I absolutely love this recipe because there’s nothing like biting into these cookies and discovering the tangy surprise of a strawberry cheesecake filling paired with the sweet melody of white chocolate chips. Plus, the added nostalgia of using freeze-dried strawberries makes me feel like I’m indulging in a childhood classic with a grown-up twist!

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My Strawberry Cheesecake Stuffed Cookies are a perfect blend of flavors and textures. Their cookie dough base, created from all-purpose flour, baking soda, and a touch of salt, is the stuff of dreams: even, slightly crisp, but oh-so-soft and chewy when you get to the center.

And what a center! Thirteen grams of freeze-dried strawberries and cream cheese filling take these cookies to the next level.

White chocolate is a must for the kind of perfect pairing with strawberries that only happens when you use white chocolate.

Ingredients

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The flour can be an all-purpose type, which gives a carbohydrate structure and texture.

Sodium bicarbonate: an agent for the leavening of cookies, which gives rise to such baked goods.

Sugar in granulated form: Provides sweetness and helps with browning.

Brown sugar contributes to moisture and imparts a flavor similar to caramel.

Butter, without salt, offers a rich flavor and delightful tenderness; it contains a great deal of fat.

Strawberries that have undergone freeze-drying: Moisture has been taken out; flavor remains, and even intensifies.

Cream cheese contributes a rich, creamy texture, coupled with a slight tanginess.

Sugar for confectioners: Sweetens the creamy cheesecake filling, boosts its smooth texture.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1 cup freeze-dried strawberries, crushed

8 ounces cream cheese, softened

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract (for cheesecake filling)

1 cup white chocolate chips

Instructions

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1. Prepare your oven by setting it to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a bowl of medium size, combine the flour, baking soda, and salt, and blend well. Set this mixture aside.

3. In a big mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until creamy and smooth.

4. Incorporate the eggs, one at a time, beating thoroughly after each egg. Then, mix in 2 teaspoons of vanilla extract.

5. Slowly mix the dry ingredients into the wet ingredients until combined.

6. Mix in the crushed freeze-dried strawberries and white chocolate chips, making sure they are evenly distributed throughout the dough.

7. Soften and then blend the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract in another bowl.

8. Take a tablespoon of cookie dough and flatten it slightly. Then take a teaspoon of cream cheese mixture and place it in the center. Cover with another tablespoon of dough and seal the edges.

9. The prepared baking sheet is where you should put the stuffed cookies, leaving enough space between each one, so they don’t merge into each other upon baking. Bake the cookies for 12-14 minutes or until the edges are set and lightly golden, and the middles are no longer shiny.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. Make sure to allow them to cool completely before you dig in.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or large spoon
10. Mixing spoon
11. Wire rack
12. Teaspoon
13. Tablespoon

FAQ

Can I use fresh strawberries instead of freeze-dried strawberries? While fresh strawberries contain moisture, which might affect the texture, you can use them if you remove excess juice. Freeze-dried strawberries offer the best flavor concentration without adding moisture.

Can these cookies be made ahead of time? Yes, you can prepare the dough and filling separately, refrigerate, and assemble when ready to bake. They also freeze well after being baked, allowing for easy make-ahead preparation.

How should I store these cookies? Store in an airtight container in the refrigerator due to the cream cheese filling. They should stay fresh for up to five days.

Is there a substitute for cream cheese in the filling? You can use mascarpone cheese as a substitute for cream cheese, though the flavor and texture might differ slightly.

Can I omit the white chocolate chips? Yes, you can leave them out or replace them with dark or milk chocolate chips if you prefer less sweetness.

Do I need to chill the cookie dough? Chilling the dough can help prevent the cookies from spreading too much, but it’s optional if you’re short on time.

Can I use salted butter instead of unsalted? Yes, but consider reducing the added salt in the recipe to account for the salt in the butter.

Substitutions and Variations

1 cup unsalted butter: For a coconut flavor and a slightly crisp texture, use 1 cup coconut oil.
1 cup brown sugar, packed: For a more caramel-like flavor, use 1 cup coconut sugar.
1 cup freeze-dried strawberries, crushed:
Replace with 1 cup dried cranberries for a tart and chewy variation.
8 ounces cream cheese: Use 8 ounces mascarpone cheese when you want an even creamier texture.
1/4 cup confectioners’ sugar: Substitute with 1/4 cup honey or agave syrup. Note that the mixture will be wetter.

Pro Tips

1. Chill the Dough: After mixing the dough, refrigerate it for at least 30 minutes. This will help prevent the cookies from spreading too much while baking, ensuring a thick, chewy texture.

2. Use Room Temperature Ingredients: Ensure that the butter, eggs, and cream cheese are at room temperature before mixing. This promotes even blending and a smooth, uniform dough.

3. Measure Flour Correctly: To avoid dense cookies, use the scoop and level method for measuring flour. Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag.

4. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies due to excess gluten development.

5. Experiment with Freeze-Dried Fruits: While the recipe calls for freeze-dried strawberries, you can try substituting them with other freeze-dried fruits like raspberries or blueberries for a unique twist on flavor.

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Strawberry Cheesecake Stuffed Cookies Recipe

My favorite Strawberry Cheesecake Stuffed Cookies Recipe

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Equipment Needed:

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or large spoon
10. Mixing spoon
11. Wire rack
12. Teaspoon
13. Tablespoon

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1 cup freeze-dried strawberries, crushed

8 ounces cream cheese, softened

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract (for cheesecake filling)

1 cup white chocolate chips

Instructions:

1. Prepare your oven by setting it to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a bowl of medium size, combine the flour, baking soda, and salt, and blend well. Set this mixture aside.

3. In a big mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until creamy and smooth.

4. Incorporate the eggs, one at a time, beating thoroughly after each egg. Then, mix in 2 teaspoons of vanilla extract.

5. Slowly mix the dry ingredients into the wet ingredients until combined.

6. Mix in the crushed freeze-dried strawberries and white chocolate chips, making sure they are evenly distributed throughout the dough.

7. Soften and then blend the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract in another bowl.

8. Take a tablespoon of cookie dough and flatten it slightly. Then take a teaspoon of cream cheese mixture and place it in the center. Cover with another tablespoon of dough and seal the edges.

9. The prepared baking sheet is where you should put the stuffed cookies, leaving enough space between each one, so they don’t merge into each other upon baking. Bake the cookies for 12-14 minutes or until the edges are set and lightly golden, and the middles are no longer shiny.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. Make sure to allow them to cool completely before you dig in.