Description
Decadent cheesecake cookies filled with creamy strawberry jam and cream cheese, enhanced with a touch of white chocolate. These delightful cookies feature a soft, buttery dough combined with graham cracker crumbs and are perfect for an elegant dessert or a special treat.
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
Filling and Topping
- ½ cup strawberry jam (or strawberry sauce)
- 3 oz white chocolate bar (optional), finely chopped
Instructions
- Prepare filling: In a medium bowl, combine the softened cream cheese and granulated sugar. Stir the mixture thoroughly until it becomes smooth and creamy. Add the sour cream and vanilla extract, mixing well until fully incorporated. Using a teaspoon, drop 2-teaspoon portions of the mixture onto a wax paper-lined baking sheet. Place the sheet in the freezer to firm up while you prepare the dough.
- Prepare cookie dough: In a large mixing bowl, use an electric mixer to cream together softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time along with vanilla extract, mixing to combine evenly. In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on medium-low speed, ensuring the dough is evenly mixed. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
- Assemble cookies: Preheat oven to 375°F (190°C). If using, finely chop the white chocolate and set aside. Remove chilled dough from refrigerator. Scoop 2-tablespoon portions of dough and roll into balls. Press your thumb into the center of each ball to create a crater. Spoon 1½ teaspoons of strawberry jam into the crater, then nestle a dollop of the frozen cream cheese filling into the jam. Cover this with another 2-tablespoon portion of dough, sealing and rolling gently to form a smooth ball. Lightly press white chocolate pieces into the surface of each cookie. Place the cookies on a wax paper-lined sheet and freeze for 10-15 minutes to firm before baking.
- Bake: Arrange the cookies on a parchment paper-lined baking sheet, spacing at least 2 inches apart. Bake in the preheated oven for 14-15 minutes until the edges turn golden. Allow the cookies to cool completely on the baking sheet before serving to allow flavors to meld and prevent breakage.
Notes
- Using room temperature eggs helps to achieve a lighter, smoother dough.
- Freezing the cream cheese filling and assembled cookies ensures the filling does not leak during baking.
- Graham cracker crumbs add a subtle flavor and texture to the cookies.
- Optional white chocolate can be omitted or replaced with other toppings like nuts for variation.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
