Description
These decadent Cheesecake Cookies with Strawberry Jam and White Chocolate combine a buttery graham cracker and flour dough filled with a creamy, tangy cream cheese center and a sweet strawberry jam surprise. Topped with optional white chocolate pieces, these cookies are baked to golden perfection for a luscious treat perfect 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
Additional Ingredients
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional, finely chopped)
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine the softened cream cheese and granulated sugar, mixing until smooth and creamy. Blend in the sour cream and vanilla extract until fully incorporated. Spoon the filling in 2-teaspoon portions onto a wax paper-lined small baking sheet and place in the freezer to firm up while preparing the dough.
- Prepare cookie dough: In a large bowl, cream together softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy. Add eggs and vanilla extract, mixing until fully combined. In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients while mixing on medium-low speed, scraping the bowl sides and bottom as needed for even incorporation. Cover the dough and chill in the refrigerator for 30 minutes.
- Assemble cookies: Preheat oven to 375°F (190°C). Finely chop white chocolate if using. Remove dough from fridge and scoop 2-tablespoon portions, rolling each into a ball. Press your thumb into each ball to create a large crater. Fill the crater with 1½ teaspoons of strawberry jam, then top with a dollop of the frozen cream cheese filling. Cover this filling with another 2-tablespoon portion of dough, carefully sealing and rolling to form a smooth ball. Gently press chopped white chocolate pieces onto the surface of each cookie ball. Place assembled cookies on wax paper or plate and freeze for 10-15 minutes to firm before baking. Repeat until all dough and fillings are used.
- Bake: Arrange chilled cookies on a parchment paper-lined baking sheet at least 2 inches apart. Bake on the center rack in the preheated oven at 375°F (190°C) for 14-15 minutes, or until cookie edges turn golden brown. Allow cookies to cool completely on the baking sheet before serving to avoid breaking and to let flavors meld.
Notes
- Room temperature eggs help the dough to come together more smoothly.
- Using frozen cream cheese filling makes it easier to assemble the cookies without the filling melting or leaking.
- Be sure to chill the cookie dough before assembling to improve dough handling and final texture.
- Press the white chocolate gently onto the dough to ensure it adheres and melts slightly during baking.
- Allow cookies to fully cool on the baking sheet after baking to set the filling and avoid breaking.
