This recipe makes 12 LARGE cookies. Line a small baking sheet with parchment paper. In a small bowl, mix cream cheese with powdered sugar until smooth. Place 10-12 heaping teaspoons of cream cheese on the baking sheet. Freeze for at least one hour. Line two large baking sheets with parchment paper. Whisk together flour, salt, and baking soda. In a mixer, beat butter and sugars until light and fluffy. Mix in egg, egg yolk, and vanilla extract. Add flour mixture and mix until just combined. Fold in diced strawberries gently. Scoop 12 heaping tablespoons of dough onto each baking sheet. Press the back of a teaspoon into half the dough balls to create an indent. Place a cream cheese filling into each cookie and cover with another ball of dough, sealing the edges. Refrigerate the cookie dough balls. Preheat the oven to 350°F. Bake cookies for 13-17 minutes until edges are golden. Cool on the baking sheet for 10-15 minutes before transferring to a cooling rack.

PREP TIME & NUTRITION:
Prep Time: 15 minutes, Cook Time: 15 minutes, Total Time: 55 minutes, Servings: 12 cookies, Calories: 420 kcal, Net Carbs: N/A, Fats: N/A, Protein: N/A