By ABBY GROFF
Staff Writer
Ingredients:
- 2 cups of strawberries
- 1 tablespoon of lemon juice
- ¾ cup of all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ¼ cup of unsalted butter
- 4 ounces of cream cheese
- ¾ cup of granulated sugar
- 2 teaspoons of pure vanilla extract
- 2 eggs
- 6 ounces of white chocolate chips
Instructions:
- Dice your strawberries and add them into a bowl. Add 1 tablespoon of lemon juice and mix.
- For your dry ingredients in a separate bowl, add a ¾ cup of all-purpose flour, 1 teaspoon of baking powder, and a ¼ teaspoon of salt. Sift the dry ingredients.
- Now, in another bowl, add ¼ of a cup of unsalted butter at room temperature and 4 ounces of cream cheese. If you have a mixer bowl, cream together on low speed. If not, just mix as you would regularly.
- After mixing pretty thoroughly, add ¾ of a cup of granulated sugar, 2 teaspoons of vanilla extract, and crack 2 large eggs into the mix.
- Add ½ of your bowl of dry ingredients into it and continue mixing.
- Once the ingredients have been mixed together, add about 6 ounces of white chocolate chips, or however much you feel would make them the most delicious.
- Then, put your diced strawberries into a strainer. Sprinkle 2 tablespoons of flour over the strawberries. Stir thoroughly to make sure all of them are coated in flour.
- Add your strawberries into the bowl with the rest of the ingredients and fold them into the cookie dough.
- Refrigerate your cookie dough for roughly 10 minutes.
- Grab your cookie sheet and scoop the dough onto it; make sure to keep them at least 2 inches apart.
- Bake for 13-15 minutes until the edges are golden, and enjoy!