Strawberry Kush-cake Cookies

Total Time: ~60 mins Yield: 12 Serving

Ingredients:

For the Cheesecake Filling:

• 4 oz (113g) cream cheese, softened

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For the Cookie Dough:

• ½ cup (113g) unsalted butter, softened

• ¼ cup (50g) granulated sugar

• ¼ cup (55g) brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 ½ cups (190g) all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (90g) freeze-dried strawberries, crushed

• ½ cup (85g) white chocolate chips

RSO Infusion:

• 0.1g RSO (adjust based on your tolerance) Buy Now

• 1 tbsp melted butter (to mix with RSO)

Instructions:

Step 1: Make the Cheesecake Filling

1. In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.

2. Scoop 12 small dollops onto a parchment-lined plate and freeze for at least 30 minutes.

Step 2: Prepare the Cookie Dough

1. In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy.

2. Add the egg and vanilla extract, mixing well.

3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.

4. Stir in crushed freeze-dried strawberries and white chocolate chips.

Step 3: Infuse the Dough with RSO

1. In a small bowl, mix the melted butter with RSO until fully combined.

2. Fold this infused butter into the cookie dough, ensuring even distribution.

Step 4: Assemble the Cookies

1. Scoop 12 portions of cookie dough. Flatten slightly, place a frozen cheesecake filling in the center, and seal the dough around it.

2. Chill the stuffed cookie dough balls in the fridge for 15 minutes.

Step 5: Bake

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Place cookies 2 inches apart and bake for 12-15 minutes, or until golden around the edges.

3. Let cool for 10 minutes before enjoying!