Description
These Strawberry Crunch Stuffed Cookies are a delightful treat featuring a buttery cookie dough filled with a creamy strawberry-flavored cream cheese filling, rolled in a crunchy coating of crushed Golden Oreos and freeze-dried strawberries. Perfectly baked until golden and soft, these cookies combine sweet, tangy, and crunchy textures for an irresistible dessert experience.
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. Gently fold in the finely crushed freeze-dried strawberries. Cover and refrigerate for at least 30 minutes.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in 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.
- 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 Oreo and strawberry mixture and stir until everything is evenly coated.
- Assemble and Bake the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the 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.
- Add Filling: Take about 1 tablespoon of the chilled strawberry crunch filling and place it in the center of the flattened cookie dough.
- Seal the Cookies: Gently wrap the cookie dough around the filling, making sure to completely seal it.
- Coat the Dough: Roll the stuffed cookie dough ball in the strawberry crunch coating, pressing gently to ensure the coating adheres.
- Place on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter for the filling are softened to achieve a smooth, creamy texture.
- Chilling both the filling and dough helps maintain shape and improves flavor development.
- Use a large cookie scoop or measuring spoon for consistent cookie sizes.
- Press the coating gently to help it stick but avoid crushing the coating texture.
- Allow cookies to cool fully on a wire rack to set the filling and coating properly.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
