Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup fresh strawberries, chopped
- 1/4 teaspoon lemon juice
Instructions
- Prepare the cheesecake filling by combining softened cream cheese, powdered sugar, vanilla extract, and lemon juice in a bowl. Beat until smooth.
- Gently fold in chopped strawberries into the cheesecake mixture.
- For the cookie dough, cream together butter, granulated sugar, and brown sugar. Add the egg and vanilla extract, mixing well.
- Gradually add flour, baking soda, and salt to the mixture. Mix until just combined.
- Flatten a spoonful of dough, place a dollop of cheesecake filling in the center, and cover with more dough.
- Preheat oven to 350°F (175°C) and bake cookies on a baking sheet for 12-15 minutes until lightly golden.
- Let cookies cool on a wire rack before enjoying.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies for up to 3 months, separated by parchment paper.
- Best served fresh, these cookies pair excellently with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg