Creamy cookies for when you want a taste of cheesecake, not a whole slice.
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour and salt; set aside.
In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined.
Reduce mixer speed to low and stir in flour mixture just until combined. Remove bowl from mixer and fold in strawberries.
Use a medium cookie dough scoop (around 2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm.
Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.
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These were great, a hit in my house! I actually liked them so much I made the recipe again and instead of Strawberries I put chocolate chips in. Thanks!
These are more doughy than creamy or cheesy. Everything–texture, taste–are completely un-cheesecake-like. Whatever they are, they are not tasty or pleasant.
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