Cheesecake Strawberry Cookies (Print Version)

# Ingredients:

→ Cheesy Filling

01 - Softened cream cheese, 6 oz (170g)
02 - 30g (1/4 cup) powdered sugar

→ Strawberry Cookie Dough

03 - 113g (1/2 cup) melted butter, slightly cooled
04 - 2 oz (57g) softened cream cheese
05 - Granulated sugar, 150g (3/4 cup)
06 - 71g (1/3 cup) light brown sugar
07 - 1 large egg
08 - 300g (2 1/2 cups) plain flour
09 - Baking soda, 3/4 tsp
10 - 1/2 tsp kosher salt
11 - Chopped strawberries, 130g (3/4 cup)

# Instructions:

01 - Blend the powdered sugar with cream cheese until creamy. Scoop out spoonfuls and place them on a tray lined with parchment paper. Freeze for a minimum of 1 hour.
02 - Stir together the melted butter, cream cheese, both sugars, and egg until smooth. Mix in salt, baking soda, and flour just until combined.
03 - Carefully mix in the strawberry pieces just until combined. Don’t overdo it.
04 - Place the dough in the fridge for around 30 minutes while ensuring the filling is frozen.
05 - Scoop some dough, make an indent, and add frozen filling inside. Seal it well with more dough so it’s fully enclosed.
06 - Bake them in a 350°F oven for 15-17 minutes, swapping trays halfway through. Let them sit on the baking sheet for 10 minutes before moving to a wire rack.

# Notes:

01 - Make filling up to 2 days in advance
02 - Dough stays good in the fridge for 2 days
03 - Cookies last 3 days at room temperature
04 - Freeze for up to 3 months