Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, diced
- 1/2 cup white chocolate chips (optional)
Feel free to substitute the white chocolate chips with dark chocolate if you prefer a less sweet option, or even add some chopped nuts for extra crunch!
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step takes me back to the anticipation I felt as a child waiting for the oven to warm up, the kitchen filled with excitement and the scent of vanilla.
- In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy, about 3-4 minutes. This is where the magic begins, as the mixture becomes silky smooth.
- Add in the vanilla extract and egg, mixing until well combined. Remember to scrape down the sides of the bowl to ensure everything is well incorporated.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the diced strawberries and white chocolate chips. Be careful not to overmix, as you want to keep the strawberries intact.
- Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should be soft in the center, reminiscent of a cheesecake’s creamy texture.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step requires patience, but it’s worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International