Strawberry Cheesecake Sandwich Cookies Recipe 445

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Steps:

• In the bowl of a stand mixer cream together the cream cheese, butter, sugar & vanilla on medium high speed until fully incorporated. Reduce speed to low and gradually add in flour until just mixed together. Remove bowl from stand. Take chopped strawberries and gently pat them with a paper towel to remove excess water. Using a large spatula, gently fold the strawberries and white chocolate chips into the batter. (Start with 1 cup strawberries and 1/2 cup white chocolate chips, use more if needed). Place in refrigerator to chill approximately 15 to 30 minutes. While the dough chills, preheat oven to 325°F and cover a baking sheet with parchment. Once dough has chilled, remove from refrigerator and scoop approximately 1/2 tablespoon sized balls of dough onto cookie sheet placing them 2 inches apart. Bake for 15 to 17 minutes, until tops are set and outer edges are slightly golden (Check the cookies around 12 minutes to make sure they aren't over baking). Let cool on baking sheet for a few minutes, then transfer to cooling rack to cool completely. While cookies are cooling, make your frosting. White chocolate cream cheese frosting: In the bowl of a stand mixer cream together cream cheese, butter & white chocolate over medium speed. Add in vanilla and mix until incorporated. Reduce speed to low and add in confectioner's sugar. Once combined, increase speed until light & fluffy in consistency. To assemble cookies, take one cookie, bottom side up and spread frosting over top. Top with another cookie bottom side down, repeat for all cookies. Store in an airtight container in the refrigerator. These cookies are great cold or allow them to set slightly for the chill to knock off before serving. Cook's Note: If you are not including strawberries in your cookies and only chocolate chips or nuts, baking time should be 12 minutes. The strawberries add extra moisture which causes it to need a longer baking time.

Steps:

• In a medium bowl, smash cream cheese with a fork.
• Combine the rest of the ingredients (except the vanilla wafers) together with the cream cheese.
• Mix well.
• Let chill in the refridgerator for at least 30 minutes.
• On the flat side of the wafer, spread 2 tsp of mixture.
• Then top with another wafer to make a sandwich.
• Sprinkle with powdered sugar.
• Serve immediately.