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Soft and Chewy Strawberry Cheesecake Cookies

Close-up of strawberry cheesecake cookies cut open to show the gooey strawberry filling and cream cheese center.
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Make bakery-style strawberry cheesecake cookies that are soft, chewy, and feature a creamy cream cheese center swirled with strawberry jam.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract.
  3. 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 to form the cookie dough.
  4. For the filling, beat the 4 ounces of softened cream cheese, powdered sugar, and 1/4 teaspoon of vanilla extract until smooth.
  5. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1/2 teaspoon of the cream cheese filling in the center. Top with another small piece of dough and gently pinch the edges closed to seal the filling inside. Roll into a ball.
  6. Lightly press the dough ball onto the prepared baking sheet. Use the back of a spoon to create a slight well in the center of each cookie.
  7. Place about 1/4 teaspoon of strawberry jam into the well of each cookie.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
  9. 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 strawberry flavor, use a thick strawberry puree instead of jam, but reduce the liquid content slightly to maintain dough consistency.
  • If you prefer a thicker cream cheese center, chill the filling mixture for 15 minutes before stuffing the cookies.
  • Do not overbake; these cookies are best when they are soft and slightly underdone in the very center.

Nutrition

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