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Strawberry Crunch Cheesecake Stuffed Cookies Recipe

Strawberry Crunch Cheesecake Stuffed Cookies Recipe

Description

Welcome, sweet treat enthusiasts! Get ready to delight your taste buds with a heavenly twist on classic flavors – Strawberry Crunch Cheesecake Stuffed Cookies! If you’re a fan of creamy cheesecake and fresh strawberries, this unique cookie recipe brings both together in a delightful way. Perfect for dessert lovers and anyone who enjoys a bit of crunch, this recipe is a must-try for gatherings, gifting, or just a treat for yourself. Let’s dive into what makes these cookies so irresistible!

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed strawberries (fresh or frozen, thawed, and drained)
  • 1 cup crushed graham crackers (for crunch topping)

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whipped cream (or whipped topping)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.

Step 2: Prepare the Cookie Dough

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  2. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  3. Add in the vanilla extract and mix until well combined.

Step 3: Combine Dry Ingredients and Mix Dough

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed strawberries, being careful not to overmix.

Step 4: Shape and Bake the Cookies

Scoop out tablespoon-sized portions of dough and place them on the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden while keeping the centers soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Equipment

Notes

For extra vibrant strawberry flavor, try using fresh strawberries instead of frozen. Frozen berries release more liquid, which can affect the cookie texture. If using frozen, ensure they are fully thawed and drained.

 

Find it online: https://optimalrecipes.com/strawberry-crunch-cheesecake-stuffed-cookies-recipe/