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Strawberry Cheesecake Cookies

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  1. Make the filling:

    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.

    TIP

    The filling can be prepared and kept covered with plastic wrap in the freezer up to 2 days in advance.

    Bowl of Cream Cheese Filling With a Spatula for Strawberry Cream Cheese Cookies
     

    Dollops of Cream Cheese Filling on a Parchment Paper Lined Baking Pan for Strawberry Cheesecake Cookie Recipe
  2. Make the cookie dough:

    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.

    Melted Butter and Sugar Whisked Together in a Bowl for Strawberry Cheesecake Cookie Recipe
     

    Egg Whisked Into Bowl With Sugar Mixture for Strawberry Cheesecake Cookie Recipe
     

    Bowl of Cookie Dough (With Some White Streaks) With a Rubber Spatula
  3. Stir in the strawberries:

    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.

    Chopped Strawberries Folded Into the Cookie Dough Using the Spatula
     

    Strawberry Cheesecake Cookie Dough in a Bowl With the Rubber Spatula
  4. Chill the dough:

    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.

    TIP

    The dough can be made ahead of time and kept in the fridge for up to 2 days.

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