Description

Delight in these Strawberry Cheesecake Cookies featuring a luscious cream cheese and strawberry jam filling encased in soft, buttery cookie dough. Perfectly baked to golden edges with a crinkled finish, these cookies offer a delightful balance of sweet and tart with a creamy center that oozes when enjoyed warm.

Ingredients

Scale

Filling

4 oz Cream Cheese (115g), full-fat, softened
2 tbsp Powdered Sugar (15g)
1/4 cup Strawberry Jam (75g), high-quality preserves

Cookie Dough

1/2 cup Unsalted Butter (113g), melted and slightly cooled
3/4 cup Granulated Sugar (150g)
1/4 cup Light Brown Sugar (50g), packed
1 large Egg, room temperature
1 large Egg Yolk, room temperature
2 tsp Vanilla Extract (10ml)
1 3/4 cups All-Purpose Flour (220g), spooned and leveled
1 tbsp Cornstarch (8g)
1/2 tsp Baking Powder (2g)
1/4 tsp Baking Soda (1g)
1/2 tsp Kosher Salt (3g)
1/4 cup Granulated Sugar (50g), for rolling/dusting

Instructions

Prep Filling: Beat the softened cream cheese and powdered sugar together until completely smooth and creamy. Line a small plate with unbleached parchment paper. Drop 1-teaspoon dollops of the cream cheese mixture onto the parchment, then place a 1/2-teaspoon dollop of strawberry jam right next to each cream cheese drop for easy stuffing later.
Freeze Filling: Place the plate with the cream cheese and jam dollops into the freezer for at least 45 minutes to allow them to become rock solid, making stuffing the dough easier and cleaner.
Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled unsalted butter, 3/4 cup granulated sugar, and light brown sugar until the mixture is glossy and well combined. Then whisk in the whole egg, extra egg yolk, and vanilla extract until the batter is light in color and slightly thickened.
Add Dry Ingredients: Sprinkle the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt evenly over the wet ingredients. Gently fold the dry ingredients into the wet with a spatula just until no flour streaks remain, avoiding overmixing to keep the cookies tender.
Stuff Dough: Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place one frozen cream cheese and jam dollop in the center, then carefully fold the dough around the filling, sealing it tightly to prevent leaks. Roll each stuffed dough ball in the remaining 1/4 cup granulated sugar to coat evenly.
Bake Cookies: Preheat your oven to 350°F (175°C). Arrange the dough balls spaced apart on a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until the edges of the cookies turn a golden color and develop a crinkled texture.
Cool and Serve: Allow the cookies to rest on the baking sheet for about 10 minutes after baking to set and stabilize the filling. Serve warm to enjoy the deliciously oozing strawberry cheesecake center for the best experience.

Notes

Ensure the cream cheese and eggs are at room temperature before mixing for a smooth filling and even dough texture.
Freezing the filling dollops solid helps in stuffing the cookie dough without the filling melting or leaking prematurely.
Handle the dough gently when folding around the filling to prevent tearing and leakage.
Serve cookies warm for a gooey cheesecake center; they can be stored in an airtight container and gently reheated before serving.
If you prefer, you can substitute the strawberry jam with other fruit preserves like raspberry or blueberry for a different flavor twist.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cheesecake cookies, stuffed cookies, cream cheese cookies, baked cookies with jam filling, sweet dessert cookies