Directions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Place small teaspoon-sized dollops of the mixture onto a plate and freeze for about 20–30 minutes. This helps keep the filling firm while shaping the cookies.
- Make the Cookie Dough:
In a large mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. Stir until a thick dough forms.
- Assemble the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen dollop of cheesecake filling in the center, then cover it with another tablespoon of dough, sealing the edges completely so the filling doesn’t leak during baking.
- Bake the Cookies:
Arrange the stuffed cookies on your prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are slightly golden but the centers are still soft.
- Cool and Serve:
Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these soft, chewy, strawberry-packed cookies with a creamy cheesecake surprise inside!
Nutritional Information:
Prep Time: 15 minutes | Chill Time: 20 minutes | Baking Time: 10 minutes | Total Time: 45 minutes
- Kcal: Approx. 180 kcal per cookie
- Servings: About 12–14 cookies
