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Gourmet Strawberry Cheesecake Stuffed Cookies with Graham Cracker Crumble Edges

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

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup graham cracker crumbs, plus 1/4 cup for rolling
  • 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 preserves or finely diced fresh strawberries

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, and lemon juice until smooth. Fold in the strawberry preserves or diced strawberries. Freeze the mixture in tablespoon-sized dollops on a parchment-lined tray for at least 1 hour.
  2. Make the cookie dough: In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir 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. Mix in the 1/2 cup of graham cracker crumbs into the dough.
  5. Assemble the cookies: Scoop about 2 tablespoons of cookie dough. Flatten it slightly in your palm. Place one frozen cheesecake filling dollop in the center. Wrap the dough completely around the filling, sealing it well.
  6. Roll the sealed dough ball lightly in the reserved 1/4 cup of graham cracker crumbs. Place on a baking sheet lined with parchment paper.
  7. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are set and lightly golden. The center will look slightly underdone.
  8. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Freezing the filling is crucial; this helps prevent the cream cheese from melting out during baking.
  • Do not overbake; these cookies should remain soft and slightly underbaked in the center for a chewy texture.
  • If using fresh strawberries, dice them very finely before mixing into the filling.
  • For a stronger graham cracker flavor, lightly toast the crumbs before using them.

Nutrition

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