Description
These Easy Strawberry Cheesecake Cookies feature a luscious cheesecake center wrapped in a chewy cookie, making them perfect for any occasion, especially Valentine’s Day!
Ingredients
- Cream Cheese (5 oz)
- Granulated Sugar (3 tablespoons)
- Sour Cream (1 tablespoon)
- Vanilla Extract (⅛ teaspoon for filling, 1 teaspoon for dough)
- Strawberry Jam (0.55 cup)
- Unsalted Butter (1.1 cups)
- Light Brown Sugar (1.1 cups)
- Granulated Sugar (0.55 cup)
- Large Eggs (2)
- All-Purpose Flour (3⅔ cups)
- Graham Cracker Crumbs (1.1 cups)
- Cornstarch (2 tablespoons)
- Baking Powder (2 teaspoons)
- Baking Soda (¼ teaspoon)
- Salt (½ teaspoon)
- White Chocolate (3.3 oz, optional)
Instructions
- Mix the filling by combining cream cheese and sugar until smooth, then add sour cream and vanilla.
- Freeze tablespoon-sized portions of the filling on a lined tray for about 30 minutes.
- Prepare the dough by beating butter and sugars until fluffy, then incorporating eggs and vanilla.
- Whisk dry ingredients together in a separate bowl and gradually add to the wet mixture.
- Refrigerate the dough for 30 minutes before scooping.
- Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment paper.
- Scoop dough, create a well, add strawberry jam and frozen filling, seal the dough.
- Sprinkle with white chocolate if desired, then chill again for 10-15 minutes.
- Bake for 14-15 minutes until golden, then cool on the baking sheet.
Notes
Soften cream cheese before mixing for the best texture.
Chilling the dough is crucial for preventing spreading during baking.
These cookies can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg