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Soft Strawberry Cheesecake Cookies

Two strawberry cheesecake cookies on a white plate, one broken open showing the bright red strawberry filling.
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Make soft, chewy cookies that taste like mini strawberry cheesecakes, featuring a creamy center and bright strawberry flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup strawberry jam or preserves
  • 1/4 cup graham cracker crumbs (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth.
  3. Add the granulated sugar and beat until light and fluffy. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Scoop rounded tablespoons of dough and roll into balls. Place them on the prepared baking sheets, leaving space between them.
  6. Use your thumb or the back of a small spoon to create a deep well in the center of each dough ball.
  7. Fill each well with about 1/2 teaspoon of strawberry jam.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft.
  9. Remove from the oven. Immediately press the top of each cookie gently to slightly flatten and spread the jam.
  10. If using, sprinkle the tops lightly with graham cracker crumbs while the cookies are still warm.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger cheesecake flavor, use 1/4 cup of the cream cheese mixture as a swirl on top of the jam before baking.
  • Chill the dough for 30 minutes if your dough feels too soft to handle.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://tastytribune.com/strawberry-cheesecake-cookies/