Chocolate Strawberry Cheesecake Cookies

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READY IN: 2hrs 30mins
SERVES: 10
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  • In a medium bowl sift together flour baking soda and salt. Set aside.
  • In a large bowl beat together butter and both sugars until light and fluffly, scraping the sides as needed, about 5 minutes.
  • Reduce speed to low, then add the egg and vanilla mixing well.
  • With the mixer running gradually add the dry mixture until well incorporated.
  • Mix in the chocolate and strawberries.
  • Arrange 1 TBSP balls of dough on the baking sheet, leaving 1 1/2 inches between each cookie.
  • Bake the cookies rotating the sheets front to back and top to bottom halfway through, until spread and golden brown, about 8 to 10 minutes.
  • Cool on pan for 5 mins, then transfer to wire rack.
  • While cookies cool make the filling.
  • In a large bowl combine the powdered sugar, cream cheese and vanilla. Beat them together until very smooth, about 3 to 4 minutes.
  • Use a rubber spatula to fold in the whipped topping.
  • Transfer to a piping bag with a large tip. I use a ziplock bag.
  • Refrigerate until slightly firm. If using a zip close bag snip the corner off. Pipe the filling in a circle over each cookie to cover most of it. Fill the center with a dollop of jam.
  • Refrigerate the cookies at least 1 hour before serving.
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