Description
Buttery cookies stuffed with creamy strawberry cheesecake filling – a viral-worthy dessert combining nostalgic cookie texture with luxurious cheesecake flavor.
Ingredients
For the Cheesecake Filling:
8 oz (1 block) full-fat cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
¼ cup strawberry jam
For the Cookie Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
¾ cup light brown sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
2 ½ cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
Optional Add-Ins:
½ cup white chocolate chips
1 tsp lemon zest
Instructions
Make the Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Swirl in strawberry jam.
Scoop into 1-tsp balls and freeze 1 hour.
Prepare the Cookie Dough:
Cream butter and sugars until fluffy. Add egg, yolk, and vanilla.
Mix in flour, cornstarch, baking soda, and salt until just combined. Chill dough 30 minutes.
Assemble Cookies:
Flatten a dough ball, place a frozen cheesecake ball in the center, and seal tightly. Repeat.
Freeze stuffed dough 15 minutes.
Bake:
Preheat oven to 350°F (175°C). Bake 12–14 minutes until edges are golden. Cool 10 minutes.
Optional Drizzle:
Melt white chocolate with 1 tsp coconut oil. Drizzle over cooled cookies.
Notes
Room Temperature Ingredients: Critical for smooth filling and dough.
Freeze Filling: Prevents leakage during baking.
Gluten-Free: Substitute 1:1 gluten-free flour.
Dairy-Free: Use vegan butter and dairy-free cream cheese.
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg