Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup freeze-dried strawberries, crushed (or finely chopped fresh strawberries, patted dry)
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Make the cheesecake filling:
In a small bowl, mix softened cream cheese, powdered sugar, and ½ tsp vanilla extract until smooth. Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for at least 30 minutes, until firm. - Make the cookie dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. - In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in the crushed freeze-dried strawberries (or fresh, patted dry).
- Shape and stuff the cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cream cheese ball in the center and wrap the dough around it, sealing completely. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the remaining dough. - Chill:
Refrigerate the stuffed cookie dough balls for about 30 minutes to help prevent spreading. - Bake:
Preheat oven to 350°F (175°C). Bake cookies for 12–15 minutes, or until edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. - Enjoy:
Serve warm or store in an airtight container in the fridge. These cookies are best enjoyed slightly chilled so the cheesecake center stays creamy!
If you’d like, I can help you add tips for variations or storage — just say so!