Introduction
Transform everyday ingredients into irresistible Strawberry Cheesecake Stuffed Cookies in a flash! This recipe is perfect for busy weeknights, satisfying your sweet tooth without sacrificing precious time. Get ready to impress with minimal effort—these cookies are as delicious as they are easy to make.
Why This Works
This recipe prioritizes speed and simplicity without compromising flavor. The creamy cheesecake filling perfectly complements the sweet strawberry jam, all nestled inside a buttery, melt-in-your-mouth cookie. It’s the ultimate combination of textures and tastes—a guaranteed crowd-pleaser!
Key Ingredients
🍪 1 cup all-purpose flour
🍓 1/2 cup strawberry jam
🧈 1/2 cup unsalted butter, softened
🥚 1 large egg
🥛 1/4 cup milk
🥄 1 teaspoon vanilla extract
🍬 1/2 cup granulated sugar
😋 8 oz cream cheese, softened
🥣 1/4 cup powdered sugar
Instructions
1️⃣ Prep the Filling: In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
2️⃣ Combine Dry Ingredients: In a separate bowl, whisk together the flour and granulated sugar.
3️⃣ Cream Butter & Egg: In a large bowl, cream together the softened butter and egg until light and fluffy. Beat in the milk and vanilla extract.
4️⃣ Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5️⃣ Assemble the Cookies: Scoop out a tablespoon of cookie dough. Flatten slightly into a disc. Add a teaspoon of strawberry jam, followed by a teaspoon of the cream cheese mixture. Top with another tablespoon of cookie dough and gently pinch the edges to seal.
6️⃣ Bake: Place the stuffed cookies onto ungreased baking sheets and bake at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golden brown.
7️⃣ Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- Use a cookie scoop for uniform-sized cookies.
- If your cream cheese is too firm, let it sit at room temperature for 15-20 minutes to soften.
- Don’t overbake the cookies; they’ll continue to cook slightly as they cool.
Heat Control
Baking at 375°F (190°C) ensures perfectly baked cookies with a slightly golden-brown crust and a soft, gooey center. Overbaking will result in dry, crumbly cookies. Using a timer is crucial to get the perfect bake.
Crunch Factor
These cookies offer a delightful contrast of textures. The outer cookie is slightly crisp, while the inside boasts a soft, creamy cheesecake filling and a burst of sweet strawberry jam.
Pro Kitchen Tricks
- For an extra burst of strawberry flavor, add a teaspoon of strawberry extract to the cookie dough.
- Use different jams for variations—raspberry, blackberry, or even apricot would be delicious!
- For a richer flavor, substitute brown sugar for half of the granulated sugar.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Gift Packaging Ideas
These cookies make a wonderful homemade gift! Package them in a pretty tin or cellophane bag tied with a ribbon. A handwritten tag adds a personal touch.
Flavor Variations
🌟 Lemon Cheesecake Stuffed Cookies: Add a tablespoon of lemon zest to the cream cheese filling.
🌟 Chocolate Strawberry Cheesecake Stuffed Cookies: Add 1/4 cup of melted semi-sweet chocolate chips to the cookie dough.
🌟 White Chocolate Raspberry Stuffed Cookies: Replace strawberry jam with raspberry jam and add white chocolate chips to the cookie dough.
🌟 Miniature Version: Use a smaller cookie scoop to create bite-sized versions perfect for parties.
Troubleshooting
- Cookies are too dry: You may have overbaked them. Try reducing the baking time by a minute or two next time.
- Filling is too runny: Ensure your cream cheese is well-chilled and properly softened, but not melted.
- Cookies spread too much: Chill the dough for 30 minutes before baking to prevent excessive spreading.
FAQ
- Can I use frozen strawberries? No, fresh or high-quality jam is recommended for the best flavor and texture.
- Can I make these cookies ahead of time? You can make the dough ahead of time and chill it, but assemble and bake the cookies just before serving for optimal texture.
- What kind of cream cheese should I use? Full-fat cream cheese yields the best results.
- Can I substitute the milk? You can try using buttermilk or yogurt for a slightly tangier flavor.
- Are these cookies gluten-free? No, this recipe uses all-purpose flour. To make them gluten-free, substitute a gluten-free all-purpose flour blend.
Conclusion
These Strawberry Cheesecake Stuffed Cookies are the perfect treat for any occasion. Quick, easy, and incredibly delicious, they’re a guaranteed crowd-pleaser! Share your creations and tag us – we can’t wait to see your stunning results! Happy baking!
5-Ingredient Strawberry Cheesecake Cookies (Ready in 15!)
Quick and easy strawberry cheesecake cookies that are perfect for dessert lovers.
Ingredients
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 1 cup fresh strawberries, chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180u00b0C (350u00b0F).
- In a mixing bowl, combine softened cream cheese and powdered sugar until smooth.
- Stir in the flour, chopped strawberries, and vanilla extract until well mixed.
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack.
Tips
- For extra flavor, add a pinch of salt to the dough.
- Store cookies in an airtight container to keep them fresh.