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Strawberry Cheesecake Stuffed Cookies

These Strawberry Cheesecake Stuffed Cookies are a dreamy blend of soft cookies and creamy, fruity cheesecake filling bursting with fresh strawberries!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cookies, Dessert, Easy, Quick, Strawberry
Servings: 12 servings

Ingredients

For the Cookie Dough:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chips optional

For the Cheesecake Filling:

  • 1/2 cup cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 cup fresh strawberries chopped

Instructions

Prepare the Cream Cheese Filling

  • In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the chopped fresh strawberries. Set aside.

Make the Cookie Dough

  • In another bowl, whisk together the all-purpose flour, baking soda, and salt.
  • In a separate large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully combined.

Combine Dry and Wet Ingredients

  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  • If adding chocolate chips, gently fold them in now.

Assemble the Cookies

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Take a tablespoon of cookie dough and flatten it slightly in your palm. Place about a teaspoon of cheesecake filling in the center, then fold the dough around it, sealing the filling inside and shaping into a ball. Repeat with remaining dough and filling.

Bake the Cookies

  • Place stuffed cookie balls on the baking sheet, spacing about 2 inches apart. Bake for 12–15 minutes until edges are lightly golden and cookies appear set but soft.

Cool and Serve

  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack
  • Spoon or cookie scoop

Notes

  • Chill stuffed cookie dough balls for 15-20 minutes before baking to help hold their shape and prevent filling leakage.
  • Substitute ingredients like dairy-free cream cheese or use flax egg for allergy-friendly variations.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.