Instructions

• First, preheat your oven to 375 degrees Fahrenheit because your dough needs that warm environment for the perfect crust.
• In a medium bowl, whisk together the flour, baking soda, and salt so those will be spread evenly through your dough. Set this aside for now.
  3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
• In a large bowl, beat the softened cream cheese, unsalted butter, light brown sugar, and granulated sugar until it’s super smooth and creamy. It’s okay if you gotta scrape the sides a few times.
  1 cup unsalted butter, 1 cup packed light brown sugar, ¼ cup granulated sugar
• Add the powdered sugar, vanilla extract, and egg to your wet ingredients, beating until they’re all mixed in nicely. You’ll notice the dough starts looking thicker and more luscious.
  ¼ cup powdered sugar, ½ teaspoon vanilla extract, 1 large egg
• Gradually add the dry mix into the wet, folding in gently until it’s just combined. Overmixing might make your texture tough, so be kinda gentle here.
• Finally, fold in white chocolate chips, strawberry extract, and those broken freeze dried strawberries. Then scoop dough onto a parchment-lined baking sheet about 2 inches apart so they have room to spread.
  ½ cup white chocolate chips, ½ teaspoon strawberry extract, 1 ounce freeze dried strawberries
• Bake these for 13 to 15 minutes or till edges turn lightly golden. You’ll feel the excitement as you watch the transformation.
• Let the cookies cool on the baking sheet for about 5 minutes so they finish firming up before transferring them to a wire rack to cool completely.