Begin by cooking your fresh strawberries. In a sauce pan over medium heat, combine your fresh chopped strawberries and white granulated sugar. Mix for about 8-10 minutes until it thickens and forms a sauce. Remove from the heat and allow your cooked strawberries to cool down completely.
In a mixing bowl, combine your butter and sugar. Mix well until ingredients are well incorporated.
Add your cream cheese and vanilla extract. Beat everything with a hand or stand mixer until well combined.
Mix in your egg and continue mixing until well incorporated.
Immediately add in your completely cooled down, chopped strawberries and mix until well combined. These are your wet ingredients.
In a separate bowl, gently whisk together your flour. baking powder and salt. These are your dry ingredients.
Combine your dry ingredients with your wet ingredients about 1/4 cup at a time while mixing together.
Once you are finished combining your wet and dry ingredients, gently fold in your chocolate chips using a spatula.
Refrigerate your cookie dough for 1 hour. This step is optional, however it is best not to skip it, if possible, as it will ensure your cookies rise up nicely and have the best texture.
Remove your cookie dough from the refrigerator and roll your cookies into 1 inch balls. Place them on your baking sheet, preferably with parchment paper or spray with non stick baking spray prior.
Bake in a preheated 350 degrees F. oven for 10-12 minutes. Do not over bake! The center may look soft, but remember these are soft-baked cookies and they will hold their shape nicely after cooling down.
Remove your strawberry cheesecake cookies from the oven and allow them to cool in the baking pan for about 15-20 minutes before transferring to a cooling rack to finish cooling down.
Finally, top off your strawberry cheesecake cookies with homemade vanilla icing and sprinkles of your choice. This step is completely optional but fun for the kids!