You guys!! Make this recipe from Sally’s Baking Recipes site. I’m going to drop in the recipe and how to cook them but Sally has a terrific walk through if you like all the details. Oh and measure using a scale. It changes everything.

• 2 1/4 (281g) cup all purpose flour
• 1 1/2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 4 oz (113g) full fat cream cheese, softened to room temp
• 3/4 cup (170g) unsalted butter, softened to room temp
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) dark brown sugar
• 1 large egg, room temp
• 2 tsp vanilla paste (or extract if you don’t have paste)
• 6 oz (170g) white chocolate
• 1 1/2 cup (45g) roughly chopped freeze dried strawberries

Whisk flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

Using the stand mixer, cream on medium high speed the cream cheese until totally smooth. Add butter and cream together with cream cheese. Add granulated sugar and brown sugar. Beat about 2 mins until smooth and creamy. Add egg and vanilla and beat for 1 min.

Add dry ingredients to the wet and mix on low speed until combined. Then add white chocolate and strawberries until just combined.

Cover and chill the dough for 2 hrs and up your 4 days. If cooling for longer than 2 hrs, let sit at room temp for 40 mins before shaping cookies.

Preheat oven to 350 degrees. Line baking sheets with parchment or silicone mat.

Using a medium cookie scoop for a heaping 1.5 TBSP, scoop and place cookies 3” apart. Bake for 13-15 mins or until slightly brown on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 mins. Then transfer to a cooling rack.

Enjoy!