Strawberry Cheesecake Cookies

In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Place small dollops (about 1 teaspoon each) of the mixture onto a parchment-lined baking sheet.
Freeze the dollops for at least 30 minutes, or until firm.
Make the Cookie Dough:

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped strawberries (and strawberry jam if using) into the dough.
Assemble the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.
Place a frozen cheesecake dollop in the center, then wrap the dough around it, sealing the edges to fully encase the filling.
Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Prepare the Strawberry Crunch Topping:

In a small bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers or golden Oreos, and melted butter. Mix until combined.
Roll the tops of the cookie dough balls in the strawberry crunch mixture, pressing gently to adhere.
Bake the Cookies:

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:

These Strawberry Cheesecake Cookies are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days.
These cookies are a delicious treat with a creamy cheesecake surprise in the middle, and the strawberry crunch topping adds the perfect texture and flavor!