Description
Delight in these Strawberry Crunch Stuffed Cookies, featuring a creamy strawberry cream cheese filling encased in soft, buttery cookie dough and coated with a crunchy blend of Golden Oreos and freeze-dried strawberries. This recipe provides a perfect balance of texture and flavor, delivering an irresistible treat that’s ideal for bake sales, parties, or any sweet craving.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Crunch Filling
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries, finely crushed
Strawberry Crunch Coating
- 1 cup Golden Oreos, finely crushed
- 1/2 cup freeze-dried strawberries, finely crushed
- 1/4 cup melted butter
Instructions
- Prepare the Strawberry Crunch Filling: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract, then gently fold in the finely crushed freeze-dried strawberries. Cover and refrigerate the filling for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy. Beat in eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Cover and refrigerate the dough for at least 30 minutes to chill.
- Prepare the Strawberry Crunch Coating: In a medium bowl, combine the finely crushed Golden Oreos and freeze-dried strawberries. Drizzle the melted butter over the mixture and stir until the coating ingredients are evenly coated and cohesive.
- Assemble and Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled cookie dough and strawberry crunch filling from the refrigerator.
- Scoop and Flatten Dough: Using a large cookie scoop (about 3 tablespoons), scoop out a portion of cookie dough. Flatten it slightly in your hand to prepare for filling.
- Add Filling: Place about 1 tablespoon of the chilled strawberry crunch filling in the center of the flattened cookie dough.
- Seal the Cookies: Gently wrap the cookie dough around the filling, ensuring the filling is completely enclosed and sealed.
- Coat with Crunch: Roll the stuffed dough ball in the strawberry crunch coating mixture, pressing gently to ensure the coating adheres to the surface.
- Place on Baking Sheet: Arrange the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are well softened before beginning to achieve a smooth filling.
- Refrigerating both dough and filling helps with easier assembly and better final texture.
- Freeze-dried strawberries can be crushed by placing them in a sealed plastic bag and using a rolling pin or food processor.
- For an extra touch, you can drizzle melted white chocolate on cooled cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
