In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop out teaspoon-sized dollops of the cheesecake filling onto a parchment-lined tray. Freeze for 1 hour or until firm.
Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add the egg and vanilla extract, mixing until smooth.
Gradually fold in the dry ingredients until just combined. Gently stir in the crushed freeze-dried strawberries.
Assemble the Cookies:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop 2 tablespoons of cookie dough and flatten it slightly in your hand.
Place one frozen cheesecake dollop in the center, then gently fold the dough around it, sealing the edges. Roll into a smooth ball.
Place the cookies 2 inches apart on the prepared baking sheets.
Bake the Cookies:
Bake for 11–13 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
zobacz więcej na następnej stronie
Reklama
