📖 Instructions

1. Before you even think about mixing anything, preheat your oven to 375°F (190°C). This is crucial, as you want the oven nice and hot when your cookies are ready to bake. Also, line two baking sheets with parchment paper or silicone mats; this prevents sticking and makes cleanup a breeze.
2. First, let's tackle the cookie dough. In a large bowl, using an electric mixer (or a really strong arm!), beat together 1 cup (2 sticks) of softened unsalted butter and 1 cup of granulated sugar until the mixture is light, fluffy, and looks pale in color. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl a few times to ensure everything gets incorporated evenly.
3. Next, crack in 1 large egg and add 1 teaspoon of pure vanilla extract to the butter-sugar mixture. Beat these together until they are well combined. Don't worry if it looks a little curdled at first; just keep mixing until it's smooth again.
4. In a separate, medium-sized bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Give it a good whisk for about 30 seconds to distribute the leavening agents and salt evenly through the flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can lead to tough cookies, and we want them soft and tender. The dough should come together but might still be a little crumbly, that's okay.
6. Now for our creamy cheesecake filling! In a small bowl, beat 8 ounces of softened cream cheese (full-fat works best for flavor and texture!) with 1/4 cup of granulated sugar and 1/2 teaspoon of vanilla extract until it's smooth and creamy. Use an electric mixer for this, it makes it much easier and ensures no lumps. Set this aside.
7. It’s time to assemble these beauties! Scoop about 1.5 tablespoons of cookie dough (I use a medium cookie scoop for consistency) and roll it into a ball. Place the cookie dough balls about 2 inches apart on your prepared baking sheets. This gives them room to spread a little.
8. Using your thumb or the back of a small spoon, make a decent-sized indentation in the center of each cookie dough ball. You want to make a well deep enough to hold the filling without it overflowing, but don't go all the way through to the bottom.
9. Spoon about 1 teaspoon of the cream cheese filling into each indentation. Don't be shy, but don't overfill either! A good rule of thumb is to fill it slightly below the top edge of the cookie dough well.
10. Now for the strawberry magic! Dollop about 1/2 teaspoon of strawberry jam on top of the cream cheese filling in each cookie. You can leave it as a dollop, or if you're feeling fancy, take a toothpick or a small knife and gently swirl the jam into the cream cheese for a pretty marbled effect. This also helps distribute the strawberry flavor!
11. Carefully transfer the baking sheets to your preheated oven. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are just set. The cream cheese filling might still look a little soft, but it will firm up as the cookies cool. Don't overbake them; we want soft, chewy cookies!
12. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set up a bit before you move them. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Cooling completely is important for the filling to fully set.
13. Optional but highly recommended: Once cooled, you can dust them with a little powdered sugar for an extra touch of sweetness and a beautiful presentation. Store any leftover cookies in an airtight container in the refrigerator for up to 3-4 days. Enjoy your delightful creations!