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Gourmet Strawberry Cheesecake Stuffed Cookies with Graham Cracker Crumble Edges

Close-up of a Strawberry Cheesecake Stuffed Cookie cut in half, showing creamy filling and strawberry pieces.
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Bake soft, chewy cookies filled with a tangy strawberry cream cheese center and finished with a graham cracker edge for a true cheesecake experience.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon juice
  • 1/2 cup strawberry jam or preserves
  • 1/4 cup crushed graham crackers

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon juice until smooth. Stir in the strawberry jam until lightly swirled, do not fully combine. Freeze the filling in tablespoon-sized mounds on a parchment-lined plate for at least 1 hour.
  2. Prepare the cookie dough: In a large bowl, cream together the butter, 1 cup sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a disc in your palm. Place one frozen cheesecake filling mound in the center. Wrap the dough completely around the filling, sealing it well. Roll the sealed dough ball in the crushed graham crackers.
  5. Place the stuffed dough balls on a baking sheet lined with parchment paper, spaced 2 inches apart.
  6. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are set and lightly golden.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Freeze the cream cheese filling completely. This prevents it from melting out during baking.
  • When sealing the dough around the filling, pinch the seams closed firmly to create a tight seal.
  • If the dough becomes too soft while assembling, chill it for 15 minutes before rolling.

Nutrition

Find it online: https://cookerycourier.com/strawberry-cheesecake-stuffed-cookies/