Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup freeze-dried strawberries, crushed
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ cup strawberry jam (optional)
Instructions
- Make the Cheesecake Filling:
In a bowl, mix softened cream cheese and powdered sugar until smooth. Scoop small teaspoons of the mixture onto a baking sheet lined with parchment paper. Freeze for at least 30 minutes or until firm. - Make the Cookie Dough:
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract. Stir in the flour mixture until just combined, then fold in the crushed freeze-dried strawberries. - Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Repeat with remaining dough. - Bake:
Place stuffed cookies on a parchment-lined baking sheet, spaced 2 inches apart. Chill for 15–20 minutes while preheating oven to 350°F (175°C). Bake for 12–15 minutes, or until edges are golden but centers are soft. - Cool & Enjoy:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Optionally, drizzle with strawberry jam for extra flavor!
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