Strawberry Cheesecake Cookies (Print Version)

# Ingredients:

01 - 6 ounces cream cheese, softened (for filling).
02 - ¼ cup powdered sugar.
03 - ½ cup unsalted butter, melted and cooled.
04 - 2 ounces cream cheese, softened (for dough).
05 - ¾ cup white sugar.
06 - ⅓ cup light brown sugar.
07 - 1 large egg.
08 - 2½ cups all-purpose flour.
09 - ¾ teaspoon baking soda.
10 - ½ teaspoon kosher salt.
11 - ¾ cup finely chopped fresh strawberries.

# Instructions:

01 - Mix cream cheese and powdered sugar until smooth. Drop spoonfuls onto lined tray and freeze.
02 - Whisk melted butter, cream cheese, and both sugars until well combined.
03 - Mix in egg until smooth.
04 - Stir in flour, baking soda, and salt until almost combined.
05 - Gently fold in chopped strawberries without crushing them.
06 - Refrigerate dough for 30 minutes to make handling easier.
07 - Make wells in dough portions, add frozen filling, cover completely with more dough.
08 - Cook at 350°F for 15-17 minutes, rotating pans halfway through.
09 - Let rest 10 minutes on pan before moving to cooling rack.

# Notes:

01 - Keeps 3 days at room temperature.
02 - Stores 1 week in fridge.
03 - Can freeze baked cookies up to 3 months.

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