Description
Delight in these Strawberry Cheesecake Cookies, featuring a creamy frozen cheesecake center wrapped in luscious cookie dough pockets dotted with sweet homemade strawberry jam. This luscious dessert combines the classic flavors of cheesecake and strawberry jam baked into soft, flavorful cookies perfect for any occasion.
Ingredients
Units
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, granulated sugar, and vanilla extract using an electric mixer on medium-high speed until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into eighteen 2-teaspoon portions on the baking sheet and slightly flatten each with the back of a spoon to form thick discs. Freeze until completely frozen.
- Make the Strawberry Jam: Combine the finely diced strawberries and granulated sugar in a medium pot over medium heat. Cook for about 45 minutes, mashing halfway through with a wooden spoon and stirring continuously near the end to prevent sticking. The jam should thicken and reduce to a heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator while preparing the dough.
- Prepare the Cookie Dough: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream together the softened butter and granulated sugar with an electric hand mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes. Gradually add the dry ingredients and mix on low speed just until combined.
- Incorporate the Strawberry Jam: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl. Spoon one-quarter of the strawberry jam onto that dough layer, then add another quarter of the dough on top, followed by another quarter of jam. Repeat layering once more to disperse the jam evenly. Use a rubber spatula to cut the dough mixture into quarters and gently fold each section just until the jam is swirled and pockets remain visible. Avoid fully mixing in the jam.
- Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion the dough into eighteen balls. Slightly flatten each portion and place a frozen cheesecake disc in the center. Carefully enclose the cheesecake filling with the cookie dough, ensuring it is completely covered. Shape each into a slightly flattened disc rather than a ball for optimal baking.
- Roll and Bake: Roll each cookie dough ball in the reserved 1/4 cup granulated sugar and place on the prepared baking sheets. Keep the cheesecake discs frozen until ready to assemble each batch. Bake six cookies at a time for 11-12 minutes at 350℉ (175℃). Immediately after baking, use a large circular cookie cutter to gently define perfect round cookie shapes.
- Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these decadent strawberry cheesecake cookies.
Notes
- Keep the cheesecake filling discs frozen until ready to assemble each batch to prevent melting during dough handling.
- Do not fully incorporate the strawberry jam into the dough; leaving pockets of jam provides a lovely burst of flavor in the cookies.
- Rolling the cookie dough balls in sugar before baking adds a pleasant sweetness and a slightly crackly texture to the cookie exterior.
- Slightly flattening the cookies before baking helps them maintain a nice shape and promotes even baking.
- Baking just six cookies at a time allows enough space for shaping and prevents overcrowding.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
