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Funfetti Stuffed Cheesecake Cookies are a joyful twist on classic cookies, featuring a soft, chewy dough bursting with colorful sprinkles and a creamy cheesecake filling. These vibrant cookies are perfect for birthdays, parties, or any occasion where you want to add a little extra fun to your dessert table.
Why These Cookies Are a Hit
These cookies bring together the best of both worlds: the excitement of funfetti and the indulgence of creamy cheesecake. Their soft, chewy texture pairs perfectly with the rich filling, creating a delightful treat that's easy to make and even easier to devour. Perfect for celebrations or everyday cravings, they'll be a hit with everyone!
Essential Ingredients For Success
- Cookie Base Components: - Unsalted butter: 1 cup (227g) at exactly 65°F (18°C) - Granulated sugar: 3/4 cup (150g) pure cane - Dark brown sugar: 3/4 cup (150g) packed - Large eggs: 2 (100g) at 65°F (18°C) - Pure vanilla extract: 1 teaspoon (5ml)
- Dry Ingredients: - All-purpose flour: 2¼ cups (270g) at 70°F (21°C) - Baking soda: 1 teaspoon (4g) fresh and active - Fine sea salt: 1/2 teaspoon (3g)
- Filling Components: - Cream cheese: 8 oz (227g) at 65°F (18°C) - Powdered sugar: 1/4 cup (30g) sifted - Vanilla extract: 1/2 teaspoon (2.5ml)
- Decorative Elements: - Rainbow sprinkles: 3/4 cup (120g) divided - Size: 1/8-inch length - Multiple colors, uniform distribution
Step By Step Instructions
- Environment Preparation
- Preheat oven to 350°F (175°C), verified with separate thermometer. Position racks in upper and lower thirds. Line baking sheets with parchment.
- Filling Development
- 1. Beat cream cheese until completely smooth (2 minutes) 2. Add powdered sugar gradually until incorporated 3. Mix in vanilla until uniform 4. Fold in 1/4 cup (40g) sprinkles 5. Chill at 40°F (4°C) for 30 minutes
- Cookie Dough Creation
- 1. Cream butter and sugars until light (3-4 minutes) 2. Add eggs individually, mixing 30 seconds each 3. Mix in vanilla until combined 4. Temperature should not exceed 70°F (21°C)
- Dry Integration
- 1. Whisk dry ingredients until uniform 2. Add to wet ingredients in three portions 3. Mix until just combined 4. Fold in 1/2 cup (80g) sprinkles Final dough temperature: 68-70°F (20-21°C)
- Assembly Protocol
- 1. Portion dough into 2-tablespoon (30g) balls 2. Create 1-inch depression in center 3. Fill with 1 teaspoon (5g) chilled filling 4. Wrap dough around filling completely 5. Final ball diameter: 1.5 inches
- Baking Specifications
- 1. Space cookies 2 inches apart 2. Bake 10-12 minutes until: - Edges set and light golden (Pantone 7508 C) - Centers slightly soft - Internal temperature 165°F (74°C) 3. Cool on pan 5 minutes 4. Transfer to rack until room temperature
Serving and Storage Tips
Storage specifications: - Room temperature: 3 days at 68-72°F (20-22°C) - Refrigerated: 5 days at 40°F (4°C) - Frozen dough balls: 3 months at 0°F (-18°C) Serve at 65-70°F (18-21°C) for optimal texture.
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Tips for Perfect Results
Critical control points: - Dough temperature: below 70°F (21°C) - Filling temperature: 40°F (4°C) when assembling - Cookie size: 1.5-inch diameter - Filling amount: exactly 1 teaspoon (5g) Monitor baking time closely for soft, chewy texture.
Frequently Asked Questions
- → Can I make these ahead?
Best fresh but keep up to 3 days in airtight container.
- → Why might centers look underbaked?
They continue cooking while cooling. Taking out early prevents overbaking.
- → Can I freeze these?
Not recommended due to cheesecake filling texture changes.
- → How do I prevent filling from leaking?
Seal edges completely when wrapping dough around filling.
- → Can I use different sprinkles?
Yes, any decorative sprinkles work. Match to your celebration theme.