Prepare the Dough:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the Add-ins:

Gently fold in the chopped strawberries, white chocolate chips, and chilled cream cheese chunks. Be careful not to overmix to prevent the strawberries from releasing too much juice.

Chill the Dough:

Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.

Bake the Cookies:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12–14 minutes, or until the edges are golden brown and the centers are set.

Cool & Serve:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips:

Drizzle with a light honey glaze for extra sweetness.

Store cookies in the fridge to keep the cheesecake chunks firm.

Use freeze-dried strawberries for a more concentrated flavor if fresh strawberries aren’t available.

Soft, creamy, and bursting with fruity flavor—these cookies are a strawberry lover’s dream! Enjoy!