Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.1 cup unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the two large eggs one at a time, then stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
- In a separate medium bowl, beat the softened cream cheese and ⅓ cup granulated sugar until smooth and creamy.8 ounces cream cheese, softened, 1/3 cup granulated sugar
- Beat in the egg yolk and ½ teaspoon vanilla extract until well combined.1 large egg yolk, 1/2 teaspoon vanilla extract
- Gently fold in the finely chopped fresh strawberries (or strawberry powder). If using fresh strawberries, ensure they are chopped very finely to prevent the filling from becoming too wet.1/2 cup fresh strawberries, finely chopped
- Line baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it in your hand to form a disc.
- Place about 1 tablespoon of the strawberry cheesecake filling in the centre of the cookie dough disc.
- Carefully bring the edges of the cookie dough up and around the filling, sealing it completely to create a ball. Ensure there are no gaps where the filling can leak out during baking.
- Place the cookie dough balls onto the prepared baking sheets, about 2 inches apart.
- If desired, gently press a few diced fresh strawberries, white chocolate chips, or a sprinkle of graham cracker crumbs onto the tops of the cookies before baking.1/4 cup fresh strawberries, diced, white chocolate chips or chunks, graham cracker crumbs
- Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden and the centres are set but still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage up to a week. Freeze unbaked cookie dough balls for up to 3 months.
