Strawberry Cheesecake Cookies

In a small bowl, use a spatula to combine the cream cheese with the powdered sugar until smooth. Line a baking sheet that fits in your freezer with parchment paper. Drop tablespoonfuls of the filling onto the prepared tray. You should have 12. Freeze for at least 1 hour, or until frozen solid.

In a large mixing bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until fully combined, about 1 minute.

Add the egg and whisk to combine.

Add the flour, baking soda, and salt. Switch to a spatula and stir until the dry ingredients are almost fully incorporated. It’s okay if there are some streaks of dry flour.

Add the chopped strawberries. Use a spatula to fold in very gently, distributing them without squishing them or dying the dough pink. Mix just until combined, and no streaks of flour remain.

Cover the bowl and place it in the refrigerator to chill until the filling has frozen and you’re ready to assemble, about 30 minutes. This chill time is optional, but it makes assembling the cookies much easier since the dough won’t stick to your hands as much.