First, in a medium-size mixing bowl, mix together the flour, salt, and baking powder and set aside.
In a second large mixing bowl, combine the softened butter, brown sugar, and white sugar. Beat these ingredients until light and fluffy using a standing mixer or a handheld mixer.
Add in vanilla extract and both eggs, and beat just until combined. Then add in the box of cheesecake Jell-O mix and mix well.
Pour in the dry ingredients, and mix until a dough forms, and then fold in the white chocolate chips.
Chill the dough for 30 to 60 minutes. Towards the end of the chilling, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.
Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper. Flatten the dough using your hands or the flat side of a spoon.
Next, you'll add the filling to the flattened dough. Place about ¼ cup of jam into a plastic ziplock bag. Cut the tip off one the bottom corners to make a small hole. Squeeze/pipe a few small circles of jam onto the cookie dough, and spread slightly with a toothpick.
Roll the dough into a ball and place on the prepared baking sheet, and repeat this process until all of the dough has been filled and rolled.
Bake for 9-11 minutes or until the edges are golden brown. Remove the cookies from the oven to cool slightly. Serve and enjoy.
