Strawberry Cheesecake Stuffed Cookies – The Ultimate Gooey Dessert! 
Introduction
If you love cheesecake and cookies, why not combine them into one? These Strawberry Cheesecake Stuffed Cookies are soft, chewy, and packed with creamy cheesecake filling. The sweet strawberry flavor pairs perfectly with the buttery cookie dough, making these a dessert you won’t be able to resist!
Why You’ll Love This Recipe:
Cheesecake & Cookie Combo – The best of both worlds in one bite!
Perfectly Soft & Chewy – Thanks to the perfect balance of ingredients.
Surprise Filling – A creamy strawberry cheesecake center inside every cookie.
Easy to Make – A fun homemade treat with simple steps.
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Ingredients for Strawberry Cheesecake Stuffed Cookies
For the Cookie Dough:
½ cup unsalted butter, softened 
½ cup granulated sugar
½ cup brown sugar
1 large egg 
1 tsp vanilla extract 
1 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt 
For the Cheesecake Filling:
4 oz cream cheese, softened 
2 tbsp powdered sugar
½ tsp vanilla extract
¼ cup finely chopped strawberries
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Step-by-Step Instructions
Prepare the Cheesecake Filling
In a small bowl, mix together:
Cream cheese
Powdered sugar
Vanilla extract
Chopped strawberries
Stir until smooth and creamy.
Place small teaspoon-sized scoops onto a parchment-lined tray.
Freeze for 20 minutes to firm up.
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Make the Cookie Dough
In a large bowl, beat together:
Softened butter
Granulated sugar
Brown sugar
Mix until light and fluffy.
Add:
Egg
Vanilla extract
Stir until smooth.
In another bowl, whisk together:
Flour
Baking soda
Baking powder
Salt
Gradually mix dry ingredients into wet ingredients until a soft dough forms.
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Assemble the Cookies
Scoop 1 tbsp of cookie dough, flatten slightly.
Place a frozen cheesecake filling ball in the center.
Cover with another tbsp of cookie dough, sealing edges well.
Repeat until all cookies are assembled.
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Bake the Cookies
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Arrange cookies 2 inches apart.
Bake for 10-12 minutes, until edges are golden brown.
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Cool & Serve
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Enjoy warm for a gooey cheesecake center!
These cookies are even better with a dusting of powdered sugar or a drizzle of white chocolate!
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Pro Tips for the Best Stuffed Cookies
Chill the Filling – Freezing prevents it from leaking while baking.
Don’t Overmix the Dough – Keeps cookies soft and chewy.
Use Fresh Strawberries – For the best flavor and texture.
Seal the Edges Well – To keep the cheesecake filling inside.
Want Bigger Cookies? – Use 3 tbsp dough per cookie and bake 1-2 extra minutes.
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Variations & Customizations
Chocolate Lover’s Version – Add ½ cup white or dark chocolate chips to the dough.
Nutty Twist – Mix in chopped pecans or almonds for crunch.
Extra Sweetness – Drizzle honey or caramel sauce on top.
Fall-Inspired – Add ½ tsp cinnamon & nutmeg for warm, spiced flavors.
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What to Serve with Strawberry Cheesecake Cookies
Coffee or Hot Chocolate – The perfect warm pairing.
Vanilla Ice Cream – Turns this into an indulgent dessert.
Fresh Strawberries – Adds extra fruity flavor.
Milk – Classic & delicious!
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Frequently Asked Questions (FAQ)
1. Can I Make These Cookies Ahead of Time?
Yes! Store dough balls in the fridge for up to 3 days or freeze for 3 months.
2. How Do I Store Leftover Cookies?
At Room Temp: Store in an airtight container for 3 days.
Refrigerated: Lasts up to a week (best for cheesecake filling).
3. Can I Use Strawberry Jam Instead?
Yes! Swirl 1 tbsp jam into the cheesecake filling for extra flavor.
4. Can I Make These Without Stuffing?
Absolutely! Just mix chopped strawberries into the dough for strawberry-flavored cookies.
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Final Thoughts: The Best Stuffed Cookies Ever!
These Strawberry Cheesecake Stuffed Cookies are sweet, buttery, and bursting with creamy cheesecake filling. Whether you’re baking for yourself, a party, or a special treat, these cookies are a guaranteed hit!
Tried this recipe? Let us know how it turned out in the comments!
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