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Strawberry Cheesecake Stuffed Cookies

Vibrant pink, soft-baked strawberry cookies rolled in sparkling sugar, featuring a warm, gooey white chocolate and cream cheese molten center.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 4 oz full-fat cream cheese softened
  • 2 tbsp powdered sugar
  • 0.25 cup white chocolate chips melted and slightly cooled
Cookie Dough
  • 0.5 cup unsalted butter softened to room temp
  • 0.5 cup granulated sugar
  • 0.33 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 2-3 drops pink or red gel food coloring optional, for vibrancy
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup pink sanding sugar for rolling

Equipment

  • Baking sheet
  • Parchment paper
  • Hand mixer or stand mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Beat the softened cream cheese and powdered sugar until smooth. Fold in melted white chocolate.
  2. Scoop 12 small dollops of the cream cheese filling onto a parchment-lined plate. Freeze for at least 1 hour until rock solid.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, strawberry extract, and pink food coloring until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix dry ingredients into the wet until just combined. Chill dough for 30 minutes.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Take a generous tablespoon of chilled dough, flatten it, and place a frozen filling dollop in the center. Wrap dough around the filling, pinching to seal completely.
  8. Roll the stuffed dough ball in pink sanding sugar to coat, then place on the baking sheet.
  9. Bake for 11-13 minutes until edges are set. Cool on pan for 10 minutes before transferring to a wire rack. Serve warm!

Notes

Ensure the filling is completely frozen before stuffing the dough to prevent leaking. To reheat, microwave for 10-15 seconds to make the center gooey again.