Cheesecake Stuffed Strawberry Cake Mix Cookies
Simple & sweet, these Cheesecake-Stuffed Strawberry Cake Mix Cookies have a tangy, creamy center that pairs perfectly with the fruity flavor of the strawberry cookies! Rolling them in powdered sugar before baking gives them an adorable crispy crinkle cookie exterior.
Servings: 20 servings
Ingredients
Filling
- 6 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Cookies
- 1 (15-ounce) pkg. 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
Instructions
- In a medium bowl, using a hand mixer, mix the cream cheese, powdered sugar, and vanilla extract on medium low until combined. Use two spoons to dollop small 2-3 teaspoon-sized mounds of the cream cheese mixture onto a baking sheet or plate lined with parchment paper. Freeze for 15 minutes.6 ounces cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Mix the cake mix, flour, eggs, and butter in a large bowl on medium low until just combined. Refrigerate for 5-10 minutes to make the dough easier to work with.1 (15-ounce) pkg. strawberry cake mix, 1/4 cup all-purpose flour, 2 large eggs, 1/2 cup salted butter
- Use a 2 tablespoon cookie scoop to portion the dough. Make a crater in the center of each dough ball, then put one mound of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it so the filling doesn't leak out while baking. Roll dough ball in powdered sugar to generously coat.1/2 cup powdered sugar
- Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to brown on the bottom. Cool on baking sheet for 5 minutes, transfer to cooling rack. If not serving them all same day, store in a large plastic bag in the refrigerator, squeezing all air out before sealing.
Notes
- Storage: Because the cream cheese is mixed with powdered sugar and baked, it technically is safe to leave them out on the counter for a few days in an airtight container, but we recommend storing them in the fridge for about 10 days just because we like these cookies best when chilled.
- Freezing: You can freeze the cookies for up to 3 months. Just thaw in the fridge or on the counter before serving.
- Filling variations: If you prefer to make these without the filling, you can just scoop, roll, and bake. Or try filling with Nutella or stuffing with a golden Oreo instead.
- You might have cream cheese filling leftover. It can be stored in a freezer-safe plastic Ziploc bag in the freezer for 3 months for making more cookies or stuffing into any other favorite cookie dough like chocolate chip or peanut butter.
- If your dough is too sticky to handle, try chilling it in the fridge for 30 minutes to firm up the melted butter in the dough before filling and shaping.
- Try other cake mix flavors like chocolate, red velvet, or funfetti!
Nutrition
Calories: 105kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Vitamin A: 280IU | Calcium: 13mg | Iron: 1mg
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