Saturday, May 13, 2017

Strawberry Cheesecake Cookies

Okay, I’m about to make a prediction. I predict that if you make these cookies and eat just one, you will decide that this is your favorite cookie ever.  You will make them time and time again because you can’t get enough of them.  They are so good in fact that you will find yourself making them for other people and keeping them for yourself!   They are that good. 

Strawberry Cheesecake Cookies

1 (8 ounce) package cream cheese, room temperature
2 sticks (1 cup) butter, room temperature
2 cups sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup fresh ripe strawberries, chopped
3/4 cup white chocolate chips 

Mix together the cream cheese, butter, sugar, and vanilla until smooth and creamy. Gradually add in the flour a little at a time until just mixed together.  

Pat the chopped strawberries with a paper towel to remove any excess water.  Gently fold the strawberries and white chocolate chips into the batter.  Place in refrigerator to chill for about 30 minutes.  

Preheat oven to 325 degrees and line a baking sheet with parchment.  

Scoop cookie dough in ½ tablespoon sized balls and place 2 inches apart on lined cookie sheet. Bake for 12 to 15 minutes , until tops are set and outer edges are slightly golden.

Let cookies cool on baking sheet for a few minutes, then transfer to cooling rack to cool completely.  While cookies are cooling, make your filling.

Cream Cheese Filling

1 (8 ounce) package cream cheese, softened at room temperature
1/4 cup (1/2 stick) butter, room temperature
6 oz. white chocolate, melted and cooled slightly
1 teaspoon vanilla
2 cups powdered sugar

Cream together the sugar, softened cream cheese, butter, vanilla, and the white chocolate over medium speed and mix until light and fluffy. 

To assemble cookies

Spread frosting on the bottom side of a cookie and top with the top side of another cookie that matches the same shape and size. Store cookies in an airtight container in the refrigerator.

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