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1
Heat oven to 375 degrees.
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2
Line 2 baking sheets with parchment paper.
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3
In a medium bowl sift together flour baking soda and salt.
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4
Set aside.
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5
In a large bowl beat together butter and both sugars until light and fluffly, scraping the sides as needed, about 5 minutes.
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6
Reduce speed to low, then add the egg and vanilla mixing well.
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7
With the mixer running gradually add the dry mixture until well incorporated.
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8
Mix in the chocolate and strawberries.
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9
Arrange 1 TBSP balls of dough on the baking sheet, leaving 1 1/2 inches between each cookie.
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10
Bake the cookies rotating the sheets front to back and top to bottom halfway through, until spread and golden brown, about 8 to 10 minutes.
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11
Cool on pan for 5 mins, then transfer to wire rack.
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12
While cookies cool make the filling.
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13
In a large bowl combine the powdered sugar, cream cheese and vanilla.
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14
Beat them together until very smooth, about 3 to 4 minutes.
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15
Use a rubber spatula to fold in the whipped topping.
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16
Transfer to a piping bag with a large tip.
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17
I use a ziplock bag.
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18
Refrigerate until slightly firm.
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19
If using a zip close bag snip the corner off.
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20
Pipe the filling in a circle over each cookie to cover most of it.
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21
Fill the center with a dollop of jam.
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22
Refrigerate the cookies at least 1 hour before serving.
