Cheesecake-Stuffed Strawberry Cookies: A Sweet, Fruity Twist on Classic Cookies

Prepare the cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the finely chopped strawberries.
Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and heavy cream, mixing until the filling is smooth and creamy.
Form the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a tablespoon of cookie dough and flatten it into a disc. Place about a teaspoon of cheesecake filling in the center, then gently fold the edges of the dough around the filling to seal it in. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake the cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Add the strawberry topping: Once the cookies have cooled, top each with a fresh strawberry slice for an added burst of flavor.
Serve and enjoy: Enjoy the Cheesecake-Stuffed Strawberry Cookies while they’re fresh, or store them in an airtight container for later enjoyment!
Serving and Storage Tips: