Oh my goodness, let me tell you about these strawberry crunch cheesecake stuffed cookies! They’re the perfect fusion of a soft, buttery cookie wrapped around a dreamy cheesecake filling, and they’ve quickly become a favorite in my home. I remember the first time I made these—my kids were bouncing off the walls with excitement! The combination of creamy cheesecake and a crunchy strawberry surprise is just heavenly. Trust me, once you take a bite, you’ll be hooked! These cookies are not just a treat; they’re a delightful experience that brings everyone together. Let’s dive into making these delicious goodies!
Ingredients List
- 1 cup unsalted butter, softened (This makes for a rich, creamy texture!)
- 1 cup granulated sugar (Sweetness is key here, folks!)
- 1 cup packed brown sugar (This adds a lovely depth of flavor.)
- 2 large eggs (Make sure they’re at room temperature for the best blending!)
- 1 teaspoon vanilla extract (Trust me, this elevates the flavor beautifully.)
- 3 cups all-purpose flour (The base of our cookies, giving them that perfect structure!)
- 1 teaspoon baking soda (This is what makes them rise and get that perfect fluffiness.)
- 1/2 teaspoon salt (Just a pinch to balance out the sweetness!)
- 1 cup cream cheese, softened (The star of our cheesecake filling!)
- 1/2 cup powdered sugar (For that smooth, sweet cheesecake mixture.)
- 1 cup crushed strawberry crunch cereal (This gives it that delightful crunch and strawberry flavor!)
How to Prepare Strawberry Crunch Cheesecake Stuffed Cookies
Alright, let’s get down to business and make these delicious strawberry crunch cheesecake stuffed cookies! Trust me, once you follow these steps, you’ll be a cookie superstar in no time!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake perfectly!
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until it’s light and fluffy. This should take about 2-3 minutes of good mixing!
- Next, add in the eggs and vanilla extract. Mix until everything’s well combined and smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined. Don’t overdo it—your dough will be perfect if it’s a bit thick!
- Now, let’s make that dreamy cheesecake filling! In a separate bowl, beat the softened cream cheese and powdered sugar until it’s silky smooth. Then, gently fold in the crushed strawberry crunch cereal for that delightful crunch.
- Here comes the fun part! Scoop out some cookie dough, flatten it in your hand, and place a generous spoonful of the cheesecake mixture in the center. Wrap the dough around the filling and roll it into a ball.
- Place your cookie balls on a baking sheet lined with parchment paper, leaving some space in between. Bake these beauties for 12-15 minutes until the edges are golden but the centers are still soft. Wow!
- Once they’re out of the oven, let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This step is crucial for the perfect texture!
Why You’ll Love This Recipe
- They’re quick to make—perfect for a last-minute treat or surprise for guests!
- Deliciously rich with a creamy cheesecake center and a satisfying crunch from the cereal.
- Great for gatherings! These cookies are a crowd-pleaser that will have everyone coming back for seconds.
- Fun and interactive to make, especially if you get the kids involved in the filling process!
- They store well, so you can make a batch ahead of time and enjoy them all week long.
- Each cookie is like a mini dessert, combining the best of both worlds—cookies and cheesecake!
Tips for Success
- Room temperature ingredients: Make sure your butter and cream cheese are softened properly. This helps them blend together smoothly for the best texture in both the cookie and the cheesecake filling.
- Don’t overmix: When combining your dry and wet ingredients, mix just until everything is combined. Overmixing can lead to tough cookies, and we definitely want them soft and chewy!
- Chill the dough: If you have time, popping the cookie dough in the fridge for about 30 minutes before baking can help the cookies maintain their shape and prevent spreading too much in the oven.
- Use a cookie scoop: For consistent sizing and perfect-looking cookies, I recommend using a cookie scoop to portion out the dough. This way, they’ll bake evenly and look lovely!
- Monitor baking time: Every oven is different, so keep an eye on your cookies as they bake. They’re done when the edges are golden but the centers still look slightly soft—this is key for that melt-in-your-mouth experience!
- Experiment with flavors: Feel free to add a twist! A splash of almond extract or a handful of white chocolate chips can elevate the flavor even more. Get creative!
Storage & Reheating Instructions
Once you’ve made these scrumptious strawberry crunch cheesecake stuffed cookies, you’ll want to make sure they stay fresh and delicious! Here’s how to store them properly:
- Storage: Keep your cookies in an airtight container at room temperature for up to 5 days. If you think you won’t finish them that quickly (though I doubt it!), you can also refrigerate them to extend their freshness for about a week.
- Freezing: For longer storage, these cookies freeze beautifully! Just place them in a single layer on a baking sheet to freeze them individually, then transfer them to a freezer-safe container or bag. They’ll stay good for up to 3 months. Just be sure to label them so you remember what you’ve got!
- Reheating: When you’re ready to enjoy a cookie (or two!), there’s no need to thaw them. Just pop them in the microwave for about 10-15 seconds to warm them up. This brings back that gooey cheesecake filling and soft cookie texture. Wow, it’s like they’re fresh out of the oven again!
So go ahead, make a batch, and don’t worry about leftovers—these cookies are meant to be enjoyed whenever the craving hits!
Nutritional Information Section
Just a little heads up: the nutritional values for these strawberry crunch cheesecake stuffed cookies can vary based on the specific ingredients and brands you use. So, while I’ve provided estimates below, keep in mind that your results might differ slightly!
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Enjoy these treats in moderation as part of a balanced diet, and remember, they’re made with love! Happy baking!
FAQ Section
Can I use low-fat cream cheese?
Absolutely! You can use low-fat cream cheese if you prefer, but keep in mind that the texture may be a bit less creamy and rich compared to using full-fat cream cheese. It’ll still be delicious!
How should I store the cookies?
Store your strawberry crunch cheesecake stuffed cookies in an airtight container at room temperature for about 5 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months!
Can I make the cookie dough ahead of time?
Yes! You can prepare the cookie dough ahead of time and chill it in the fridge for up to 2 days. Just make sure to let it sit at room temperature for a few minutes before scooping and baking, as it might be a bit firm.
What if I don’t have strawberry crunch cereal?
No worries! If you can’t find strawberry crunch cereal, you can substitute it with any other crunchy cereal or even crushed graham crackers. It’ll still add a nice texture and flavor!
How do I know when the cookies are done baking?
The cookies are ready when the edges are golden brown, but the centers should still look slightly soft. They’ll continue to firm up as they cool, so don’t worry if they seem a little underbaked when you first take them out!
Call to Action
I truly hope you enjoy making and devouring these delightful strawberry crunch cheesecake stuffed cookies as much as I do! If you give this recipe a try, I’d love to hear about your experience. Did you add any fun twists? How did they turn out? Please leave a comment below and share your thoughts! And if you’re feeling generous, give this recipe a rating—it really helps me out! Don’t forget to snap a pic and share it on social media. Tag me so I can see your delicious creations! Happy baking, friends!
Imprimer
Strawberry Crunch Cheesecake Stuffed Cookies: 7 Delicious Delights
- Temps Total: 35 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Delicious cookies filled with strawberry crunch cheesecake.
Ingrédients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup crushed strawberry crunch cereal
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs and vanilla extract. Mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Fold in crushed strawberry crunch cereal into the cream cheese mixture.
- Take a scoop of cookie dough, flatten it, and place a spoonful of the cheesecake mixture on top.
- Wrap the dough around the filling and roll into a ball.
- Place on a baking sheet and bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh strawberries for added flavor if desired.
- Adjust baking time based on your oven.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 180
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: strawberry crunch cheesecake stuffed cookies
