Ingredients
For the Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- 2 tbsp powdered sugar
- 2 tbsp strawberry jam or preserves
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips (optional)
Instructions
1. Prepare the Filling:
- In a small bowl, mix cream cheese, powdered sugar, and strawberry jam until smooth.
- Scoop small teaspoons of filling onto a parchment-lined tray and freeze for at least 30 minutes.
2. Make the Cookie Dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract and beat until combined.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until fully combined. Fold in white chocolate chips if using.
3. Assemble the Cookies:
- Scoop 2 tbsp of cookie dough and flatten it in your palm.
- Place a frozen cheesecake filling in the center and wrap the dough around it, sealing completely.
- Roll into a ball and place on a baking sheet. Repeat with remaining dough and filling. Chill dough balls for 20 minutes.
4. Bake:
- Preheat oven to 350°F (175°C).
- Bake chilled cookie dough for 12–14 minutes, or until edges are golden but centers are slightly soft.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Would you like a version with a glaze or crushed graham cracker topping?