Description

These Strawberry Cheesecake Cookies are soft-baked, golden, and stuffed with a luscious cream cheese and strawberry jam filling. They feature a chewy, buttery cookie exterior with slightly crinkled edges, dusted with granulated sugar, and reveal a deliciously creamy and fruity center when broken open. Perfect for dessert lovers looking for a decadent yet easy-to-make treat.

Ingredients

Scale

Filling

4 oz Cream Cheese (115g), full-fat, softened
2 tbsp Powdered Sugar (15g)
1/4 cup Strawberry Jam (75g), high-quality preserves

Cookie Dough

1/2 cup Unsalted Butter (113g), melted and slightly cooled
3/4 cup Granulated Sugar (150g)
1/4 cup Light Brown Sugar (50g), packed
1 large Egg, room temperature
1 large Egg Yolk, room temperature
2 tsp Vanilla Extract (10ml)
1 3/4 cups All-Purpose Flour (220g), spooned and leveled
1 tbsp Cornstarch (8g)
1/2 tsp Baking Powder (2g)
1/4 tsp Baking Soda (1g)
1/2 tsp Kosher Salt (3g)
1/4 cup Granulated Sugar (50g), for rolling/dusting

Instructions

Prep Filling: Beat the softened cream cheese and powdered sugar until completely smooth using a mixer or whisk. Line a small plate with unbleached parchment paper. Dollop 1 teaspoon portions of the cream cheese mixture onto the parchment, then place a 1/2 teaspoon dollop of strawberry jam next to each cream cheese drop.
Freeze Filling: Place the plate in the freezer for at least 45 minutes until the cream cheese and jam dollops are rock solid. This step ensures the filling doesn’t melt too quickly during baking.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 3/4 cup granulated sugar, and brown sugar until glossy and well combined. Add the egg, extra egg yolk, and vanilla extract, then whisk until the mixture is light in color.
Add Dry Ingredients: Sprinkle the flour, cornstarch, baking powder, baking soda, and salt over the wet mixture. Gently fold with a spatula just until there are no visible flour streaks—avoid overmixing to maintain tenderness.
Stuff Dough: Scoop approximately 2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cream cheese and jam dollop in the center. Fold the dough over the filling, sealing completely to encase the filling. Roll the stuffed dough ball in the reserved granulated sugar to coat.
Bake: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 12 to 14 minutes, or until the edges turn golden and develop slight crinkles.
Cool: Allow the cookies to rest on the baking sheet for 10 minutes to stabilize before moving them. Serve warm to enjoy the irresistible oozing jam and creamy filling center.

Notes

Freezing the cream cheese and jam dollops is key to keeping the filling intact during baking.
Seal the dough around the filling tightly to prevent leakage of jam and cream cheese while baking.
Use room temperature eggs for better incorporation and texture in the dough.
Cookies are best enjoyed warm for the gooey filling but can be stored in an airtight container at room temperature for up to 3 days.
You can substitute strawberry jam with raspberry or other berry preserves for variation.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Cheesecake Cookies, Soft Baked Cookies, Stuffed Cookies, Cream Cheese Cookies, Jam Filled Cookies, Dessert Cookies