Description
Indulge in the delightful combination of sweet strawberry crunch and creamy cheesecake filling with these stuffed cookies. A perfect treat for any occasion!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Strawberry Crunch Topping:
- 1 cup crushed Golden Oreos
- 1 cup freeze-dried strawberries, crushed
- 2 tbsp unsalted butter, melted (for topping)
Instructions
- Preheat Oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix Cookie Dough: Beat butter and sugars until fluffy. Add eggs and vanilla. Mix in dry ingredients and fold in white chocolate chips.
- Prepare Filling: Beat cream cheese and powdered sugar until smooth. Combine Oreos, strawberries, and melted butter for the topping.
- Assemble Cookies: Scoop dough, place cream cheese in the center, add more dough, and seal edges. Bake for 11–13 minutes.
- Add Topping: Press strawberry crunch topping onto warm cookies and cool on a wire rack.
Notes
- Chill cookie dough for thicker cookies.
- Store in an airtight container for up to 4 days or freeze unbaked stuffed dough balls for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
