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Strawberry Shortcake Cheesecake Stuffed Cookies

Indulge in warm, chewy cookies with a luscious cheesecake center, sweet strawberry bits, and a hint of vanilla for a delightful twist on classic strawberry shortcake.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Baked Goods, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1.5 cups all-purpose flour The foundation for a sturdy yet tender cookie.
  • 0.5 teaspoon baking soda Gives rise and a soft texture.
  • 0.5 teaspoon salt Enhances all the flavors.
  • 0.5 cup butter, softened Creates a rich, buttery flavor.
  • 1 cup brown sugar Adds moisture and a hint of caramel.
  • 1 large egg Binds everything together.
  • 1 teaspoon vanilla extract Infuses the cookies with a warm, inviting aroma.
  • 0.5 cup freeze-dried strawberries, crushed Delivers concentrated strawberry flavor and color.
For the cheesecake filling
  • 4 oz cream cheese, softened Provides the creamy cheesecake center.
  • 0.25 cup powdered sugar Sweetens the cheesecake mixture.
  • 0.25 teaspoon vanilla extract Adds depth to the cheesecake filling.
  • 0.25 cup strawberry jam Adds a burst of strawberry goodness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the all-purpose flour, baking soda, and salt.
  3. In a separate bowl, beat together the softened butter and brown sugar until fluffy.
  4. Add the egg and vanilla extract. Mix until incorporated.
  5. Gradually add the dry ingredients to the wet mixture. Stir until combined.
  6. Gently fold in the crushed freeze-dried strawberries.
Cheesecake Filling
  1. In another bowl, beat together the softened cream cheese, powdered sugar, and additional vanilla extract until smooth and creamy.
  2. Scoop a tablespoon of cookie dough, flatten it, place a spoonful of cheesecake mixture and a bit of strawberry jam in the center.
  3. Fold the cookie dough around the filling and place each stuffed ball on a lined baking sheet.
  4. Bake for 10-12 minutes or until the edges are golden brown.
  5. Allow to cool before transferring to a wire rack.

Notes

Ensure butter is at room temperature for easy creaming. Chill assembled cookies for better shape. Add lemon zest to cheesecake for extra flavor.