Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup chopped fresh strawberries (or freeze-dried for less mess)
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized mounds onto a parchment-lined baking sheet. Freeze for at least 30 minutes. - Prepare the Cookie Dough:
In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla; beat until combined. Gradually mix in the dry ingredients until a soft dough forms. Gently fold in the chopped strawberries. - Assemble the Cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing completely. Place stuffed cookies 2 inches apart on the baking sheet. - Bake:
Bake for 12–15 minutes or until edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. - Serve:
Enjoy slightly warm or chilled for a real cheesecake bite!
If you’d like, I can help you adjust it for white chocolate chips, graham cracker crumbs, or other fun additions. Want that? 🍓🍪✨