Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips
- ¾ cup freeze-dried strawberries, crushed
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the butter, granulated sugar, and brown sugar until creamy and fluffy.
- Add in the eggs and vanilla extract; mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
- Fold in white chocolate chips and crushed freeze-dried strawberries.
- In a separate small bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth. Chill slightly for easier handling.
- Scoop about 2 tbsp of cookie dough, flatten it slightly, and place a small dollop (about 1 tsp) of the cheesecake mixture in the center. Cover with another small scoop of dough and seal the edges. Roll gently into a ball.
- Place cookie dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 11–13 minutes, or until the edges are set and lightly golden. Centers will look slightly underbaked—this is perfect!
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your soft, gooey, strawberry cheesecake-filled cookies! 🍓💫
Would you like a gluten-free or vegan version of this recipe as well?