Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract (for filling)
- ½ cup strawberry jam or preserves (seedless preferred)
- Optional: ½ cup chopped fresh strawberries or freeze-dried strawberry pieces
Instructions
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons onto parchment-lined plate and freeze for 20–30 minutes.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until combined.
- Scoop about 2 tbsp dough and flatten. Place frozen cheesecake ball in center, fold dough around and seal.
- Add a small dollop of strawberry jam (½ tsp) on top and swirl with toothpick. Optionally press in chopped strawberries or freeze-dried pieces.
- Preheat oven to 350°F (175°C). Place cookies on parchment-lined sheet, spaced 2 inches apart.
- Bake for 12–14 minutes or until edges are set and centers are slightly soft. Cool on pan 5 minutes before transferring to wire rack.
Notes
You can prep the dough and filling a day ahead. Use seedless jam for smooth swirls, and don’t skip freezing the cheesecake centers for best results.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cookies, strawberry, cheesecake, dessert, cream cheese, jam