Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, beat the softened butter with the granulated and brown sugar until light and fluffy, about 2–3 minutes.

Add the egg and vanilla. Beat until combined and glossy.

Whisk the flour, baking soda, and salt in a separate bowl. Slowly add the dry mix to the wet, mixing just until incorporated. Do not overmix.

In another bowl, beat the softened cream cheese with the powdered sugar until smooth and lump-free.

Scoop about 1 tablespoon of cookie dough. Flatten slightly in your palm, place about 1 teaspoon of the cream cheese mixture in the center, and wrap the dough around it to form a sealed ball. Repeat.

Arrange the dough balls on the prepared sheet about 2 inches apart.

Use your thumb or the back of a small spoon to press a shallow well in the center of each cookie. Fill each well with a small amount (about 1/2 teaspoon) of strawberry jam.

Bake for 10–12 minutes, or until the cookie edges are just turning golden. The centers should remain soft.

Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.