Ingredients:
For the cookies:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup strawberry jam or preserves
1/4 cup fresh strawberries, chopped
For the cheesecake filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy.
Add the egg and vanilla extract and beat until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the strawberry jam and fresh strawberries.
For the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Roll the cookie dough into balls (about 1 ½ tablespoons of dough each). Flatten each ball slightly and create a small indentation in the center. Place a spoonful of the cheesecake filling in the indentation, then carefully fold the dough around the filling to enclose it.
Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal per cookie | Servings: 18 cookies
#strawberrycheesecakecookies #cheesecakecookies #strawberrydesserts #softcookies
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