Description
Delight in these Cheesecake Cookies with Strawberry Jam and White Chocolate, featuring a soft cream cheese filling layered with sweet strawberry jam and encased in a rich, buttery cookie dough. Finished with crunchy white chocolate chunks, these cookies combine creamy, fruity, and sweet textures for a perfect indulgent treat.
Ingredients
Scale
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
Additional Ingredients
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional, finely chopped)
Instructions
- Prepare Filling: In a medium mixing bowl, combine the softened cream cheese and 2 ½ tablespoons granulated sugar. Stir until smooth and creamy. Add sour cream and ⅛ teaspoon vanilla extract, stirring thoroughly until fully incorporated. Drop the filling mixture in 2-teaspoon portions onto a wax paper-lined small baking sheet and freeze to firm up while preparing the dough.
- Prepare Cookie Dough: Using an electric mixer, cream together 1 cup softened unsalted butter with 1 cup light brown sugar and ½ cup granulated sugar until light and fluffy. Add 2 room-temperature eggs and 1 teaspoon vanilla extract, mixing well. In a separate bowl, whisk 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 blend dry ingredients into the wet mixture on medium-low speed, scraping the bowl to mix evenly. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Assemble Cookies: Preheat oven to 375°F (190°C). Finely chop 3 oz white chocolate if using. Remove chilled dough and scoop 2-tablespoon portions, rolling each into a ball. Press a large crater in the center using your thumb. Spoon 1 ½ teaspoons strawberry jam into the crater. Remove a frozen cream cheese filling dollop and place into the jam. Cover with another 2-tablespoon dough portion, sealing and rolling to a smooth ball. Press chopped white chocolate into the surface. Place assembled cookies on a wax paper-lined sheet and freeze 10-15 minutes before baking. Repeat with remaining dough and fillings.
- Bake Cookies: Arrange frozen cookies on a parchment-lined baking sheet, spaced at least 2 inches apart. Bake on the center rack in the 375°F (190°C) oven for 14-15 minutes until edges are golden. Cool completely on the baking sheet to prevent breaking and to let flavors meld.
Notes
- Room temperature eggs ensure better mixing and dough texture.
- Freezing the cream cheese filling and assembled cookies helps the cookies retain shape and prevents leakage during baking.
- Graham cracker crumbs add a subtle crunch and complementary flavor to the dough.
- White chocolate is optional but adds a lovely sweetness and decorative touch on top of the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier handling, chill the dough longer if it’s too soft while assembling.
