INGREDENT
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup freeze-dried strawberries, crushed
- ½ cup white chocolate chips (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Make the Cheesecake Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Scoop small spoonfuls onto a parchment-lined tray and freeze for at least 30 minutes. - Prepare Cookie Dough:
Cream butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
Fold in crushed freeze-dried strawberries and white chocolate chips (if using). - Stuff the Cookies:
Scoop cookie dough and flatten into a disc. Place a frozen cheesecake dollop in the center and wrap dough around it. Roll into a ball and place on baking sheet. Repeat with remaining dough. - Chill Dough Balls (Optional but Recommended):
Chill stuffed cookie dough balls for 15–20 minutes for thicker cookies. - Bake:
Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes or until edges are lightly golden. Centers will look slightly underbaked—that’s perfect! - Cool & Enjoy:
Let cookies cool on the sheet for 10 minutes before transferring to a rack. Enjoy the creamy cheesecake surprise in every bite!
Let me know if you want a chocolate version or a glaze on top!