Description
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Crushed freeze-dried strawberries for topping
- A light dusting of powdered sugar
Ingredient Highlights
- Freeze-Dried Strawberries: These provide an intense strawberry flavor without adding extra moisture to the cookie dough.
- Cream Cheese: The star of the cheesecake filling, bringing richness and tanginess to the cookies.
- Brown Sugar: Adds a hint of molasses flavor and contributes to the chewy texture.
- Butter: Provides richness and helps create a soft, tender cookie.
Instructions
Prepare the Cheesecake Filling:
- Mix the Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Freeze the Filling: Scoop small teaspoon-sized portions of the filling onto a parchment-lined baking sheet. Freeze for at least 15 minutes to firm up.
Make the Cookie Dough:
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Strawberries: Gently fold in the crushed freeze-dried strawberries.
Assemble and Bake:
- Form the Cookies: Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake filling portion in the center and wrap the dough around it, sealing the edges. Roll the dough into a ball.
- Bake: Place the cookies on a parchment-lined baking sheet, spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops look slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Chilling Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 160 kcal
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g