Ingredients:
For the Cookie Dough:
1 box (15.25 oz) strawberry cake mix
1/3 cup vegetable oil
2 large eggs
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Place small teaspoon-sized dollops of the mixture onto a plate and freeze for about 20–30 minutes. This helps keep the filling firm while shaping the cookies.
Make the Cookie Dough:
In a large mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. Stir until a thick dough forms.
Assemble the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen dollop of cheesecake filling in the center, then cover it with another tablespoon of dough, sealing the edges completely so the filling doesn’t leak during baking.
Bake the Cookies:
Arrange the stuffed cookies on your prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are slightly golden but the centers are still soft.
Cool and Serve:
Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these soft, chewy, strawberry-packed cookies with a creamy cheesecake surprise inside!
Nutritional Information:
Prep Time: 15 minutes | Chill Time: 20 minutes | Baking Time: 10 minutes | Total Time: 45 minutes Kcal: Approx. 180 kcal per cookie
Servings: About 12–14 cookies
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