Ingredients
6 ounces of cream cheese, softened.
⅓ cup of powdered sugar
3 cups of all-purpose flour, spooned and leveled
1 teaspoon of baking powder
½ teaspoon of baking soda
1 cup of salted sweet cream butter, softened
⅔ cup of granulated sugar
⅓ cup of light brown sugar, packed
1½ teaspoons of pure vanilla extract
1 large egg + 1 egg white, room temperature
1 cup of capped, cored, and finely chopped fresh strawberries
1 tablespoon of all-purpose flour
Directions
Using a small bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth. Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth. Line a small baking sheet with parchment paper.
Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops two inches apart. Place the baking sheet in the freezer while you prepare the cookie dough. Add the flour, baking soda, and baking powder to a medium-sized mixing bowl and whisk dry ingredients to combine. Using either a stand mixer or a medium bowl and a hand mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth. Add the sugars and continue to mix for one minute until light and fluffy. Add the vanilla extract and mix just until combined. Add the eggs one at a time, mixing well after each egg.
Lower the mixer speed to low and add the dry ingredients one cup at a time. Mix just until incorporated. Toss the chopped strawberries in one tablespoon of flour. Fold the strawberries into the cookie batter. Cover tightly and chill in the refrigerator for 30 minutes. Fold the strawberries into the cookie batter. Cover tightly and chill in the refrigerator for 30 minutes.
Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set them aside. Scoop out three tablespoons of dough. Place the balls of dough three inches apart. There will be six cookies per baking sheet. Using your thumb or one teaspoon measuring spoon, make a divot in the center of each ball of dough. Remove the cream cheese dollops from the freezer. Place one of the cream cheese dollops into the divot in the center of the cookie dough.
Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls. Bake for 15-16 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10-12 minutes before moving the cookies to a cooling rack to cool completely. “Recipe inspired by Cookie Dough Diaries”.