Description
Delight in these decadent Cheesecake Cookies filled with luscious strawberry jam and creamy white chocolate. Soft, buttery cookie dough surrounds a tangy cream cheese and strawberry jam center, topped with melty white chocolate pieces for a perfect balance of flavors and textures. Ideal for dessert or an indulgent snack, these cookies combine classic cheesecake richness with the fun of handheld cookies.
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
Filling and Topping
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional), finely chopped
Instructions
- Prepare filling: In a medium mixing bowl, combine the softened cream cheese and 2 ½ tablespoons granulated sugar. Stir until smooth and creamy. Add the sour cream and ⅛ teaspoon vanilla extract, mixing thoroughly until fully incorporated. Using a teaspoon, drop 2-teaspoon portions of this mixture onto a wax paper lined small baking sheet. Freeze to firm up while preparing the cookie dough.
- Prepare cookie dough: In a large bowl, beat the softened butter with the light brown sugar and ½ cup granulated sugar using an electric mixer until the mixture is light and fluffy. Add eggs one at a time and the 1 teaspoon vanilla extract, mixing well after each addition. In another bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients on medium-low speed until just combined. Cover and chill the dough in the refrigerator for 30 minutes.
- Assembly: Preheat the oven to 375°F (190°C). Remove dough from the refrigerator. Scoop 2-tablespoon portions and roll into balls. Press your thumb firmly into the center creating a large crater. Spoon 1½ teaspoons strawberry jam into the crater. From the frozen cream cheese filling, remove a dollop and nestle it into the jam. Cover with another 2-tablespoon dough portion, sealing the edges completely, and roll gently to a smooth ball. Press finely chopped white chocolate pieces onto the surface of the dough ball. Place onto a wax paper-lined plate or sheet and freeze for 10-15 minutes to firm before baking. Repeat for remaining dough and filling.
- Baking: Place chilled cookies onto a parchment-lined baking sheet spaced at least 2 inches apart. Bake on the center rack of preheated oven at 375°F (190°C) for 14-15 minutes or until the edges begin to turn golden. Let cookies cool completely on the baking sheet before serving to allow structural setting and flavor melding.
Notes
- Use room temperature eggs for better dough consistency and fluffiness.
- Freezing both the cream cheese filling and the assembled cookies helps maintain the shape and prevents leakage during baking.
- If white chocolate is unavailable or undesired, omit it; the cookies will still be delicious.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- Graham cracker crumbs add a subtle texture and flavor resembling cheesecake crust; do not omit.
