– 8 oz Cream cheese room temperature – 3 tablespoon White granulated sugar – 1 teaspoon Pure vanilla extract – 3 cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and slightly cooled – 1 ¼ cup White granulated sugar – ¼ cup Brown sugar packed light or dark – 2 oz Freeze dried strawberries ground – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ¾ cup Frozen strawberries lightly thawed
Mix cream cheese, sugar, and vanilla in a small bowl using a hand mixer. High-speed mixing until creamy. Line a cookie sheet with wax paper.Scoop ½ tablespoons of cheesecake filling onto the cookie sheet. Frozen till solid.
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Thaw frozen strawberries partially. Blend freeze-dried strawberries into crumbs.Mix flour, baking soda, and salt in a bowl.
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Beat melted butter (cooled to room temperature), sugar, brown sugar, and ground freeze-dried strawberries with a mixer. Two minutes of high-speed beating.
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Stir with vanilla and eggs. Mix in the dry ingredients. Thick dough. Break the frozen strawberries into ¾ cup pieces using your fingers. Add strawberries to dough and mix.
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Warm the oven up to 350℉. Set up two cookie sheets with parchment paper between them. For 10 minutes, let the dough rest so that it doesn't spread.
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Large cookie scoop (2 oz or 2 TBSP) scoop cookie dough. Press a hole in the dough with your thumb while it's in the scoop. Put a frozen cheesecake dollop in the hole and top with dough.
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Use 6 cookie dough balls per sheet. Baking one sheet at once. Bake until edges are gently browned, 14-16 minutes.Cool on hot pans for 5 minutes before transferring to a cooling rack. Cool fully before eating.
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