From Tasty.

@katlieu

Boba Strawberry Cheesecake Cookies by @katlieu the Queen of Asian baking

A recipe modified from my upcoming cookbook, “108 Asian Cookies!”

​​Ingredients:

For the frosting:
One 8-ounce bar of cream cheese, softened
1/3 cup unsalted butter, softened
1 to 2 tablespoons heavy cream, and more as needed
1 tablespoon miso
Pinch of kosher salt
2/3 to 1 cup confectioners’ sugar

For the topping:
1/2 cup store-bought boba pearls, cooked according to the packaging instructions
Sea salt flakes

For the cookie:
Use your favorite sugar cookie dough, enough to make 27 to 28 cookies
1/3 cup freeze-dried strawberries, crushed
1 cup white chocolate chips
1/4 cup chopped macadamia nuts

To make the cookies, portion dough into 1 tablespoon-sized balls on a baking sheet with parchment paper and chill for 30 minutes in the fridge. Flatten cookie balls and bake at 350°F until the edges are golden brown, about 12 minutes.

To make the cheesecake frosting, whisk all the ingredients together until smooth and spreadable. Transfer to a piping bag fitted with the piping tip of your choice. I chose a round tip here. Pipe the cheesecake frosting using a piping bag, and top with boba pearls and strawberries and brown sugar syrup if that comes with the instant boba pearls. Enjoy!