Description
Soft and chewy cookies with jammy strawberries and a creamy cheesecake filling.
Ingredients
6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla bean paste
12 oz fresh strawberries, hulled and finely diced
1/4 cup granulated white sugar
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated white sugar
1 cup unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla bean paste
1/4 cup granulated white sugar, for rolling
Instructions
1. Line a small cookie sheet with parchment paper.
2. Mix cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy. Scoop into 18 portions, flatten into discs, and freeze.
3. Cook strawberries and 1/4 cup sugar in a pot over medium heat for 45 minutes, stirring often. Chill.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
5. Whisk flour, baking powder, baking soda, and salt in a bowl.
6. Cream butter and 1 cup sugar until fluffy. Add egg and 2 tsp vanilla, mixing well.
7. Gradually add dry ingredients to form dough. Fold in jam.
8. Scoop dough, place a frozen cheesecake disc inside, and shape into discs. Roll in sugar.
9. Bake for 11-12 minutes. Cool on a rack.
Notes
Freeze cheesecake filling for easy handling.
Stir jam often to prevent sticking.
- Prep Time: 120
- Cook Time: 11
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg