Description
Delightful cookies combining creamy cheesecake and fruity strawberry jam, perfect for gatherings or a sweet indulgence.
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
- Prepare the Cheesecake Filling: In a bowl, mix the cold cream cheese, 3 tablespoons of sugar, and 0.5 teaspoons of vanilla extract until smooth. Scoop the mixture into 18 discs and freeze until solid.
- Make the Strawberry Jam: In a saucepan, cook the diced strawberries and 0.25 cup sugar over medium heat for about 45 minutes, smashing the strawberries halfway through, until the mixture thickens and reduces to about 1/3 cup. Allow it to chill completely.
- Cream the Butter and Sugar: In another bowl, cream together the softened unsalted butter and 1 cup of sugar until fluffy. Add in the room temperature egg and 2 teaspoons of vanilla extract and beat until pale and light.
- Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix this into the butter mixture until just combined.
- Layer Dough and Jam: Take a portion of the cookie dough and layer it with the cooled strawberry jam in quarters. Be careful not to overmix, preserving the jam swirls.
- Form the Cookies: Scoop the dough into 18 balls. Flatten each ball slightly, place a frozen cheesecake disc in the center, and wrap the dough around it completely. Roll each cookie ball in granulated sugar and flatten them slightly before placing on a baking sheet.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and bake the cookies for 11–12 minutes. Allow them to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to one week, or freeze them for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg