Description

These strawberry cheesecake stuffed cookies are a delightful dessert that combines soft, buttery cookies with a creamy, tangy strawberry cheesecake filling. Featuring graham cracker crumbs and white chocolate chips, these bakery-style treats offer a perfect balance of sweetness and texture. Ideal for special occasions or as a comforting homemade dessert, they boast a rich cream cheese filling with a fruity strawberry jam center, all wrapped in a sweet, soft cookie dough.

Ingredients

Scale

For the Filling

8 oz cream cheese, softened
1 egg yolk
3 tbsp sugar
2 tbsp all-purpose flour
1/4 tsp salt
3/4 tsp vanilla extract
4 tbsp strawberry jam
1/2 tsp lemon juice

For the Dough

2 1/4 cups all-purpose flour
3/4 cup graham cracker crumbs
1/2 tsp salt
1/2 tsp baking soda
1 tsp corn starch
3/4 cup butter, melted and cooled
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/4 cups white chocolate chips

Instructions

Make the Filling: In a small bowl, mix softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth and creamy. Fold in the strawberry jam and lemon juice for a fruity twist, then refrigerate the filling for at least 20 minutes to firm up.
Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch thoroughly. Set aside until ready for use.
Prepare the Cookie Dough: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until well combined. Add eggs and vanilla extract, whisking until the mixture is smooth and homogeneous.
Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing. Then fold in the white chocolate chips evenly. Cover and refrigerate the dough for 30 minutes to chill.
Shape and Fill the Cookies: Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Place a spoonful of the chilled cream cheese filling in the center. Carefully fold the dough around the filling to seal completely, then roll gently into a ball and slightly flatten the top.
Chill Again: Arrange the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top of each cookie for added texture and appeal. Refrigerate the cookies for an additional 30 minutes to help them maintain shape during baking.
Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain slightly soft to preserve the creamy filling texture.
Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Ensure the cream cheese is fully softened to achieve a smooth filling consistency.
Chilling both dough and filling is essential to prevent leakage and maintain cookie shape during baking.
Seal the dough firmly around the filling to avoid cracking or oozing.
Do not overbake; the centers should stay soft and creamy for the best texture.
Cookies can be stored in an airtight container in the refrigerator for up to 5 days and frozen for up to 2 months.
For a twist, substitute strawberry jam with raspberry or blueberry jam, or use semi-sweet chocolate chips instead of white chocolate chips.
Allow frozen baked cookies to thaw in the refrigerator overnight before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese filling, white chocolate chips, graham cracker crumbs, soft cookies, easy dessert, bakery style cookies