Ingredients

8 oz cream cheese, softened

1 egg yolk

3 tbsp sugar

2 tbsp flour

1/4 tsp salt (for filling)

3/4 tsp vanilla extract (for filling)

4 tbsp strawberry jam

1/2 tsp lemon juice

2 1/4 cups all-purpose flour

3/4 cup graham cracker crumbs

1/2 tsp salt (for dough)

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 (for dough)

1 1/4 cups white chocolate chips

Instructions

Step 1: In a small bowl, mix the softened cream cheese, egg yolk, sugar, flour, salt, and vanilla extract until smooth. Fold in the strawberry jam and lemon juice, then refrigerate the filling for at least 20 minutes.

Step 2: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, salt, baking soda, and corn starch. Set aside.

Step 3: In a large bowl, whisk the melted and cooled butter with the granulated sugar and brown sugar until combined. Add the eggs and vanilla extract, then whisk until smooth and well incorporated.

Step 4: Fold the dry ingredients into the wet ingredients just until combined. Gently fold in the white chocolate chips. Cover and refrigerate the dough for 30 minutes.

Step 5: Scoop about 1 tablespoon of chilled dough and flatten it slightly in your palm. Place a spoonful of the chilled filling in the center, then fold the dough around it to seal fully. Roll gently into a ball and flatten the top slightly.

Step 6: Place the shaped cookies on a parchment-lined baking sheet. Press a few extra white chocolate chips on top, then refrigerate for another 30 minutes.

Step 7: Bake the cookies at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make sure the cream cheese is softened before mixing to ensure a smooth filling.

Chilling both the dough and filling thoroughly makes stuffing easier and helps prevent leaks.

Seal the dough completely around the filling to avoid any filling leaking during baking.

Try swapping strawberry jam with raspberry or blueberry jam for a different fruit flavor.

Use milk or semi-sweet chocolate chips instead of white chocolate chips if preferred.

Add crushed freeze-dried strawberries to the dough to enhance the strawberry flavor.

For gluten-free options, use gluten-free graham-style crumbs and a gluten-free flour blend.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare both the filling and the dough in advance and keep them refrigerated until you are ready to assemble and bake the cookies.

Do I need to refrigerate these cookies?

Yes, because these cookies contain a cream cheese filling, it is important to store them in the refrigerator to keep them fresh and safe to eat.

Dessert

Strawberry Cheesecake Stuffed Cookies Recipe

Introduction