My Favorite Stuffed Strawberry Shortcake Cookies
Hey there, Jason Griffith here! We all have those classic desserts we can’t get enough of, and strawberry shortcake is definitely one of them. But what if you could take all those amazing flavors—the sweet strawberries, the creamy richness, the buttery cake—and pack them into a perfect, handheld cookie? That’s exactly what we’re doing today with my recipe for Stuffed Strawberry Shortcake Indulgence Cookies. These cookies are pure magic. They’re soft, chewy, and loaded with white chocolate and strawberries, and they have a surprise in the middle: a decadent cream cheese filling that will make you swoon.
Why I Love This Recipe
This recipe is a dessert lover’s dream. It’s a perfect fusion of two classic treats: a soft, chewy cookie and a rich, creamy strawberry shortcake. The cream cheese filling is what truly sets these cookies apart. It stays wonderfully soft and gooey, creating a luxurious center that perfectly complements the sweet, fruity cookie. The combination of the white chocolate chips and freeze-dried strawberries (or fresh!) gives you that classic strawberry shortcake flavor in a new and exciting way. They’re a little more work than a standard cookie, but the payoff is absolutely worth it. Every bite is an indulgence. For another fun and creative cookie recipe, you should check out my recipe for hot chocolate cookie cups.
Ingredients
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed freeze-dried strawberries (or fresh strawberries, diced)
For the cream cheese filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed for consistency)
Swaps and Notes
- Butter and Sugars: Make sure your butter is properly softened. It should be pliable but not melted. The combination of granulated and brown sugar gives the cookies a great balance of crispiness and chewiness.
- Strawberries: Freeze-dried strawberries are a fantastic choice as they provide a concentrated strawberry flavor without adding extra moisture that can affect the cookie’s texture. If you’re using fresh, make sure they are very finely diced and patted dry.
- White Chocolate: You can use white chocolate chips or a chopped white chocolate bar. If you’re not a fan of white chocolate, you could use milk or semi-sweet chips instead.
- Cream Cheese: Full-fat cream cheese is best for a rich, creamy filling. Make sure it’s softened to room temperature for a smooth, lump-free filling.
Step-by-Step Recipe Instructions
- Prepare the cream cheese filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk if needed to achieve a spreadable consistency. Place this in the refrigerator to firm up while you make the dough.
- Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and crushed freeze-dried strawberries.
- Assemble the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of cookie dough and flatten it in your palm. Place about 1 tablespoon of the chilled cream cheese filling in the center, then fold the dough around it to enclose the filling. Roll it into a ball. Place the stuffed cookie ball on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake the cookies: Bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will set as they cool.
- Serve: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious stuffed strawberry shortcake cookies as a sweet treat for any occasion!
Tips for Success
- Chill the Filling: Chilling the cream cheese filling is a crucial step. It makes it easier to handle and ensures it stays put inside the cookie dough while baking.
- Don’t Overmix the Dough: Overmixing will develop the gluten and result in a tough, dense cookie. Mix just until the flour streaks are gone.
- Be Generous with the Dough: Make sure you completely enclose the cream cheese filling with the cookie dough to prevent it from leaking out during baking.
- Underbake is Key: Just like with regular cookies, slightly underbaking these is the secret to a soft, gooey center. They will continue to cook and set as they cool on the hot baking sheet.
Serving Suggestions and Pairings
These cookies are fantastic on their own, but if you want to make them even more special, here are a few ideas:
- Drizzle them with a simple icing made from powdered sugar and a splash of milk.
- Serve them warm with a scoop of vanilla bean ice cream.
- Pair them with a cold glass of milk or a hot cup of tea.
Storage and Leftover Tips
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For a better texture, you can also store them in the refrigerator, which will keep the cream cheese filling firmer.
More Recipes You Will Love
If you’re looking for more delicious and creative cookie recipes, you have to try some of these other favorites:
- Chocolate Chip Cookie Dough Brownie Bombs: A mind-blowing fusion of two of my favorite desserts.
- Old School No-Bake Cookies: My go-to recipe for when you need a cookie fix without turning on the oven.
- Hot Chocolate Cookie Cups: A fun, wintery treat that’s perfect for sharing.
- Copycat Neiman Marcus Chocolate Chip Cookies: When only a classic, gourmet chocolate chip cookie will do.
Final Thoughts
These Stuffed Strawberry Shortcake Indulgence Cookies are a delicious and fun way to enjoy a classic dessert in a new form. They’re a little bit of work, but the incredible result is well worth it. Give them a try for your next special occasion, or just when you’re craving something extra special. As always, I love to hear from you, so leave a comment below with your thoughts and any fun twists you tried! Happy baking!
Stuffed Strawberry Shortcake Cookies: The Ultimate Dessert Mashup
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup crushed freeze-dried strawberries (or fresh strawberries, diced)
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract (for filling)
- 1 tablespoon milk (if needed for consistency)
- 1 tablespoon of cookie dough, flattened in your palm
- 1 tablespoon of the chilled cream cheese filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in 1 teaspoon of vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in the white chocolate chips and crushed freeze-dried strawberries.
- To make the filling, beat the softened cream cheese, 1 teaspoon vanilla extract, and milk in a bowl until smooth and creamy.
- Scoop about 1 tablespoon of cookie dough and flatten it in your palm.
- Place about 1 tablespoon of the cream cheese filling in the center and wrap the cookie dough around it, forming a ball.
- Place the stuffed cookies on the prepared baking sheet, spacing them a few inches apart.
- Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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