Description
Delight in these Cheesecake Cookies with Strawberry Jam and White Chocolate, featuring a creamy cheesecake filling encased in soft, buttery cookie dough with a jammy strawberry center and a hint of white chocolate. Perfectly baked for a golden edge and chewy center, these cookies make a decadent treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 3 ⅓ cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Additional Ingredients
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar, finely chopped (optional)
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine softened cream cheese and granulated sugar, stirring until smooth and creamy. Add sour cream and vanilla extract, mixing thoroughly until fully incorporated. Drop the cream cheese mixture in 2-teaspoon portions onto a wax paper-lined small baking sheet and freeze to firm while preparing cookie dough.
- Prepare cookie dough: In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add eggs and vanilla extract, beating well until combined. In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture using medium-low speed, ensuring even mixing by scraping the bowl. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Assembly: Preheat oven to 375°F (190°C). If using, finely chop white chocolate and set aside. Remove chilled dough and scoop 2-tablespoon portions, rolling into balls. Create a large crater with your thumb in each ball. Spoon 1½ teaspoons of strawberry jam into the crater, then add a frozen cream cheese filling dollop into the jam. Cover the filling with another 2-tablespoon dough portion, seal carefully, and roll into a smooth ball. Lightly press chopped white chocolate on the surface of each cookie ball. Place the cookies on wax paper-lined plate or sheet and freeze 10-15 minutes before baking. Repeat with remaining ingredients.
- Baking: Arrange the chilled cookies on a parchment paper-lined baking sheet spaced 2 inches apart. Bake on center rack in the preheated oven at 375°F (190°C) for 14-15 minutes, or until edges turn golden. Let cookies cool completely on the baking sheet before serving to avoid breaking and allow flavors to meld.
Notes
- Ensure cream cheese and eggs are at room temperature for better texture and easier mixing.
- Freezing the cream cheese filling and assembled cookies helps maintain shape during baking.
- Chilling dough is essential to prevent spreading and achieve the perfect cookie consistency.
- If white chocolate is not preferred, it can be omitted without affecting the overall flavor.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
