Strawberry Cheesecake Cookies
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!
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