Ingredients :
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 6 oz (170g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Strawberry Swirl:
- 1/2 cup strawberry jam or preserves
- Optional: 1/4 cup freeze-dried strawberries, crushed
Instructions
1. Prepare the Cheesecake Filling:
In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for about 30 minutes.
2. Make the Cookie Dough:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract; mix until combined.
Gradually add the dry ingredients and mix until a soft dough forms.
3. Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place a frozen cream cheese ball in the center, add a small spoonful of strawberry jam, and wrap the dough around it to seal.
4. Bake:
Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 11–13 minutes, or until the edges are lightly golden.
5. Cool and Serve:
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Substitute strawberry jam with raspberry or blueberry for variety.
- Chill the dough for 15–20 minutes before baking for thicker cookies. Store
- leftovers in an airtight container in the refrigerator for up to 4 days.