Hey there, fellow cookie enthusiast! Gather ’round because I’ve got something super special for you today. Imagine combining the creamy bliss of strawberry cheesecake with the warm, comforting embrace of a cookie. Sounds dreamy, right? Well, that’s what we’re making today – Strawberry Cheesecake Stuffed Cookies!
Why You’ll Love These Treats
I make these beauties whenever I want to impress someone without too much effort (lazy genius, am I right?). My family goes absolutely nuts for them because they’re like a surprise party for your taste buds. And yes, I admit, the first time I made them, I was a hot mess in the kitchen. But hey, practice makes perfect!
What You’ll Need
- 1 cup butter, softened (I sometimes use margarine in a pinch, but butter is better, trust me)
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract (go crazy and use real vanilla if you’ve got it)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup freeze-dried strawberries, crushed
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup strawberry jam
How to Make ‘Em
- Start by preheating your oven to 350°F (175°C). I always forget this step and end up waiting, so heads up!
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. This is where I usually sneak a taste.
- Beat in the eggs, one at a time, then stir in the vanilla. It might look a bit curdled, but don’t worry.
- Mix the flour, baking soda, and salt; then gradually add this to the butter mixture.
- Stir in the crushed strawberries.
- In another bowl, beat the cream cheese until smooth, mix in the powdered sugar and strawberry jam. If it’s runny, just pop it in the fridge for a bit.
- Time to get stuffing! Roll the cookie dough into balls, flatten them, and place a dollop of cream cheese mixture in the center. Wrap the dough around it – don’t stress if it’s messy!
- Pop these on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until the edges are golden.
Cook’s Notes
You know, I once tried adding fresh strawberries, and let me just say, that was a soggy situation. Stick with freeze-dried!
Fun Variations
Try swapping the strawberry jam with raspberry for a twist! I thought about using chocolate chips in the mix once, but it was a bit too much.
If You Lack Gadgets
No mixer? No problem! A sturdy spoon and elbow grease work just fine. But maybe call it an arm workout.
Storing These Goodies
Keep them in an airtight container in the fridge for up to a week, though honestly, in my house, they never last more than a day!
Serving Suggestions
We love these with a scoop of vanilla ice cream or just a cold glass of milk. Yum!
Pro Tips
Cool the cookies completely before storing them. I once rushed this step and ended up with a sticky mess. Lesson learned!
Burning Questions
- “Can I make these gluten-free?” Sure, swap the flour for a 1:1 gluten-free blend, and you’re good to go.
- “What if I’m out of cream cheese?” Honestly, you could try mascarpone; it’ll have a slightly different texture.
Hope you enjoy making (and devouring) these as much as I do! And hey, if you try any wild experiments, let me know how they go. Happy baking!