“I found this recipe in the local holiday newspaper. I love cheesecake and thought these would be delicious. The cheesecake topping for these comes together quickly but if you're pressed for time you can buy the tub of no bake cheesecake filling next to the cream cheese at the grocery store. You can substitute white for milk chocolate if you desire. THE LAST 5 INGREDIENTS ARE FOR THE TOPPING!”
READY IN:
2hrs 30mins
SERVES:
10
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl sift together flour baking soda and salt. Set aside.
  3. In a large bowl beat together butter and both sugars until light and fluffly, scraping the sides as needed, about 5 minutes.
  4. Reduce speed to low, then add the egg and vanilla mixing well.
  5. With the mixer running gradually add the dry mixture until well incorporated.
  6. Mix in the chocolate and strawberries.
  7. Arrange 1 TBSP balls of dough on the baking sheet, leaving 1 1/2 inches between each cookie.
  8. 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.
  9. Cool on pan for 5 mins, then transfer to wire rack.
  10. While cookies cool make the filling.
  11. In a large bowl combine the powdered sugar, cream cheese and vanilla. Beat them together until very smooth, about 3 to 4 minutes.
  12. Use a rubber spatula to fold in the whipped topping.
  13. Transfer to a piping bag with a large tip. I use a ziplock bag.
  14. 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.
  15. Refrigerate the cookies at least 1 hour before serving.

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