Strawberry Cheesecake Stuffed Cookies
Strawberry Cheesecake Stuffed Cookies: Dried Strawberries and White chocolate are stirred into an easy cookie dough, that then gets stuffed with cheesecake filling for super dreamy cookies!
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Servings: 8
Ingredients
For the Filling
- 75 g Full Fat Cream Cheese
- 60 g Icing Sugar
- Handful of Chopped Strawberries
For the Cookie Dough
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 215 g Plain Flour
- 3 tsp Baking Powder
- 150 g White Chocolate Chopped
- 90 g Baked Strawberries
Instructions
- Start by making the Cheesecake filling - combine all ingredients in a small bowl. Dollop 1 tsp sized scoops onto a lined baking tray and freeze.
- Make the cookie dough: In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and baked strawberries and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop large balls of cookie dough – somewhere between golf and tennis balls, so you have 8 of similar size. Place on the trays, with several inches in between (max 3 per tray).
- Remove the cheesecake filling from the freezer. Create an indent in each ball of cookie dough using your thumb. Place a tsp cheesecake filling into each of these indents, then wrap the dough around so that no cheesecake filling can be seen.
- Bake for 12-15 minutes, until golden and crisp at the edges. Repeat for all cookies and leave to cool on a wire rack before serving.