Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Strawberry Jam
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
Cookie Dough
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine cold cream cheese, sugar, and vanilla. Using an electric mixer on medium-high speed, beat the mixture until fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the baking sheet, slightly flatten each portion to form thick discs, then freeze until completely frozen.
- Make Strawberry Jam: In a medium pot over medium heat, combine diced strawberries and sugar. Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon and stirring continuously towards the end to prevent sticking. Cook until the jam reduces to a thick, heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
- Preheat Oven and Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla to the creamed butter and sugar mixture. Mix on medium speed until pale and very fluffy, about 1 to 2 minutes.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined, avoiding overmixing.
- Layer and Fold Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bottom of the bowl, spoon one-quarter of the chilled strawberry jam on top, then layer another quarter of dough over the jam. Repeat layering jam and dough two more times. Cut the dough into quarters with a rubber spatula and fold each just enough to create small pockets of jam without fully mixing it in.
- Shape Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough portions. Slightly flatten each portion, place one frozen cheesecake disc in the center, and encase it completely with dough. Shape each into a slightly flattened disc. Roll the dough discs in the reserved granulated sugar.
- Bake Cookies: Place cookies on the prepared baking sheets, baking 6 at a time for 11 to 12 minutes, until lightly golden around the edges. Immediately after baking, use a large circular cookie cutter to gently shape the cookies perfectly round.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Make sure the cream cheese is cold before mixing for the cheesecake filling to achieve the best texture.
- Freezing the cheesecake filling discs is essential to keep them intact while baking inside the cookie dough.
- Be patient when cooking the strawberry jam; it takes about 45 minutes to reduce properly.
- Do not overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Shaping the cookies immediately after baking gives a professional, uniform look.
- Prep Time: 45 minutes
- Cook Time: 1 hour 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American