Description
Soft and chewy strawberry cookies stuffed with a creamy cheesecake center, finished with sweet graham cracker crumbs and optional white chocolate chips.
Ingrédients
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- 6 oz full-fat block cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup graham cracker crumbs
- 1/2 cup freeze-dried strawberries, crushed into a powder or small bits
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white chocolate chips (optional)
Préparation
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Line a small plate with parchment paper. Scoop out 10 equal dollops, about 1 teaspoon each, onto the parchment. Place in the freezer for at least 1 hour until completely solid.
- In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, graham cracker crumbs, crushed freeze-dried strawberries, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the white chocolate chips if using.
- Divide the dough into 10 equal portions, about 2 tablespoons each. Flatten one portion of dough in the palm of your hand to form a disc. Place a frozen cream cheese dollop in the center. Fold the edges of the dough up and around the filling, rolling gently into a smooth ball to ensure the cream cheese is completely sealed inside. Repeat with the remaining dough. Place the stuffed dough balls in the fridge for 20 minutes while the oven preheats.
- Preheat the oven to 350°F (175°C). Place the chilled cookie balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 12 to 14 minutes until the edges are just set and the centers still look slightly underbaked. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Notes
Freeze the cream cheese filling until completely solid and seal it fully inside each cookie dough ball to prevent the filling from leaking during baking. The cookies should look slightly underbaked in the center when removed from the oven.
- Temps de préparation: 20 minutes
- Temps de cuisson: 14 minutes
- Catégorie: Dessert
- Méthode: Au Four
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 large cookie
- Calories: 390
- Sucres: 28g
- Sodium: 300mg
- Matières grasses: 20g
- Acides gras saturés: 12g
- Acides gras insaturés: 7g
- Acides gras trans: 0g
- Glucides: 48g
- Fibres: 2g
- Protéines: 6g
- Cholestérol: 65mg