Indulge in these delightful Strawberry Cheesecake Cookies, combining the rich flavors of cheesecake with the sweetness of strawberries.

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For the Cream Cheese Filling:

For the Cookie Dough:

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Prepare the Cream Cheese Filling:
- In a small bowl, mix together the softened cream cheese and powdered sugar until smooth.
- Line a baking sheet with parchment paper. Drop 12 equal spoonfuls (about 1 tablespoon each) of the cream cheese mixture onto the prepared sheet.
- Freeze for at least 1 hour, or until solid.
Make the Cookie Dough:
- In a large bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until well combined.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chopped strawberries.
- Cover the dough and refrigerate for at least 30 minutes.
Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a tablespoon or cookie scoop, portion out the chilled dough into 24 equal balls.
- Flatten each ball into a disk. Place a frozen cream cheese filling piece in the center of 12 of the disks.
- Top each with another dough disk, sealing the edges to enclose the filling completely.
- Place the assembled cookies onto the prepared baking sheets, spacing them about 2 inches apart

Ensure the cream cheese filling is well-frozen to prevent leakage during baking.
Fresh strawberries work best for this recipe; avoid using frozen strawberries as they can add excess moisture.
Store cookies in an airtight container in the refrigerator for up to 3 days.