Make the Cream Cheese Filling

• In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Mix with an electric hand mixer until smooth.
• Scoop 12 small teaspoons of the mixture onto a parchment-lined baking sheet and freeze for at least 30 minutes until solid.

Make the cookie dough

• In a large mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract. Beat with a hand mixer for 2-3 minutes until the mixture is light, fluffy, and pale in color.
• Mix in the eggs until well combined.
• Add the flour and baking soda, mixing until just barely combined.
• Gently fold in the chopped strawberries until no streaks of flour remain. Do not overmix, as this can make the cookies tough or too wet from the berry juice.
• Using a large cookie scoop (about 2 tablespoons), portion the dough onto a baking sheet. Create an indent in the center of each ball with your thumb or a spoon.
• Place a frozen cream cheese piece into the indent and wrap the dough around it, rolling it into a smooth ball.
• Bake at 180°C (350°F) for 12-14 minutes, or until the edges are a light golden brown. The centers should still look soft. Allow the cookies to cool on the pan for at least 5 minutes to set before moving them to a wire rack.