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Marco

Strawberry Crunch Cheesecake Stuffed Cookies are irresistible!

Strawberry Crunch Cheesecake Stuffed Cookies are irresistible treats that combine the flavors of strawberry cheesecake and cookies, creating a delightful dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup cream cheese softened
  • ½ cup powdered sugar
  • 1 cup fresh strawberries diced
  • 1 cup crushed strawberry shortcake cookies for crunch

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and egg, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In another bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the diced strawberries.
  6. Take a tablespoon of cookie dough and flatten it in your palm. Place a teaspoon of the cheesecake filling in the center, then fold the dough around the filling to form a ball. Repeat with the remaining dough and filling.
  7. Roll each ball in the crushed strawberry shortcake cookies to coat. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • For a richer flavor, try adding a teaspoon of almond extract to the cookie dough.
  • You can also substitute the strawberries with raspberries or blueberries for a different fruity twist.

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