Cheesecake Filling

1. Using a handle-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar until smooth and creamy.
2. Line a plate with parchment paper and scoop 18 teaspoons of cream cheese mixture. Freeze while preparing the cookie dough.

Strawberry Cookies

1. Preheat the oven to 375°F/191°C. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the flour, baking soda, and salt.
3. In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until smooth and becomes a light paste-like consistency, 2 minutes.
4. Mix in the egg and then the yolk until combined. Add the vanilla and mix.
5. With the mixer on low speed, add the dry ingredients and beat until a dough forms and the flour is completely incorporated. Gently fold in the strawberries.
6. Fill a 2-oz cookie scoop halfway with the dough and press a cheesecake ball into the center. Fill the rest of the scoop with cookie dough and press to seal the edges. Transfer to the prepared baking sheet and repeat with the remaining dough allowing for 3 inches between each cookie.
7. Bake for 10-12 minutes or until the cookie edges are golden brown.
8. Allow to cool 10 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.