Strawberry Cheesecake Cookies

Prepare the cheesecake filling: In a small bowl, beat softened cream cheese, powdered sugar, and 0.5 tsp vanilla extract until smooth. Roll the mixture into approximately 12 small balls (about 1 tbsp each) and place them on a parchment-lined plate. Chill in the freezer for at least 30 minutes to firm up.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and 1 tsp vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Gently fold in the strawberry jam or finely diced fresh strawberries until evenly distributed throughout the cookie dough.

Cover the cookie dough and chill in the refrigerator for at least 30 minutes to make it easier to handle.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Assemble the cookies: Take a portion of the chilled cookie dough (about 2 tablespoons). Flatten it slightly in your palm, place one chilled cheesecake ball in the center, and carefully wrap the cookie dough around the filling, sealing completely to form a ball.

Place the assembled cookies about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!