Cheesecake Strawberry Treat (Print Version)

# Ingredients:

→ Creamy Center

01 - 6 oz (170g) softened cream cheese
02 - 1/4 cup (30g) powdered sugar

→ Strawberry Cookie Dough

03 - 1/2 cup (113g) melted butter, cooled slightly
04 - 2 oz (57g) softened cream cheese
05 - 3/4 cup (150g) white sugar
06 - 1/3 cup (71g) light brown sugar
07 - 1 large egg
08 - 2 1/2 cups (300g) plain flour
09 - 3/4 tsp baking soda
10 - 1/2 tsp kosher salt
11 - 3/4 cup (130g) chopped-up strawberries

# Instructions:

01 - Beat cream cheese and powdered sugar until creamy. Drop spoonfuls onto a sheet lined with parchment. Freeze for a minimum of 1 hour.
02 - Blend butter, cream cheese, white sugar, and brown sugar until smooth. Add egg and mix. Fold in flour, salt, and baking soda.
03 - Lightly mix the chopped strawberries into the dough. Be careful not to overdo it.
04 - Chill dough in the fridge for 30 mins while the filling sets in the freezer.
05 - Scoop some dough, create a small pocket, add the frozen filling, and cover it so the filling stays inside.
06 - Bake at 350°F for 15–17 mins, turning the pans halfway. Cool cookies on the tray for 10 mins before moving to a rack.

# Notes:

01 - Filling stays good in the fridge for 2 days
02 - Dough lasts up to 2 days in the fridge
03 - Cookies remain fresh at room temp for 3 days
04 - Freeze them for up to 3 months if needed

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