Cola Chops Recipe

The smooth, creamy cheesecake filling of these delicious, buttery strawberry cheesecake cookies is bursting with strawberry flavor.


– – 3 ounces cream cheese, softened – 1/4 cup powdered sugar – 1 cup unsalted butter, melted and cooled slightly – 3/4 cup granulated sugar – 1/4 cup packed light brown sugar – 1 large egg, at room temperature – 1 1/2 teaspoons vanilla extract – 2 3/4 cups all-purpose flour – 1/2 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon kosher salt – 1 cup freeze-dried strawberries


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Compile every component. Put parchment paper on a small baking sheet with a rim and set it aside.

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Using an electric hand mixer set to medium speed, beat cream cheese and powdered sugar until smooth and creamy, about 1 minute. 16 equal quantities of cream cheese mixture (approximately 1 teaspoon each) should be scooped out and placed on the prepared baking sheet. Cover and freeze for fifteen minutes.

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Set the oven racks in the upper and lower thirds and preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Put parchment paper on one big rimmed baking sheet and set it aside.

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Melted butter, granulated sugar, and brown sugar should be added and beaten until the mixture looks shattered. Whisk in the egg and vanilla until the mixture has a uniform appearance.

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Mix in flour, baking powder, baking soda, and salt with butter mixture; whisk for approximately one minute, or until almost combined and some dry streaks remain. Once the flour mixture is well blended and the strawberries are broken up into smaller pieces, fold in the freeze-dried strawberries.

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Divide dough into 16 equal portions, each containing roughly 3 tablespoons. Using one chunk of dough at a time, flatten the dough with your hands into a disk that is 1/2 inch thick. Put a frozen cream cheese ball in the center of the dough disk, then gently enclose it with dough. Move cookie to baking sheet that has been prepared. Proceed with the leftover dough and cream cheese balls. Let cookies sit uncovered for half an hour.

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Using parchment paper, line a second big baking sheet with a rim. Place eight of the cookies on the second sheet, leaving an inch or so between each one. Bake for approximately 12 minutes in a preheated oven, changing baking sheets between the top and bottom racks halfway through, or until the tops are set and the edges are brown. Give the cookies five minutes to cool on the baking pans. After moving the cookies to a wire rack, give them about 20 minutes to cool to room temperature.