Strawberry Cheesecake Cookies

Combine the cream cheese and powdered sugar in the bowl of a stand mixer with a paddle attachment.

Mix until smooth.

Divide the cream cheese mixture into 14 small balls approximately 1-1½ tsps in size.

Freeze for 30 minutes.

Prepare the cookie dough by combining the softened butter and sugars in the bowl of a stand mixer.

Beat until smooth and fluffy, add the egg, egg yolk and vanilla extract and continue to beat for another 2 minutes.

Meanwhile whisk together the flour, baking powder and salt.

When the butter mixture is smooth and well incorporated add the flour mixture and mix for 2-3 minutes.

Preheat the oven to 350 degrees F / 180 C.

Remove the bowl from the stand mixer and gently fold the diced strawberries through the cookie dough. Make sure not to over mix.

Scoop 1-2 tbsps of cookie dough with an ice cream scoop or spoon and place in a ball on a baking tray lined with baking paper.

Repeat until you have 14 balls. There will be dough remaining, this will be used to top the cookies.

Gently press down the center of each ball with a small spoon to make an indent large enough to fit a cream cheese ball.

Remove the cream cheese balls from the freezer and place in the center of each cookie dough ball.

Cover the cream cheese balls with another layer of cookie dough, making sure to completely cover the cream cheese.

Bake in the oven for 15-20 minutes or until lightly golden brown.

Allow the cookies to cool before enjoying.