Description
These cookies are perfect for spring gatherings, summer BBQs, or whenever you need a little sweet pick-me-up.
Ingredients
Scale
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For the Strawberry Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup freeze-dried strawberries, crushed (or use fresh chopped strawberries)
- (Optional) ½ cup white chocolate chips
Instructions
Step 1: Make the Cheesecake Filling
- In a bowl, beat together cream cheese, powdered sugar, and vanilla until smooth.
- Scoop teaspoon-sized dollops onto a baking sheet lined with parchment paper.
- Freeze for 30 minutes or until firm.
Step 2: Make the Strawberry Cookie Dough
- In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla, and mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in freeze-dried strawberries (and white chocolate chips if using!).
Step 3: Assemble the Cookies
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.
- Place a frozen cheesecake dollop in the center and wrap the dough around it, sealing the edges.
- Roll into a ball and place on a parchment-lined baking sheet.
Step 4: Bake & Cool
- Bake at 350°F (175°C) for 12-14 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 5: Enjoy!
- Bite into that chewy, creamy, strawberry-filled perfection and enjoy every single bite! 🍓🍪