Description
Delicious cookies filled with a creamy cheesecake center and bursting with fresh strawberry flavor.
Ingredients
Scale
- 6 oz cold cream cheese
- 3 tbsp granulated sugar (for cheesecake filling)
- 0.5 tsp vanilla extract (for cheesecake filling)
- 12 oz fresh strawberries, hulled and finely diced
- 0.25 cup granulated sugar (for strawberry jam)
- 2.75 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup granulated sugar (for cookie dough)
- 1 cup very softened unsalted butter
- 1 large egg, room temperature
- 2 tsp vanilla extract (for cookie dough)
- 0.25 cup granulated sugar (for rolling dough)
Instructions
- Make the Cheesecake Filling: In a mixing bowl, beat the cold cream cheese with 3 tablespoons of granulated sugar and 0.5 teaspoon of vanilla extract until smooth. Scoop into 18 discs and freeze for 30 minutes.
- Prepare the Strawberry Jam: In a medium saucepan, combine strawberries and 0.25 cup sugar. Cook for about 45 minutes until thickened. Chill completely.
- Making the Cookie Dough: Cream together butter and 1 cup of sugar until fluffy. Beat in egg and 2 teaspoons vanilla until pale.
- Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Mix Everything Together: Gradually add dry mixture to wet ingredients, mixing until just combined.
- Swirl in the Jam: Layer portions of dough with chilled strawberry jam.
- Form the Cookies: Scoop dough, flatten, place a cheesecake disc, wrap dough around it, roll in sugar, and flatten slightly.
- Bake: Preheat oven to 350°F (175°C). Bake for 11-12 minutes until edges are golden. Cool for 10 minutes.
Notes
Make-ahead tips: Prepare the cheesecake filling in advance and freeze it. The strawberry jam can be made up to a week ahead.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg