Strawberry Cheesecake Stuffed Cookies
Soft, golden cookies filled with creamy cheesecake and swirled with strawberry jam—these stuffed cookies are the perfect mix of tangy, sweet, and chewy in every bite.
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Filling:
- 6 oz cream cheese softened
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
For the Strawberry Swirl:
- ¼ cup strawberry jam or preserves
Instructions
- Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into 12 small dollops on a parchment-lined tray and freeze for 30–45 minutes until firm.
- Cream butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla. Mix in flour, baking soda, and salt until a soft dough forms. Add extra flour if dough is too sticky.
- Scoop 1½ tablespoons of dough, flatten, and place a frozen cheesecake dollop in the center. Top with more dough, seal edges, and roll into a ball. Place on a lined baking sheet.
- Top each cookie with ½ teaspoon of jam and swirl gently with a toothpick.
- Bake at 350°F for 11–13 minutes until edges are golden. Cool 5 minutes on the tray, then transfer to a rack to finish setting.