Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies
Ingredients
For the Strawberry Jam
- 1 1/2 cups strawberries, diced
- 1/2 cup granulated sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 1 cup unsalted butter, 2 sticks, softened
- 1 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Assembly
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
To prepare the strawberry jam, combine the diced strawberries and 1/2 cup granulated sugar in a small saucepan. Stir well.
⏱️ 2 min
- 2
Cook the strawberry mixture over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and set aside to cool completely.
⏱️ 15 min
- 3
To prepare the cheesecake filling, in a medium mixing bowl, combine the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract. Beat with an electric hand mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 4
Line a baking sheet with parchment paper. Using a small cookie scoop (about 1 teaspoon size) or two spoons, scoop small portions of the cheesecake filling onto the prepared baking sheet. Lightly flatten each scoop with the back of a spoon to create small discs, about 1 inch in diameter.
⏱️ 10 min
- 5
Place the baking sheet with the cheesecake discs into the freezer for at least 30 minutes, or until firm.
⏱️ 30 min
- 6
To prepare the cookie dough, in a large mixing bowl, cream together the softened butter and 1 cup granulated sugar with an electric hand mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 7
Beat in the egg and 1 teaspoon vanilla extract until well combined.
⏱️ 2 min
- 8
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined and a dough forms. Do not overmix.
⏱️ 3 min
- 9
Add 1/4 cup of the cooled strawberry jam to the cookie dough. Gently fold and swirl the jam into the dough with a spatula to create a marbled effect. Reserve any remaining jam for another use.
⏱️ 3 min - 10
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 11
Place 1/2 cup granulated sugar in a shallow bowl for rolling. Remove the chilled cheesecake discs from the freezer.
⏱️ 1 min
- 12
Scoop about 2 tablespoons of cookie dough (using a medium cookie scoop) and flatten it in your palm. Place one chilled cheesecake disc in the center of the flattened dough. Carefully wrap the cookie dough around the cheesecake filling, sealing it completely to form a ball.
⏱️ 10 min
- 13
Roll the cookie dough ball in the bowl of granulated sugar, ensuring it's evenly coated. Place the sugar-coated cookie onto the prepared baking sheet, leaving about 2 inches between cookies.
⏱️ 5 min
- 14
Repeat the process with the remaining cookie dough and cheesecake filling.
⏱️ 5 min
- 15
Bake the cookies for 10-14 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake.
⏱️ 15 min•🌡️ 375
- 16
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cheesecake Cookies
For the Strawberry Jam
- 1 1/2 cups strawberries, diced
- 1/2 cup granulated sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 1 cup unsalted butter, 2 sticks, softened
- 1 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Assembly
- 1/2 cup granulated sugar, for rolling
Instructions
- 1
To prepare the strawberry jam, combine the diced strawberries and 1/2 cup granulated sugar in a small saucepan. Stir well.
⏱️ 2 min - 2
Cook the strawberry mixture over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and set aside to cool completely.
⏱️ 15 min - 3
To prepare the cheesecake filling, in a medium mixing bowl, combine the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract. Beat with an electric hand mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 4
Line a baking sheet with parchment paper. Using a small cookie scoop (about 1 teaspoon size) or two spoons, scoop small portions of the cheesecake filling onto the prepared baking sheet. Lightly flatten each scoop with the back of a spoon to create small discs, about 1 inch in diameter.
⏱️ 10 min - 5
Place the baking sheet with the cheesecake discs into the freezer for at least 30 minutes, or until firm.
⏱️ 30 min - 6
To prepare the cookie dough, in a large mixing bowl, cream together the softened butter and 1 cup granulated sugar with an electric hand mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 7
Beat in the egg and 1 teaspoon vanilla extract until well combined.
⏱️ 2 min - 8
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined and a dough forms. Do not overmix.
⏱️ 3 min - 9
Add 1/4 cup of the cooled strawberry jam to the cookie dough. Gently fold and swirl the jam into the dough with a spatula to create a marbled effect. Reserve any remaining jam for another use.
⏱️ 3 min - 10
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 11
Place 1/2 cup granulated sugar in a shallow bowl for rolling. Remove the chilled cheesecake discs from the freezer.
⏱️ 1 min - 12
Scoop about 2 tablespoons of cookie dough (using a medium cookie scoop) and flatten it in your palm. Place one chilled cheesecake disc in the center of the flattened dough. Carefully wrap the cookie dough around the cheesecake filling, sealing it completely to form a ball.
⏱️ 10 min - 13
Roll the cookie dough ball in the bowl of granulated sugar, ensuring it's evenly coated. Place the sugar-coated cookie onto the prepared baking sheet, leaving about 2 inches between cookies.
⏱️ 5 min - 14
Repeat the process with the remaining cookie dough and cheesecake filling.
⏱️ 5 min - 15
Bake the cookies for 10-14 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake.
⏱️ 15 min•🌡️ 375 - 16
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min