Step-by-step instructions
Make the cheesecake filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla until the mixture is smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for about 30 minutes.
Prepare the cookie dough: In another bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Then, mix in the egg and vanilla extract. Gradually add the dry ingredients and stir until everything is combined.
Assemble the cookies: Take a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake portion in the center. Add a small spoonful of strawberry jam on top. Cover the filling with another piece of flattened cookie dough and seal the edges well.
Chill the cookies: Arrange the stuffed cookies on a baking sheet and refrigerate them for about 20 minutes. This step helps maintain the shape during baking.
Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until they turn golden brown around the edges. Allow them to cool a bit before serving to let the filling set perfectly.
Best ways to enjoy it
These cookies are delightful on their own, but if you want to elevate your dessert game, consider serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For an elegant touch, dust with powdered sugar or serve alongside fresh strawberries. A cup of coffee or tea also pairs wonderfully with these sweet treats.
How to store
To keep your leftover cookies as fresh as possible, store them in an airtight container at room temperature for up to 3-4 days. You can also freeze the stuffed cookies—just make sure they’re covered well in plastic wrap or placed in a freezer-safe bag. When you’re ready to enjoy them again, simply thaw at room temperature or reheat in the oven.
Helpful cooking tips
For the best results, make sure your butter and cream cheese are softened adequately—this makes mixing easier and results in a smoother filling. If you’re short on time, you can also make the cheesecake filling a day in advance and store it in the fridge. Lastly, patience is key: allowing the cookies to cool before serving helps ensure that the filling has set perfectly.
Creative twists
Want to switch things up? Try different fruit preserves like raspberry or blueberry for the filling. If you’re feeling adventurous, add white chocolate chips to the cookie dough for an extra layer of indulgence. For a seasonal twist, incorporate spices like cinnamon or nutmeg into the dough for a cozy flavor profile.
Common questions
How long do the cookies take to prepare?
From start to finish, including chilling time, expect about 1.5 hours.
Can I use low-fat cream cheese?
Yes, you can! Just keep in mind that the texture might be slightly different.
How long can I store these cookies?
They’re best eaten within 3-4 days at room temperature, or you can freeze them for up to 3 months.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and keep it in the refrigerator for up to 24 hours or freeze it for longer storage. Just make sure to thaw it before using.
