Description
These Cheesecake Cookies combine soft cream cheese filling with a sweet strawberry jam center, all enveloped in a buttery graham cracker-infused cookie dough and topped with white chocolate pieces. Perfectly baked to offer a tender, flavorful treat with a delightful melt-in-your-mouth texture.
Ingredients
Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
Strawberry Center
- ½ cup strawberry jam (or strawberry sauce)
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 ⅓ cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Optional Topping
- 3 oz white chocolate bar
Instructions
- Prepare filling: In a medium mixing bowl, blend the softened cream cheese and granulated sugar until smooth and creamy. Mix in the sour cream and vanilla extract until the mixture is thoroughly combined. Spoon 2-teaspoon-sized dollops of the cream cheese mixture onto a small baking sheet lined with wax paper. Place this sheet in the freezer while you prepare the cookie dough.
- Prepare cookie dough: In a large bowl, cream together the softened butter and both sugars using an electric mixer until light and fluffy. Add eggs and vanilla extract, mixing thoroughly. In a separate bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture using the mixer on medium-low speed. Scrape the bowl’s sides occasionally to ensure even mixing. Cover and chill the dough in the refrigerator for 30 minutes.
- Assembly: Preheat your oven to 375°F (190°C) and finely chop the white chocolate if using. Remove the dough from the fridge, scoop 2 tablespoons and roll into a ball. Create a large crater in the center with your thumb, fill it with 1 ½ teaspoons of strawberry jam, then nestle a portion of frozen cream cheese filling inside. Cover with another 2-tablespoon dough portion and roll into a smooth ball. Press white chocolate pieces lightly onto the surface. Place the balls on a wax paper-lined plate or baking sheet and chill in the freezer for 10-15 minutes. Repeat until all dough is assembled.
- Baking: Arrange the chilled cookie balls on a parchment-lined baking sheet spaced 2 inches apart. Bake in the center rack of the preheated oven for 14-15 minutes. Allow the cookies to cool completely on the baking sheet before serving.
Notes
- Use room temperature eggs for better dough consistency.
- Chilling the dough and assembled cookies ensures the filling doesn’t melt during baking.
- White chocolate is optional but adds a lovely sweetness and texture contrast.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing the cream cheese dollops before assembling prevents spreading during baking.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American