Description
Delight in these luscious Strawberry Cheesecake Cookies, featuring a creamy cream cheese filling and a burst of sweet strawberry jam nestled inside a buttery, graham cracker-infused cookie dough. These soft-baked cookies combine the flavors of classic cheesecake and strawberry topping in a perfect handheld treat, ideal for dessert lovers seeking a unique and indulgent cookie experience.
Ingredients
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
Cookie Dough
- ½ cup strawberry jam (or strawberry sauce)
- 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
Optional Topping
- 3 oz white chocolate bar (finely chopped)
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine softened cream cheese and 2 ½ tablespoons granulated sugar. Stir until smooth and creamy. Then add 1 tablespoon sour cream and ⅛ teaspoon vanilla extract, stirring thoroughly to combine. Line a small baking sheet with wax paper and dollop the cream cheese mixture in 2-teaspoon-sized portions onto the sheet. Place in the freezer to set while you prepare the dough.
- Prepare cookie dough: In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup light brown sugar (firmly packed), and ½ cup granulated sugar using an electric mixer until light and fluffy. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well until combined. In a separate bowl, whisk together 3 ⅓ cups all-purpose flour, 1 cup graham cracker crumbs, 2 tablespoons cornstarch, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture on medium-low speed, scraping sides and bottom to blend thoroughly. Cover and chill in the refrigerator for 30 minutes.
- Preheat and prepare assembly: Preheat oven to 375°F (190°C). If using, finely chop 3 oz white chocolate and set aside. Remove chilled dough from the refrigerator.
- Form cookies: Scoop 2-tablespoon-sized portions of dough and roll each into a ball. Use your thumb to make a large crater in the center. Spoon 1 ½ teaspoons of strawberry jam into the crater, then nestle a frozen portion of the cream cheese filling on top of the jam. Scoop another 2-tablespoon portion of dough and use it to cover the cheesecake filling, rolling carefully between palms to form a smooth, fully enclosed ball. Lightly press white chocolate pieces onto the surface if desired.
- Chill before baking: Place formed cookie balls on a wax paper-lined baking sheet or large plate and chill in the freezer for 10-15 minutes before baking. Repeat assembly for remaining dough and fillings.
- Bake the cookies: Place chilled cookies on a parchment-lined baking sheet spaced at least 2 inches apart. Bake in the center rack of the preheated oven at 375°F (190°C) for 14-15 minutes until edges are set and tops are lightly golden.
- Cool: Remove from oven and allow cookies to cool completely on the baking sheet before serving or storing.
Notes
- For best results, room temperature eggs help ensure even mixing and tender cookies.
- Chilling the dough and assembled cookies helps maintain their shape and prevents spreading during baking.
- Use high-quality strawberry jam or sauce to maximize flavor.
- White chocolate topping is optional but adds a lovely sweetness and texture contrast.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
