Strawberry Cheesecake Cookies

For dough: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, egg, and vanilla.

In a medium bowl, whisk together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, stirring until just combined.

Line rimmed baking sheets with parchment paper.

Using a 3-tablespoon spring-loaded scoop, scoop dough (about 55 grams each), and roll into balls. (Dough will be soft but should be firm enough to scoop; if it’s too soft, let it stand at room temperature for 5 minutes.) Place at least 2 inches apart on prepared pans. Using the back of a spoon, make an indentation about 2 inches wide in center of each dough ball. Refrigerate until cold, about 1 hour, or freeze for about 15 minutes.

Preheat oven to 350°F (180°C).

For filling: In another medium bowl, whisk together cream cheese, confectioners’ sugar, egg yolk, lemon zest, salt, and vanilla. Divide filling among dough indentations (about 2 teaspoons or 10 grams each).

For topping: In another medium bowl, whisk together graham crackers, brown sugar, and salt; whisk in melted butter until well combined.

Spoon 1 teaspoon preserves onto filling in each indentation; carefully swirl together with a wooden pick. Sprinkle half of topping onto edges of cookies.

Bake until edges are golden brown and set, 15 to 20 minutes, sprinkling remaining topping onto cookies halfway through baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Refrigerate in an airtight container for up to 3 days.