Description
Chewy cookies are filled with a soft cheesecake and strawberry jam center and studded with caramelized white chocolate chips. A sweet bite!
Ingredients
Units
Scale
- 2 1/4 cups (270 g) all-purpose flour
- 3/4 cups (85 g) graham cracker crumbs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp corn starch
- 3/4 cups (170 g) unsalted butter, room temperature
- 3/4 cups (180 ml) sugar
- 2/3 cups (145 g) lightly packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla bean paste
- 1 cup (170 g) white chocolate chips
Filling
- 6 oz (170 g) cream cheese, room temperature
- 1/4 cup (30 g) powdered sugar
- ⅛ tsp salt
- 1/2 tsp vanilla bean paste
- 1/4 cup (80 g) strawberry jam*
Instructions
- Mix together the flour, salt, baking soda, and corn starch together. Set aside.
- Beat together the butter and sugars until light and fluffy. Add in the eggs and beat each in one at a time until fully incorporated. Beat in the vanilla paste.
- Mix in the flour mixture and beat until incorporated. Fold in the white chocolate chips. Chill for about 30 minutes (this chilling time is optional, but recommended to make the dough easier to work with). Preheat the oven to 350 degrees F.
- Beat the cream cheese, powdered sugar, and vanilla paste together.
- Scoop out one tbsp of the cookie dough and create a deep bowl. Fill with one tsp of the cheesecake mixture and a scant 1/2 tsp strawberry jam. Top with another tbsp of cookie dough, ensuring there are no openings the cheesecake can escape. Repeat with all the dough.
- Chill for at least 30 minutes, then bake for about 10 – 12 minutes, or until a light golden brown.
Notes
- I made my own strawberry jam using about 10 medium strawberries and ? cup sugar heated over medium-high for about 15 minutes in a small saucepan.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290