Preparation

• Line a small baking sheet or plate with parchment paper. In a small bowl, mix the cream cheese with powdered sugar until smooth and combined.
• Place 10-12 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
• When the cream cheese is frozen, line two large baking sheets with parchment paper. Whisk together flour, salt, and baking soda then set aside.
• In a bowl, beat the butter and sugars together until light and fluffy. Mix in the egg, egg yolk, and vanilla extract.
• Add in the flour, salt, and baking soda, and mix until just combined. Dice the strawberries and gently fold them in.
• Scoop 12 heaping tablespoons of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
• Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal.
• Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet. Preheat the oven to 350°F.
• Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until edges are golden brown. Remove from the oven and cool on a rack.