Description
Soft and buttery cookies filled with a creamy cheesecake center and real strawberry flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the cream cheese and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the crushed freeze-dried strawberries.
- Chill the dough for 20 minutes in the refrigerator.
- Using a cookie scoop, form balls of dough and place them on the baking sheet.
- For the filling, scoop out small portions of cream cheese mixture and chill until firm.
- Press a cream cheese scoop into the center of each dough ball and cover it with more dough.
- Bake for 10-12 minutes or until the edges are set but the centers still look slightly soft.
- Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, store cookies in an airtight container in the refrigerator for up to 5 days. You can freeze the stuffed cookie dough balls and bake from frozen, adding a minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg