Soft, chewy cookies with a rich, creamy strawberry cheesecake center, combining the best of both worlds in one indulgent treat.

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup cream cheese, softened

1/4 cup powdered sugar

1/4 cup strawberry jam

1/2 cup freeze-dried strawberries, crushed

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
In a medium bowl, beat the cream cheese with the powdered sugar until smooth and creamy.
Add the strawberry jam and crushed freeze-dried strawberries to the cream cheese mixture, stirring to combine.
Scoop tablespoon-sized portions of cookie dough and flatten them out into discs. Place a small spoonful of the cheesecake mixture in the center of one disc, then top with another disc of cookie dough, sealing the edges.
Place the stuffed cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For a twist, try swapping strawberry jam with other fruit preserves like raspberry or blueberry.

If you prefer a more indulgent touch, drizzle melted chocolate over the cooled cookies.

Refrigerate dough and filling for a few minutes before baking to prevent filling leakage.