Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies combine the flavors of strawberry cheesecake with a soft, chewy cookie. These cookies are loaded with fresh strawberries and a rich, creamy cheesecake center!
We love cookies, and we love cheesecake. So, it only made sense to us to combine them into one delicious treat. We love making these cookies because they’re so much easier than you’d think, and they combine the best of two delicious worlds.
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: You’ll only need a few basic baking ingredients.
- Easy: A few simple steps and about 15 minutes of prep is all it takes!
- Flavorful: Fresh strawberries, a cheesecake center, and a sweet, soft cookie dough make a delicious treat.
- Versatile: These are perfect for desserts or at special occasions.
🛒Ingredients
These cookies only take a few simple ingredients to make, and they’re all either in your kitchen or at your local grocery store.
We’ve listed all the ingredients here, but you’ll find their exact amounts in the recipe card at the end of the post.
Cheesecake Center
- Cream cheese – softened
- Powdered sugar
Cookie Dough
- Butter – softened
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Strawberry extract
- Flour
- Salt
- Baking soda
- Fresh strawberries – finely chopped
🔪 How to Make Strawberry Cheesecake Stuffed Cookies
Although these cookies have a center made with a cream cheese mixture, they’re actually not much more involved than regular cookies, and they’re no more difficult to make.
Step 1: Make the Filling
Mix the cream cheese and powdered sugar until smooth and creamy in a small bowl.
Step 2: Scoop and Chill
Scoop the filling out into 12 equal-sized balls and place them onto a cookie pan lined with parchment paper. Then, place the pan in the freezer for 30 minutes.
Step 3: Combine the Wet Cookie Ingredients
Beat the butter and sugars in a large bowl until light and fluffy. Then, add the eggs and both extracts and beat until creamy.
Step 4: Combine the Dry Cookie Ingredients
Whisk the dry cookie ingredients in a small bowl.
Step 5: Make the Cookie Dough
Mix the dry cookie ingredients with the wet ingredients. Then, gently fold in the strawberries. You can reserve about 2 tablespoons of the strawberries for topping the cookies.
Step 6: Divide and Chill
Divide the dough into 24 equal balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the refrigerator for an hour.
Step 7: Make the Cookies
Flatten the chilled cookie dough balls into discs slightly larger than the cream cheese discs. Then, sandwich the chilled cream cheese between two cookie dough discs and press the edges together to seal.
Step 8: Bake
Place the prepared cookies on a cookie sheet and bake for 25 to 30 minutes at 350. If you reserved some of the diced strawberries, bake the cookies for 15 minutes, top them with the strawberries, and continue baking for another 10 to 15 minutes.
Step 9: Cool
Transfer the cookies to a wire crack and cool completely. Enjoy!
📝Variations
- Strawberry Cookies: Omit the cream cheese filling for strawberry cookies.
- Chocolate Strawberry Cookies: Fold chocolate chips and diced strawberries into the batter for a chocolate strawberry version.
- Chocolate Drizzle: Melt milk, semi-sweet, or dark chocolate, and drizzle it over the baked cookies.
If you love the combination of cookies and cheesecake, then try our churro cheesecake cookies.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Spatula
- Cookie sheets
- Parchment paper
- Wire cooling rack
🥫 Storage
Refrigerate these cookies for up to 2 days in an air-tight container. Freezing is not recommended. The strawberries will leech juice into the cookies when they defrost.
What to Serve with Strawberry Cheesecake Stuffed Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. You can also serve them as part of a larger cookie dessert tray alongside other tasty cookies like butter pecan cookies, spiced apple cookies, cookies and cream cookies, or any of your other favorites.
💭 Tips
- Pat the diced strawberries dry with a paper towel just before folding them into the cookie dough to avoid adding excess liquid to the dough.
- Be sure the cream cheese filling is fully hardened before making the cookies.
- Let the cookies fully cool before serving so the cream cheese center can fully set.
⁉️ FAQ
Unfortunately, you can’t freeze these cookies. They’re made with fresh strawberries. They’ll leech moisture into the cookies when they thaw, making them soggy.
In general, egg size doesn’t matter unless it’s specified in the recipe. You can use whatever you have on hand.
It’s important to securely press the edges of the cookies together so they form a tight seam that keeps the filling inside the cookies.
🍽 More Recipes
Do you enjoy cookies? Then, try these delicious recipes.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Cheesecake Stuffed Cookies
Equipment
- Measuring Cups and Spoons
- mixing bowls
- Whisk
- Spatula
- Cookie sheets
- parchment paper
- Wire cooling rack
Ingredients
- 6 ounces cream cheese softened
- ½ cup powdered sugar
- 1 cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon strawberry extract
- 2 ½ cups flour
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 1 cup finely chopped strawberries
Instructions
- In a small bowl, mix the softened cream cheese and powdered sugar together until smooth and creamy.
- Scoop into 12 equal sized balls onto a parchment lined cookie pan.
- Place the pan in the freezer for 30 minutes to harden.
- In a large bowl, beat the butter and the sugars together until light and fluffy.
- Add in the eggs and vanilla and strawberry extracts and continue to beat until creamy.
- In a small bowl, whisk the four, salt and baking soda together.
- Add it to the butter mixture and combine.
- Take the strawberries and pat them dry with a paper towel before adding to the dough.
- Gently fold in the strawberries using a spatula, trying to mix them in without crushing them. **Optional to reserve about 2 Tbsp of chopped strawberries to add to the tops of cookies halfway through baking!
- Divide the dough into 24 equal balls, placing them on a parchment paper lined tray to chill for an hour in the refrigerator.
- Heat the oven to 350 degrees.
- Once the dough has chilled, pull it out and flatten the cookie dough into discs slightly larger than the cream cheese discs.
- Place a piece of cookie dough underneath the cream cheese and sandwich it with another piece of cookie dough on top and press the edges together to seal in the cream cheese in the center.
- Place the cookies on a tray and bake for 15 minutes, optional to remove and add a few pieces of fresh strawberries to the tops of each cookie, and continue to bake for another 10-15 minutes.
- Remove and allow to cool before serving!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
