Ingredients
**Cookie Dough**
2¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup freeze-dried strawberries, crushed
**Cheesecake Filling**
6 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
Instructions
1. Prepare the cheesecake filling: Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small portions and freeze.
2. Mix dry ingredients: Whisk flour, baking soda, salt, and crushed strawberries.
3. Cream butter and sugars: Beat until light and fluffy, then add egg and vanilla.
4. Combine wet and dry: Mix until just combined.
5. Assemble cookies: Scoop dough, flatten, add cheesecake filling, and seal.
6. Bake at 350°F (175°C) for 11–13 minutes until edges are set.
7. Cool on baking sheet before transferring to rack.
Notes
Freeze cheesecake filling 20 minutes before stuffing.
Drizzle with white chocolate for extra indulgence.
Store in an airtight container up to 4 days or freeze up to 2 months.
Follow FSIS guidelines for food safety: https://www.fsis.usda.gov/.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg