This decadent Strawberry cheesecake cookie is soft, buttery and stuffed with cheesecake. The strawberry cookie compliments the cheesecake stuffing to taste like you’re eating a slice of cheesecake with strawberries on top. The center of this strawberry cheesecake cookie is soft and it brings extra moisture to the whole cookie. The edges have a crisp shell and then you stink your teeth into a flavor explosion. Cheesecake is one of my all time favorite desserts so I had to make it a cookie- The Strawberry cheesecake cookie.
These cookies are a complete dessert!
Things to know when making the Strawberry cheesecake cookies-
- Use the spoon and level method when measuring flour
- The Cheesecake stuffing needs to be frozen to add in into the cookies
- The frozen cheesecake may still be a little sticky, depending on the freeze time
- Pinch the sides closed so the cookie doesn’t open, let’s keep the filling inside
- Don’t roll them in a ball after pinching sides closed, keep the disc shape
- Cold cream cheese makes the mixture easier to scoop out. Small cookie scoop is your best friend
- The corn starch for the filling helps keep its structure
Strawberry Cheesecake stuffed Cookies
- 8 oz cream cheese, cold
- 1 tsp corn starch
- 1/2 tsp pure vanilla extract
- 1 cup Confectioners powdered sugar
- 1 1/4 cups butter unsalted softened
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp (2.25 grams) pure vanilla extract
- 3 cups all-purpose flour
- 1 Tbsp baking powder Aluminum free baking powder preferred
- 3/4 tsp fine salt otherwise known as table salt
- 1 cup freeze dried strawberries, crushed crush in thick chunks, about 1/4 to 1/2 inch sized
- In a medium bowl, use a hand mixer or stand mixer to mix cream cheese, corn starch and vanilla until creamy. Slowly add in powdered sugar, a little at a time and mix.
- Lay a piece of parchment down on a cookie sheet that will fit in the freezer. Use a small cookie scoop, 1 Tablespoon sized. Scoop out the filling with the cookie scoop and scrape the side of the bowl so the scoop is leveled off. Release each scoop onto the parchment for even sides round half circles. The filling will be sticky. The half circles don't have to look perfectly round.
- Freeze filling for 30 minutes to an hour. I freeze mine for 30 minutes and it works great. SOMETHING TO NOTE- work quickly. Have the dough prepped and each cookie split when the filling comes out of the freezer or re-freeze the filling halfway in between working on stuffing the cookies. There will be some extra filling left over, depending on how big you made your cookies.
- Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper. I use an aluminum restaurant grade cookie sheet.
- In a stand mixer with paddle attachment, cream butter and both sugars together on medium/high speed for 3-4 minutes until lighter in color and fluffy. This step is important to getting the right texture for the cookies.
- Add in both eggs and vanilla, mix until combined. Scrape down sides and bottom of bowl to make sure ingredients are evenly mixed. Sometimes the butter and sugars want to stay at the bottom of the bowl.
- In a separate bowl, whisk together flour, baking powder and salt. Add into dough. Mix until dough forms and then stop mixing.
- Crush freeze-dried strawberries to 1/4- 1/2 inch in size. Add into dough and by hand until combined.
- Take an ice cream scoop about 1/4 cup in size. Evenly scoop out cookie dough. Take each one and split in half evenly. Flatten both sides into discs that are roughly 2 inches in diameter and 1/4 inch thick, like the video posted above to make the top and bottom of each cookie.
- Take the filling out of the freezer. Use a small rubber spatula to add the filling to the bottom half, and place the top half directly on top. Pinch the sides closed. Don't roll into balls. Keep the disc shape. Don't add freeze-dried strawberries to top of cookies, they will burn.
- Add 6 cookies to a sheet. Place two to three inches apart. Place on middle rack of oven, one cookie sheet cooked at a time. Bake for 12 to 14 minutes. Could be longer if the center of the cookie looks too shiny. I like mine softer so I keep my cookie center slightly shiny, not matte. The edges of the cookie at the bottom will be a light golden color. Let cool completely and enjoy.