Description
Delightfully soft and flavorful, these Cheesecake Stuffed Strawberry Cake Mix Cookies combine a moist strawberry cake cookie exterior with a creamy, tangy cheesecake center. Coated in powdered sugar, they offer a perfect balance of sweetness and texture, making them an irresistible treat for any occasion.
Ingredients
Cheesecake Filling
- 6 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Cookie Dough
- 1 (15-ounce) package strawberry cake mix
- 1/4 cup all-purpose flour (scooped & leveled, 35g)
- 1/2 cup salted butter, melted (1 stick)
- 2 large eggs
- 1/2 cup powdered sugar (for coating)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, use a hand mixer on medium-low speed to blend softened cream cheese, 1/2 cup powdered sugar, and vanilla extract until smooth and combined. Using two spoons, dollop 2-3 teaspoon-sized mounds of this mixture onto a parchment-lined baking sheet or plate. Freeze these mounds for 15 minutes to firm up.
- Preheat Oven: Set oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make Cookie Dough: In a large bowl, combine the strawberry cake mix, all-purpose flour, eggs, and melted butter. Mix on medium-low speed until just combined to avoid overmixing. Refrigerate the dough for 5-10 minutes to make it easier to handle.
- Assemble Cookies: Use a 2-tablespoon cookie scoop to portion dough into balls. Create a small crater in the center of each dough ball and place a frozen cheesecake filling mound inside. Carefully bring the dough edges around the filling and roll briefly in your hands to seal, preventing leakage during baking. Roll each sealed cookie ball generously in powdered sugar for a sweet coating.
- Bake Cookies: Place cookies 2 inches apart on the prepared baking sheets to allow spreading. Bake in the preheated oven for 9-11 minutes until the tops crackle and appear dry, and bottoms start to brown gently.
- Cool and Store: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store any leftovers in a large plastic bag in the refrigerator with air squeezed out to maintain freshness.
Notes
- Freezing the cheesecake filling ensures it stays intact inside the cookie while baking.
- Refrigerating the dough slightly makes it easier to handle and shape around the filling.
- Make sure to seal the dough around the filling well to prevent leakage during baking.
- Cookies should be spaced apart on the baking sheet to prevent sticking as they spread.
- Store cookies in a plastic bag in the refrigerator to keep them fresh for several days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
