Fresh Strawberry Cream Cheese Drop Cookies (Print-Friendly Version)

Cream cheese and butter form a soft cookie dough with chopped strawberries and white chocolate. Dry the berries after washing and keep pieces small so they distribute evenly. Bake a small first tray to establish the finish time for your portion size.

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# Ingredients You’ll Need:

→ Cookie Base

01 - 8 ounces cream cheese, softened

02 - 1/2 cup unsalted butter, softened

03 - 1 cup granulated sugar

04 - 1 large egg

05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 1/4 cups all-purpose flour

07 - 1/2 teaspoon baking powder

08 - 1/4 teaspoon salt

→ Mix-ins

09 - 3/4 cup finely chopped fresh strawberries

10 - 1/2 cup white chocolate chips

# How to Make It:

01 - Heat the oven to 350°F and line baking sheets.

02 - Wash, hull, dry and finely chop the strawberries before measuring.

03 - Beat softened cream cheese and butter until smooth.

04 - Add sugar and mix evenly, scraping the bowl.

05 - Beat in egg and vanilla.

06 - Whisk flour, baking powder and salt separately.

07 - Fold the dry ingredients into the wet mixture just until combined.

08 - Fold in strawberries and white chocolate chips gently.

09 - Scoop a few tablespoon-size portions onto a cool lined tray with room to spread, chilling soft dough if needed.

10 - Bake the test tray, checking from twelve minutes and continuing until edges and centers are set without wet dough. Use that observed finish for subsequent trays, then rest five minutes before cooling on a rack and refrigerating promptly.

# Extra Suggestions:

01 - No. This is a cream-cheese drop cookie with berries mixed into the dough, not the separate filled-cookie recipe. Dry washed strawberries before chopping and measuring three-quarters of a cup; water clinging to the fruit adds liquid that was not included in the formula. Soften the butter and cream cheese without melting them, then scrape the bowl before adding flour. Fold fruit and white chocolate in last so the berries are not crushed by extended beating. Use similar tablespoon-size portions on a cool tray. If the dough becomes too soft to scoop consistently, chill it before continuing rather than adding unmeasured flour to compensate.

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