Chocolate Chip Strawberry Cheesecake Cookies
11/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
11/2 teaspoons vanilla extract
3/4 cup chocolate chips
3/4 cup dried strawberries
Topping
1/2 cup powdered sugar
1 package (8 ounces) cream cheese, softened to room temperature
1 teaspoon vanilla extract
1 container (12 ounces) whipped topping, such as Cool Whip
1 jar (10 ounces) strawberry jam
Heat the oven to 375 degrees. Line 2 baking sheet with parchment paper.
In a medium bowl, sift together the flour, baking soda and salt. Set aside.
In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.
Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the chocolate chips and strawberries.
Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 11/2 inches of space between each cookie. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8-10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, make the cheesecake filling. In a large bowl, combine the powdered sugar, cream cheese and vanilla extract. Use an electric mixer to beat them together until very smooth, about 3 to 4 minutes.
Use a rubber spatula to fold in the whipped topping. Transfer the filling to a piping bag fitted with a large tip or a large zip-close bag. Refrigerate until slightly firm, about 30 minutes.
If the cheesecake filling is in a zip-close bag, snip a small hole in one corner. Pipe the cheesecake filling in a circle over each cookie to mostly cover it. Fill the center of the circle with a dollop of strawberry jam.
Refrigerate the cookies at least 1 hour before serving. Store the cookies in the refrigerator.
Makes 30 cookies. Associated Press