Strawberry Cheesecake Cookie Sandwiches: A Sweet and Creamy Treat

Indulge in these delightful Strawberry Cheesecake Cookie Sandwiches. These bite-sized treats combine the chewy texture of classic sugar cookies with a creamy, dreamy cheesecake filling and a crunchy graham cracker topping. They’re perfect for any occasion, whether it’s a casual gathering or a special celebration.

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup crushed strawberries (fresh or frozen, thawed and drained)
• 1 cup crushed graham crackers (for crunch topping)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup whipped cream (or whipped topping)

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Instructions:

1. Make the Cookies:
   Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla extract.
2. Mix Dry Ingredients:
   In another bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the crushed strawberries.
3. Shape the Cookies:
   Scoop out tablespoon-sized balls of cookie dough and place them on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
4. Make the Cheesecake Filling:
   In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully incorporated.
5. Assemble the Cookies:
   Take one cookie and spread a generous amount of cheesecake filling on the bottom. Place another cookie on top to create a sandwich. Repeat with the remaining cookies and filling.
6. Top with Crunch:
   Sprinkle the crushed graham crackers on top of the cookies for added crunch.
7. Serve:
   Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.

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Tips:

• For a more intense strawberry flavor, use fresh strawberries.
• To make the cookies extra soft, underbake them slightly.
• For a more decadent treat, add a drizzle of chocolate ganache on top of the graham cracker topping.

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FAQ:

1. Can I use a different flavor of cookie?
   Yes, you can use any flavor of cookie you like. Chocolate chip cookies or sugar cookies would be delicious options.
2. Can I make the cheesecake filling ahead of time?
   Yes, you can make the cheesecake filling ahead of time and store it in the refrigerator.
3. Can I freeze these cookie sandwiches?
   Yes, you can freeze these cookie sandwiches. Place them in an airtight container and freeze for up to 3 months. Thaw them in the refrigerator before serving.

Conclusion:
These Strawberry Cheesecake Cookie Sandwiches are a delightful treat that’s perfect for any occasion. They’re easy to make, require minimal baking, and are packed with flavor. So, what are you waiting for? Give this recipe a try and indulge in the deliciousness!