Description
Delight in these decadent Cheesecake Cookies filled with a luscious strawberry jam and creamy white chocolate. Soft and buttery cookie dough envelops a smooth cream cheese filling and a sweet strawberry center, all topped with chunks of white chocolate. Perfectly baked to golden edges, these cookies offer a rich, melt-in-your-mouth treat ideal for dessert or special occasions.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- â…› 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 â…“ cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Fillings and Toppings
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional, finely chopped)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until fully incorporated. Spoon the mixture in 2-teaspoon portions onto a wax paper-lined small baking sheet. Place in the freezer to firm up while preparing the dough.
- Make Cookie Dough: In a large bowl, use an electric mixer to cream together softened butter, light brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing 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, mixing on medium-low speed and scraping the bowl sides for even incorporation. Cover the dough and chill in the refrigerator for 30 minutes.
- Assemble Cookies: Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and scoop 2-tablespoon portions, rolling each into a ball. Using your thumb, create a large crater in the center. Spoon 1½ teaspoons of strawberry jam into the crater, then nestle a frozen dollop of cream cheese filling into the jam. Cover the filling with another 2-tablespoon portion of dough, sealing and rolling gently between palms into a smooth ball. Press finely chopped white chocolate pieces onto the surface if using. Place assembled cookies on wax paper-lined plate and freeze for 10-15 minutes before baking. Repeat until all dough is used.
- Bake Cookies: Line a baking sheet with parchment paper and arrange cookies at least 2 inches apart. Bake on the middle rack of the preheated oven at 375°F (190°C) for 14-15 minutes, or until edges are golden. Allow cookies to cool completely on the baking sheet before serving to ensure proper setting and enhance flavor melding.
Notes
- Use room temperature eggs to ensure even mixing and better dough texture.
- Freezing the cream cheese filling helps maintain the shape and create a distinct filling inside the cookies.
- If white chocolate is not preferred, it can be omitted for a simpler version.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a gluten-free option, substitute the all-purpose flour and graham cracker crumbs with gluten-free versions.
