Copycat Insomnia Cookies x Hostess Strawberry Toastie Filled Classic Recipe (Worth the Hype?)
The strawberry filling in this collab cookie is what makes it shine! Unlike artificial strawberry flavor, this tastes closer to real strawberry jam with just the right amount of sweetness. The cookie stays soft and warm (if you order delivery), with the filled center adding moisture and fruity brightness. It's like a hand-held strawberry toaster pastry but way better. 🍓🍪
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese 2 oz
- light brown sugar 3 4 cup
- granulated sugar 1 4 cup
- large egg 1 pieces
- egg yolk 1 pieces
- pure vanilla extract 1 tsp
- all-purpose flour 1.75 cups
- bread flour 0.5 cups
- cornstarch 2 tsp
- baking powder 0.5 tsp
- baking soda 0.5 tsp
Seasonings/Sauce
- salt 0.5 tsp
- strawberry preserves (high-quality) 0.66 cup
- powdered sugar 0.33 cup
- milk 1.5 tbsp
Nutrition summary
Carbohydrates
64 g
53%
Protein
6 g
5%
Fat
22 g
42%
Cooking steps
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1
Soften 1 stick butter and 2 oz cream cheese until room temperature but not melted. Beat together with both sugars (3/4 cup light brown sugar and 1/4 cup granulated sugar) until light and creamy, about 2–3 minutes.
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2
Add in 1 large egg, 1 egg yolk, and 1 tsp vanilla extract. Mix until fully incorporated, scraping down the bowl. This creamy fat base gives Crumbl-style softness.
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3
In a separate bowl, whisk all-purpose flour, bread flour, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to wet and mix on low until just combined—do not overmix to ensure a tender crumb.
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4
Divide dough into 8 equal pieces (about 90g each). Flatten each piece, spoon 1 generous tbsp strawberry preserves into the center, then fold dough up and around the filling, pinching to fully seal. Shape into thick rounds (about 4 inches); freeze for 30 minutes to prevent spreading.
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5
Preheat oven to 375°F (190°C). Bake chilled cookies on parchment-lined tray for 12–14 minutes, until edges are set but centers are slightly pale—this underbake mimics Insomnia gooeyness. Cool 10 minutes on tray.
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6
Whisk powdered sugar and milk to make a thick icing. Drizzle generously over cooled cookies. Enjoy warm for the full toasty-filling effect. (Copycat tip: Freezing dough and sealing well prevents strawberry leaks and keeps the interior molten.)
Personalized Q&A
Q. Does this recipe actually taste like the Insomnia Cookies x Hostess Strawberry Toastie Filled Classic?
Yes! The use of a tender cream-cheese enriched base, thick bread flour blend, and generous center of real strawberry preserves, plus a homemade glaze, mimics the real Insomnia collab. Chilling and underbaking ensure that gooey, warm-delivery texture every time.
Q. Why did my cookies spread too thin in the oven?
This usually happens if the dough isn't chilled long enough, or if the butter is too melted. For thick Insomnia-style cookies, freeze the shaped dough balls (filled with strawberry) a full 30 minutes before baking, as described in Step 4.
Q. Can I substitute all-purpose flour for bread flour?
You can use only all-purpose flour in a pinch, but bread flour adds extra chew and structure—key for holding the molten strawberry center without flattening. For closest results, try to blend as directed.
Q. How many calories and nutrients are in each cookie?
Each cookie contains about 480 kcal, with 64g carbs (53%), 6g protein (5%), and 22g fat (42%). These are Crumbl-sized and decadent, so enjoy as a special treat!
Q. How do I store or freeze these cookies?
Store baked cookies in an airtight container at room temp for 2–3 days. You can freeze unbaked filled dough balls for up to 2 months—bake straight from frozen, just add 2 extra minutes to the bake time.
