lovely sweetness on its own.

Creative twists

Feel free to get inventive! You can try adding different flavors to the cheesecake filling, such as lemon zest or almond extract. For a nutty variation, fold in some crushed graham crackers for a cheesecake crust crunch or use peanut butter instead of strawberry jam for a decadent twist. You can also experiment with different types of jam or even fresh fruit pieces folded directly into the dough!

Common questions

What is the prep time for these cookies?
The total prep time for these cookies is about 40 minutes, including freezing time for the cheesecake filling.
Can I use low-fat cream cheese?
Yes! Low-fat cream cheese can be used as a substitute, but it may alter the texture slightly.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown. They may appear slightly underbaked in the center, but they’ll continue to firm up as they cool.