Description
Indulge in these irresistibly decadent Strawberry Crunch Cheesecake Stuffed Cookies that combine the soft, buttery texture of classic cookies with a creamy cheesecake center swirled with lush strawberry jam and crunchy graham cracker crumbs. Perfectly balanced sweetness and a delightful crunch make these cookies an unforgettable treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 3/4 cup Granulated Sugar (adjust to taste)
- 3/4 cup Light Brown Sugar (packed)
- 2 large Eggs (room temperature)
- 2 cups All-Purpose Flour (accurately measured)
- 1 tbsp Cornstarch (do not omit)
- 1 tsp Baking Powder (check freshness)
- 1 tsp Baking Soda (check freshness)
- 1/2 tsp Salt (balances sweetness)
Cheesecake Filling
- 1 cup Graham Cracker Crumbs (or digestive biscuit crumbs)
- 8 oz Cream Cheese (softened)
- 1/2 cup Granulated Sugar (adjust to taste)
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 tsp Vanilla Extract (pure is best)
- 1/2 cup Strawberry Jam (or other flavors as desired)
- 1 cup White Chocolate Chips (for extra sweetness)
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat together the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing thoroughly to create a silky cheesecake mixture. Fold in the graham cracker crumbs gently to add texture.
- Make the cookie dough: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar until light and fluffy, roughly 3-5 minutes. Beat in the eggs one at a time, ensuring full incorporation. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Assemble the stuffed cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a spoonful of the cheesecake filling in the center, topped with a teaspoon of strawberry jam and a few white chocolate chips. Carefully fold the cookie dough over the filling, sealing it completely and shaping into a ball. Repeat until all dough and filling are used, placing the cookies 2 inches apart on the baking sheet.
- Bake the cookies: Bake in the preheated oven for 13-15 minutes or until the edges are golden brown but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. This resting time helps the cookies set and makes them easier to handle.
- Serve and enjoy: Once cooled, serve these decadent strawberry crunch cheesecake stuffed cookies with a glass of milk or your favorite hot beverage for a delightful treat. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Notes
- Ensure the cream cheese and butter are softened at room temperature for best mixing results.
- Adjust sugar quantities according to your sweetness preference.
- Use fresh baking powder and baking soda for best leavening.
- Store cookies in an airtight container to maintain freshness.
- Substitute strawberry jam with raspberry or blueberry jam for variation.
- Adding white chocolate chips enhances sweetness but can be omitted for a less sweet option.
