Cheesecake-Stuffed Strawberry Cookies: A Sweet and Creamy Treat

Prepare the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Add the strawberry jam and mix until fully incorporated. The dough should be soft and slightly sticky.
Make the cheesecake filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, flour, and salt until smooth and creamy.
Form the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take a tablespoon of cookie dough and flatten it into a small circle in the palm of your hand. Place a teaspoon of the cheesecake filling in the center of the dough circle, then gently fold the dough around the filling, pinching the edges together to seal. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake the cookies: Bake the cookies for 12-15 minutes, or until the edges are golden brown. The cookies may puff up slightly while baking, but they will settle as they cool.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Serving and Storage Tips: