Strawberry Shortcake Cheesecake Stuffed Cookies
Delightful cookies combining the essence of strawberry shortcake with a rich cheesecake filling, perfect for summer gatherings.
Ingredients
Cookie Dough
- 1 1/2 cups all-purpose flour Soft and inviting
- 1/2 teaspoon baking soda Helps cookies rise
- 1/2 teaspoon salt Enhances flavors
- 1/2 cup butter, softened Brings creamy richness
- 1 cup brown sugar Sweet and caramel-like
- 1 large egg Binds ingredients
- 1 teaspoon vanilla extract Aromatic flavor
- 1/2 cup freeze-dried strawberries, crushed Fruity sweetness and vibrant color
Cheesecake Filling
- 4 oz cream cheese, softened Luscious and tangy
- 1/4 cup powdered sugar Adds light sweetness
- 1/4 teaspoon vanilla extract Echoing main dough flavor
- 1/4 cup strawberry jam Adds moisture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, beat the softened butter and brown sugar until fluffy.
- Add egg and vanilla extract, mixing well.
- Gradually fold in the dry ingredients and crushed freeze-dried strawberries.
- In a new bowl, beat cream cheese, powdered sugar, and additional vanilla until smooth.
- Take a scoop of cookie dough, flatten it, and add a spoonful of the cheesecake mixture and dollop of strawberry jam.
- Fold the edges of the dough around the filling, encasing it inside.
Baking
- Arrange stuffed dough balls on a baking sheet with space to expand.
- Bake for 10-12 minutes, until edges turn golden brown.
- Allow to cool on a wire rack before serving.
Notes
Ensure all ingredients are at room temperature for better blending. Don't skip the cooling phase for perfect texture.