1-First, mix 3/4 cup softened cream cheese with 1/3 cup powdered sugar until smooth, then freeze heaping teaspoons of the mixture for at least one hour. This step helps the filling hold its shape inside the cookies.

2-Begin by whisking together 2 3/4 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking soda in a bowl. In another bowl, beat 1 cup softened butter with 3/4 cup white sugar and 1/4 cup brown sugar until light and fluffy.

3-Next, add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract to the butter mixture, blending well. Gently mix in the dry ingredients just until combined, then fold in 1/2 to 2/3 cup small diced fresh strawberries. For more baking inspiration, check out our guide on easy fall drinks to pair with cookies.

4-Scoop the dough into 10-12 heaping tablespoons, making indentations in half of the balls. Place the frozen cream cheese balls into these indentations and cover with the remaining dough balls, sealing the edges carefully. Refrigerate the sealed dough balls while preheating your oven to 350°F (175°C).

5-Bake one tray at a time for 13-17 minutes, or until the edges are slightly golden and the tops are set. Let the cookies cool on the tray for 10-15 minutes before moving them to a wire rack. The total preparation time is about 55 minutes, including 15 minutes prep, 25 minutes chilling, and 15 minutes baking, and each cookie has around 420 calories.