Strawberry Cheesecake Filled Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1/2 teaspoon vanilla extract
→ Cookie Dough
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups all-purpose flour
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon salt
11 -
1/2 cup freeze-dried strawberries, crushed
12 -
1/4 cup white chocolate chips
# Instructions:
01 -
In a small bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
02 -
Scoop teaspoon-sized amounts of cheesecake filling onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
03 -
In a large bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 -
Add the egg and vanilla extract to the bowl and mix until smooth and well combined.
05 -
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually blend dry ingredients into the wet mixture until a uniform dough forms.
06 -
Gently fold in the crushed freeze-dried strawberries and white chocolate chips until evenly distributed.
07 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
08 -
Scoop 1 1/2 tablespoons of cookie dough, flatten into a disc, and place a frozen cheesecake filling portion in the center. Cover with more dough, sealing the edges. Repeat for remaining dough and filling.
09 -
Arrange the filled dough balls spaced about 5 centimeters (2 inches) apart on the prepared baking sheet. Bake for 12 to 14 minutes, until edges are lightly golden and centers appear just set.
10 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Notes:
01 -
Freezing the cheesecake filling helps maintain the structure during baking and prevents leaking.
02 -
Store cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
03 -
If freeze-dried strawberries are unavailable, swirl in strawberry jam or use chopped fresh strawberries patted dry to prevent excess moisture.