Ingredients:
- For Cream Cheese filling:
- 8 oz cream cheese
- 1/2 cup powdered sugar
- For the Cookie Base:
- 1 cup light brown sugar
- 1 cup butter, room temperature
- 1/4 cup granulated sugar
- 1 egg (and 1 egg yolk)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoons sea salt
- 2 and 1/2 cups of all-purpose flour
- 1 cup white chocolate chips
- 1 cup fresh strawberries chopped (remove moisture by drying on paper towel)
- 1/2 cup graham cracker crumbs
Instructions:
- In a mixing bowl, combine cream cheese and powdered sugar for the cheesecake filling and mix on medium speed until smooth. Put the cheesecake mixture into a smaller bowl and chill in the refrigerator while preparing cookie dough.
- In the same mixing bowl used at the beginning, cream together the butter, brown sugar, and granulated sugar for the cookie base until it is fluffy. Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the baking soda, flour and sea salt. Add about 1/3 of the bowl to the mixture along with the graham crumbs. Mix on low speed until combined.
- Gradually add the rest of the flour to the mixture and mix until just combined. Fold in the white chocolate chips and dried-strawberries until evenly distributed throughout the cookie dough.
- Take a medium cookie scoop and scoop the dough onto a prepared baking sheet, spacing them a couple of inches apart. Flatten each dough-ball into a flattened circle.
- Scoop about 1 and 1/2 teaspoons of the chilled cheesecake mixture and place it in the center of each flattened dough circle.
- Fold the edges of the dough over the cheesecake, sealing it inside. The cream cheese does not have to be fully covered by the cookie dough, as this will get a bit messy. Gently shape into the balls by rolling between palms.
- Cover the baking sheet with plastic wrap and transfer to the refrigerator for at least 30 minutes, or until firm.
- Preheat your oven to 375 degrees F near the end of the chill-time. Put the chilled cookie balls in the oven for about 10-12 minutes, until the tops are set.
- Remove and let cool. Enjoy!
