Description
These Strawberry Cheesecake Cookies combine the classic buttery, graham cracker-infused cookie dough with a creamy cheesecake filling and a burst of sweet strawberry jam. Lightly baked to perfection and optionally topped with white chocolate, they offer a delightful balance of textures and flavors for a perfect indulgent treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 1/3 cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 tbsp cornstarch
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Cheesecake Filling
- 4 oz cream cheese (softened, block style recommended)
- 2½ tbsp granulated sugar
- 1 tbsp sour cream
- â…› tsp vanilla extract
- ½ cup strawberry jam
Optional Topping
- 3 oz white chocolate (finely chopped)
Instructions
- Prepare the Oven and Trays: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using a mixer until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until a thick dough forms.
- Prepare the Cheesecake Filling: In a small bowl, blend the softened cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy. For easier handling, chilling or briefly freezing the filling is recommended.
- Assemble the Cookies: Scoop about one tablespoon of cookie dough and flatten it slightly in your hand. Place one teaspoon of cheesecake filling in the center, followed by one teaspoon of strawberry jam. Fold the dough over the filling, ensuring it is completely sealed, and roll gently to form a ball.
- Add White Chocolate (Optional): If using, gently press finely chopped white chocolate onto the top of each cookie to add a rich, sweet finish.
- Bake the Cookies: Arrange the assembled cookies on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. The centers may appear slightly soft but will firm as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Pro Tips: For best results, use block-style cream cheese rather than spreadable varieties. Freeze the cheesecake filling briefly if needed to make assembling easier. Avoid overmixing the dough to prevent tough cookies. Chilling the dough for 30 minutes prior to baking yields thicker, bakery-style cookies. Using homemade strawberry sauce instead of jam intensifies flavor.
Notes
- Use block-style cream cheese (not spreadable) for best filling texture.
- Freeze the cheesecake filling briefly to make assembly easier and less messy.
- Do not overmix cookie dough to avoid tough, dense cookies.
- Chill cookie dough for 30 minutes before baking for thicker cookies with better texture.
- Homemade strawberry jam or sauce can enhance the flavor compared to store-bought varieties.
