Cheesecake Stuffed Cookies (Version imprimable)
Creamy cheesecake filling and strawberry chunks inside soft cookies.
# Composition:
→ Cookie Dough
01 -
½ cup sugar (white)
02 -
½ cup brown sugar packed tight
03 -
½ teaspoon baking powder
04 -
½ cup butter (unsalted) at room temp
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
¼ teaspoon table salt
08 -
¼ teaspoon baking soda
09 -
1¾ cups plain flour (all-purpose)
10 -
½ cup freeze-dried strawberries, finely crushed
→ Filling
11 -
1 teaspoon vanilla extract
12 -
2 tablespoons white sugar
13 -
4 oz cream cheese (soft)
14 -
¼ cup strawberry jam or purée
# Étapes de réalisation:
01 -
Whip the cream cheese with sugar, vanilla, and strawberry jam until smooth and creamy. Keep cold in fridge.
02 -
Blend together softened butter and both sugars until fluffy. Mix in egg and vanilla. Gradually add the flour, salt, baking powder, soda, and crushed strawberries. Let the dough rest in the fridge for at least 30 minutes.
03 -
Take 1 tablespoon of dough, flatten it, spoon the filling in the center, then cover with another tablespoon of dough. Pinch edges closed and roll it into a ball.
04 -
In a 350°F oven, bake the cookies for about 12-15 minutes until the tops are golden and set.
# Détails supplémentaires:
01 -
Keep in the fridge for up to 5 days or freeze and store up to 2 months.
02 -
Mix the dough the day before if you need to save time.