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Gourmet Strawberry Cheesecake Stuffed Cookies

Close-up of a Strawberry Cheesecake Stuffed Cookie cut in half, showing creamy filling and bright red strawberry swirl.
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Bake soft, chewy cookies featuring a tangy cream cheese center swirled with strawberry filling, finished with a graham cracker crumble edge.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup graham cracker crumbs, plus extra for coating
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup strawberry jam or preserves

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, lemon juice, and vanilla extract until smooth. Chill for at least 1 hour.
  2. Prepare the cookie dough: Cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Stir in the 1/2 cup of graham cracker crumbs. Chill the dough for 30 minutes.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one teaspoon of the chilled cream cheese filling in the center.
  7. Dollop about 1/2 teaspoon of strawberry jam over the cream cheese filling.
  8. Carefully wrap the dough around the filling, sealing it completely to form a ball. Pinch any seams closed.
  9. Roll the dough ball in extra graham cracker crumbs to coat the exterior lightly. Place on the prepared baking sheet.
  10. Bake for 10 to 12 minutes, or until the edges are set but the center still looks slightly soft. Do not overbake.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To prevent the filling from leaking, make sure the cream cheese mixture is very cold and that you fully seal the cookie dough around the filling.
  • For a stronger strawberry swirl, gently swirl a toothpick through the jam on top of the filling before sealing the dough.
  • If the dough becomes too soft while scooping, chill it again for 15 minutes.

Nutrition

Find it online: https://magazinemeal.com/strawberry-cheesecake-stuffed-cookies/