STRAWBERRY CHEESECAKE COOKIES🍪🍓🍓

 INGREDIENTS:

CREAM CHEESE FILLING:

6 ounces cream cheese softened

⅓ cup powdered sugar

STRAWBERRY COOKIE DOUGH:

3 cups all-purpose flour spooned and leveled

1 tsp baking powder

½ tsp baking soda

1 cup (2 sticks) salted sweet cream butter softened

⅔ cup granulated sugar

⅓ cup light brown sugar packed

1½ tsp pure vanilla extract

½ tsp strawberry extract

1 large egg + 1 egg white room temperature

1 cup fresh strawberries capped, cored and finely chopped

1 tbsp all-purpose flour

INSTRUCTIONS:

CREAM CHEESE FILLING:

Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds, until smooth.

Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.

Line a small baking sheet with parchment paper. Scoop out 1 ½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.

STRAWBERRY COOKIE DOUGH:

Add the flour, baking soda and baking powder to a medium size mixing bowl, and whisk to combine and set aside.

Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 – 1 ½ minutes until smooth.

Add the sugars and continue to mix for 1 minute until light and fluffy. Add the vanilla extract and the strawberry extract, and mix just until combined.

Add the eggs, 1 at a time, mixing well after each egg. Lower the mixer speed to low and add the flour mixture 1 cup at a time. Mix just until incorporated.

Toss the chopped strawberries in the 1 tablespoon of flour. Fold in the strawberries. Cover tightly and chill in the refrigerator for 30 minutes.

Preheat the oven to 375*. Line 2 baking sheets with parchment paper. Set them aside. Scoop out 3 tablespoons of cookie dough. Place the dough 3 inches apart. (There will be 6 cookies per baking sheet)

Using your thumb or 1 teaspoon measuring spoon, make a divot in the center of each cookie. Remove the cream cheese dollops from the freezer.

Place 1 of the cream cheese dollops into the divot in the center of the cookie dough. Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Place the dough back on the cookie sheet and repeat the remaining dough balls.

Bake for 15 – 16 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10 – 12 minutes before moving the cookies to a cooling rack to completely cool.