Strawberry Cheesecake Stuffed Cookies
strawberry cheesecake stuffed cookies
Ingredients
Filling
- 8 oz cream cheese room temperature
- 1 egg yolk room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 4 tablespoons strawberry jam
Cookies
- 2 ¼ cups all-purpose flour
- ¾ cups crushed graham crackers
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon corn starch
- ¾ cups unsalted butter room temperature
- ¾ cups sugar
- ⅔ cups lightly packed brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Beat the cream cheese, egg yolk, sugar, flour, salt, and vanilla together. Stir in the jam. Cover and set aside in the refrigerator for at least 20 mins to firm slightly.
- Mix together the flour, graham crackers, salt, baking soda, and corn starch together. Set aside.
- Beat together the butter and sugars until light and fluffy. Add in the eggs and beat each in one at a time until fully incorporated. Beat in the vanilla.
- Mix in the flour mixture and beat until incorporated.
- Fold in most of the white chocolate chips, leaving some to stud the top of the dough.
- Chill for about 30 minutes (this chilling time is optional, but recommended to make the dough easier to work with). Preheat the oven to 350 degrees F.
- Scoop out one tablespoon of the cookie dough and create a deep bowl. Fill with a heaping teaspoon of the cheesecake mixture ( the mixture won't be solid, but should be thick; if you end up with extra filling, don't be shy about adding more to the cookies as long as you seal them well).
- Top with another tablespoon of cookie dough, ensuring there are no openings the cheesecake can escape. Repeat with all the dough.
- Top the cookies with the remaining white chocolate chips, pushing them in slightly to stick.
- Chill for at least 30 minutes, then bake for about 10 - 12 minutes, or until a light golden brown.
Notes
I made my own strawberry jam using about 10 medium strawberries and ⅓ cup sugar heated over medium-high for about 15 minutes in a small saucepan.
The cream cheese filling won't be thick enough for you to just scoop in and roll around. It is a little thin and it can get messy getting it in. If you really want it thicker, you can add more flour, freeze it for a little, or cook down the jam longer.