1boxinstant cheesecake mix3.4 ounces, I used the JELL-O brand
2large eggsbeaten
1teaspoonvanilla extract
½teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
2cupsall purpose flour
¾cupwhite chocolate chips
1 ¼cupfreeze dried strawberriesslightly crushed
Instructions
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.
Notes
Tips
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.
How to storeYou can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.Nutritional information is an estimate only.