Add the cream cheese and powdered sugar into a medium bowl and whisk until smooth.

Preheat your oven to 350 degrees F. and prepare 2 baking sheets by lining with parchment paper and set aside.

Add the softened butter and sugar into the bowl of a stand mixer with a paddle attachment or use a hand mixer to cream until light in color and fluffy.

Add the eggs, vanilla, and strawberry extract and mix until just combined.

Add the flour and baking soda and mix until there are no dry spots remaining.

Fold in the chopped strawberries last being very careful not to smash the berries.

Using the same scoop that you used for the cream cheese filling, scoop out about 24 balls of cookie dough and place on a lined baking sheet.

Use the bottom side of the scoop to create an indention in the center of half of the balls of dough. Place a frozen cream cheese ball into the indention and gently press into the dough.

Top with the remaining dough balls and carefully form the dough around the cream cheese filling. Roll the dough in your hands to create a smooth ball.

Place about 2-3” apart on the baking sheet and bake for 13-15 minutes until the edges are golden brown.

Remove from the oven and allow to cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container in the refrigerator for up to four days.