Cheesecake Cookie Delight (Printable Version)
Fluffy cookies packed with juicy strawberries and creamy cheesecake filling. Great for anyone with a sweet tooth!
# Ingredients:
→ For Strawberry Jam
01 -
280 grams (10 oz) fresh strawberries, chopped into small pieces
02 -
42 grams (3 and 1/2 Tablespoons) light brown sugar
→ For Cheesecake Filling
03 -
170 grams (6 oz) cream cheese
04 -
38 grams (3 Tablespoons) white sugar
05 -
1/2 teaspoon pure vanilla extract
→ For Strawberry Cookies
06 -
113 grams (1/2 cup) unsalted butter, melted
07 -
150 grams (3/4 cup) granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
315 grams (2 and 1/2 cups) plain flour
11 -
1/2 teaspoon baking soda
12 -
1/2 teaspoon baking powder
13 -
1/2 teaspoon table salt
14 -
130 grams (3/4 cup) fresh strawberries, chopped finely
15 -
1/4 cup of strawberry jam
16 -
Extra granulated sugar to sprinkle on top
# Steps:
01 -
Clean and remove the green tops from strawberries. Dice them finely and throw them into a medium pot with light brown sugar. Mix everything together. Heat on medium-high, stirring now and then, until it thickens a lot and reduces to about 1/4 to 1/3 of a cup. Let it cool down. Place 1/4 cup of the jam in a bowl, cover it, and pop it in the fridge to chill.
02 -
Mix the sugar, cream cheese, and vanilla extract until smooth. Lay out a baking tray with parchment paper and scoop 12 small dollops of filling, roughly a Tablespoon each. Press each one down a little bit and freeze them for an hour or until they’re firm to the touch.
03 -
Set your oven to 175℃ (350℉) and line two cookie sheets with baking paper. Work in batches and bake only 6 cookies at a time since they're pretty big. In one bowl, whisk melted butter, sugar, and vanilla together. Crack in the egg and mix until smooth. In another bowl, mix flour, baking soda, baking powder, and salt. Combine this dry mix with the wet one, folding it in with a spatula. The dough will look thick and dry—don’t worry, that's normal! Fold in the chopped strawberries gently. Spread part of the dough against the bowl’s walls, layer jam onto the rest, and blend lightly to streak the dough. Keep the dough from turning fully pink while distributing the jam and berries evenly.
04 -
After chilling the dough for 30 minutes, scoop it out and gently press each portion down. Pop a frozen cheesecake disc in the center. Fold the dough around the filling so it’s completely covered. Roll it into a ball and place it on a prepared baking tray, with about 4 inches of space between each. If things get sticky, spray or wet your hands to make shaping easier. Press each ball down slightly and sprinkle a little extra sugar on top. Bake for 13 to 16 minutes, until the edges are barely golden. Let them cool on the baking sheet for about 10 minutes before moving them to a wire rack. Leftovers can sit out for a day or be stored in the fridge in a sealed container; remember, they’ve got cream cheese inside!
# Notes:
01 -
For longer freshness, keep your cookies in a sealed container in the fridge because of the cream cheese filling.