Instructions

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper so your cookies don't stick or go sideways.
• Whisk together your flour, baking soda, and salt in a medium bowl. This makes sure all the dry stuff is nice and even before it hits the wet.
  3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
• In a larger bowl, beat the butter and cream cheese until it turns creamy and smooth. This step's crucial so your cookies get that nice tender pull texture.
  1 cup unsalted butter
• Add brown and granulated sugars to the mix. Beat it until the mixture looks light and fluffy.
  1 cup packed light brown sugar, ¼ cup granulated sugar
• Beat in the egg, the egg yolk, vanilla, and strawberry extract until it’s all incorporated.
  1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, ½ teaspoon strawberry extract
• Slowly add the dry ingredients to the wet, mixing just until combined. Fold in the white chocolate chips and freeze dried strawberries until evenly incorporated. Add a few drops of pink food coloring and beat to combine.
  3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, ½ cup white chocolate chips, 1 oz freeze dried strawberries, pink food coloring
• Scoop the dough into ¼ cup portions. Flatten each dough ball with your hands into a flat circle. Place one cream cheese center in the center of the flattened cookie dough. Form the dough into a ball around the cream cheese, making sure it’s sealed inside and no cream cheese mixture is exposed.
• Space the cookies 2 inches apart onto the prepared cookie sheets. Chill cookies for 1 hour until baking.
• Bake for 13-15 minutes, or until the edges are golden brown and the tops are puffy and just set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.