Description
These Cheesecake Cookies with Strawberry Jam and White Chocolate are a delightful dessert combining soft, creamy cheesecake filling, sweet strawberry jam, and rich white chocolate chunks encased in a tender cookie dough. The cookies feature a unique layering technique with a luscious cream cheese and jam center, wrapped in a graham cracker-enhanced dough, baked to golden perfection.
Ingredients
Scale
Filling
- 4 oz cream cheese (softened)
- 2 ½ tablespoons granulated sugar
- 1 tablespoon sour cream
- ⅛ teaspoon vanilla extract
- 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
- 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, stirring until smooth and creamy. Add the sour cream and vanilla extract, stirring thoroughly until fully incorporated. Line a small baking sheet with wax paper and drop the cream cheese mixture in 2-teaspoon portions onto the sheet. Place the sheet in the freezer to firm up while preparing the cookie dough.
- Prepare cookie dough: In a large mixing bowl, use an electric mixer to cream together the softened butter and both sugars until the mixture is light and fluffy. Add eggs and vanilla extract, mixing well until combined. In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture using the mixer on medium-low speed, scraping the bowl sides and bottom to ensure even mixing. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Assembly: Preheat oven to 375°F (190°C). Finely chop the white chocolate if using and set aside. Remove the chilled dough and scoop 2-tablespoon portions. Roll each into a ball and press your thumb into the center to create a large crater. Spoon 1½ teaspoons of strawberry jam into the crater. Remove a dollop of the frozen cream cheese filling and nestle it carefully into the jam. Then scoop another 2-tablespoon portion of dough to cover the filling, sealing and rolling gently between your palms to form a smooth ball. Lightly press chopped white chocolate pieces into the surface of the dough ball. Place the assembled cookies on a plate or wax paper-lined sheet and freeze for 10-15 minutes to firm before baking. Repeat this process for remaining dough, jam, filling, and chocolate.
- Baking: After chilling, place the cookies on a parchment paper-lined baking sheet spaced at least 2 inches apart. Bake on the center rack of the preheated oven at 375°F (190°C) for 14-15 minutes or until edges are golden. Allow cookies to cool completely on the baking sheet before serving to prevent breaking and allow flavors to meld.
Notes
- Ensure cream cheese is fully softened for smooth filling consistency.
- Freezing the cream cheese dollops and assembled cookies before baking helps maintain cookie shape and prevents filling from leaking.
- Room temperature eggs mix more evenly into the batter for better texture.
- If white chocolate is unavailable, you can omit it or substitute with white chocolate chips.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
