Ingredients:
For the Cheesecake Filling:
– 4 oz (115 g) cream cheese, softened
– 1/4 cup powdered sugar
– 1/4 teaspoon vanilla extract
– 1/4 cup freeze-dried strawberries, finely crushed (or strawberry jam for a softer filling)
For the Cookie Dough:
– 1/2 cup (115 g) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup freeze-dried strawberries, crushed into a powder (or 1/4 cup strawberry jam)
Instructions:
Step 1: Prepare the Cheesecake Filling
1. **Mix Filling Ingredients**: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. **Add Strawberry Flavor**: Mix in the crushed freeze-dried strawberries (or strawberry jam) until combined.
3. **Freeze Filling**: Using a teaspoon, portion out small balls of the cheesecake filling onto a parchment-lined baking sheet. Freeze for 15-20 minutes, or until firm.
Step 2: Make the Cookie Dough
1. **Cream Butter and Sugars**: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. **Add Egg and Vanilla**: Mix in the egg and vanilla extract until fully incorporated.
3. **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Mix the Dough**: Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the freeze-dried strawberry powder (or strawberry jam).
Step 3: Assemble the Cookies
1. **Preheat Oven**: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. **Form Cookie Balls**: Take about 1.5 tablespoons of cookie dough, flatten it slightly in your palm, and place a frozen cheesecake filling ball in the center. Carefully wrap the cookie dough around the filling, sealing the edges and rolling it into a smooth ball.
3. **Place on Baking Sheet**: Place each stuffed cookie ball on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
1. **Bake**: Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking to keep them soft.
2. **Cool and Serve**: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
– *For extra strawberry flavor*, add a few drops of strawberry extract to the dough or filling.
– *Store Leftovers*: Store in an airtight container in the fridge for up to 5 days, as the cheesecake filling needs to stay chilled.
Enjoy these indulgent, strawberry cheesecake-filled cookies!
