8 tablespoons unsalted butter softened
½ cup light brown sugar
½ cup sugar
1 box instant cheesecake mix 3.4 ounces, I used the JELL-O brand
2 large eggs beaten
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 cups all purpose flour
¾ cup white chocolate chips
1 ¼ cup freeze dried strawberries slightly crushed
In a large mixing bowl combine the instant cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
Next, mix in the butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first.
Stir in the white chocolate chips and freeze dried strawberries with a large spoon. Let the dough chill in your fridge for at least one hour.
Use about 2 tablespoons of cookie dough to form your cookies.
Bake on a greased baking sheet or a baking sheet with parchment paper (not wax paper) for 10 to 13 minutes at 350 degrees. Let them rest on the baking sheet for 10 minutes after baking. Be careful not over bake or it will cause the strawberries to burn.
The cookies may seem under baked at first but they will finish cooking on your baking sheet.
The dough may seem crumbly at first but it should form together once you mix it more or form it in your hands.
Be sure to chill the dough or your cookies will be too flat.
Do not melt the butter, it should be softened and not melted.
Be sure to line your baking sheet with parchment paper, not wax paper.
Nutritional information is an estimate only.
Saturated Fat: 5g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 2g
Trans Fat: 0.2g
Vitamin A: 207IU
Vitamin C: 226mg