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These stuffed strawberry cheesecake cookies combine two beloved desserts into one irresistible treat. The contrast between the soft cookie exterior and creamy filling creates a sophisticated twist on the classic American cookie. The natural sweetness of strawberries perfectly balances the rich, tangy cheesecake center.
These cookies have consistently impressed even skeptical tasters who question the cookie-cheesecake combination. The key lies in proper assembly technique and quality ingredient selection.
Key Ingredients
For the cookie dough:
- Butter - Softened but not melted, remove from fridge 2 hours ahead
- Sugars - Mix of granulated and brown for depth and moisture
- Flour - Cake flour, sifted for lighter texture
- Freeze-dried strawberries - Intense flavor without added moisture
For the cheesecake filling:
- Cream cheese - Full-fat, room temperature
- Strawberry preserves - Homemade preferred or quality store-bought
- Pure vanilla extract - Real vanilla for best flavor
Step-by-Step Instructions
- 1. Prepare the Filling
- - Let cream cheese soften at room temperature
- Beat until completely smooth
- Gradually incorporate sugar
- Mix in vanilla and preserves
- Blend until silky smooth
- Cover surface directly and chill for 1 hour - 2. Make the Cookie Dough
- - Sift dry ingredients together
- Crush freeze-dried strawberries finely
- Cream softened butter with both sugars
- Beat until light and fluffy
- Add eggs and vanilla one at a time
- Mix in dry ingredients gradually
- Fold in crushed strawberries
- Dough should be soft but workable - 3. Preparation Steps
- - Wrap dough tightly
- Chill for 30 minutes
- Set up work station
- Remove filling to soften slightly
- Heat oven to 350°F
- Line baking sheets with parchment - 4. Assembly Process
- - Portion dough into 30g balls
- Flatten each portion
- Create slight depression in center
- Add measured filling
- Keep away from edges
- Top with second dough disc
- Seal edges carefully
- Shape into smooth rounds - 5. Baking Method
- - Space cookies well apart
- Maximum 6 per sheet
- Bake at 350°F
- Check at 10 minutes
- Look for golden edges
- Centers should stay soft
- Rest 5 minutes on sheet
- Cool completely on rack
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Storage Instructions
- Store up to 3 days in airtight container
- Separate layers with parchment
- Store at room temperature
- Freeze unfilled cookies only
These cookies represent the perfect blend of technical skill and pure indulgence. Each step requires attention to detail, but biting into that creamy center makes it all worthwhile.
Recipe Tips & Tricks
- → How should I store these cookies?
- Keep them sealed in a container at room temperature for around 3-4 days. Alternatively, freeze them for up to a month.
- → Can I swap out the dried strawberries?
- Sure, try using dried raspberries, cranberries, or chunks of chocolate instead.
- → What’s the secret to getting soft cookies?
- Don’t overbake them. Take them out when the edges turn golden, but the centers are still soft. Let them cool directly on the baking sheet.
- → What if the filling leaks out?
- Chill the cheesecake filling before adding it to the cookies. Seal edges carefully and roll into firm balls.
- → Can I make these gluten-free?
- Yes, just use gluten-free flour and a small amount of xanthan gum for the right texture.