Ingredients:

  • 1 box (15.25 oz) Strawberry Cake Mix
  • 1/2 cup (113g) unsalted butter, softened
  • 2 oz (56g) cream cheese, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (170g) white chocolate chips
  • 1/4 cup freeze-dried strawberries, crushed

Instructions:

  1. Prep the oven. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
  2. Cream the fats. In a large bowl, beat the 113g of softened butter and 56g of cream cheese together until smooth. Mix until no lumps of cream cheese remain.
  3. Add liquids. Whisk in the 2 eggs and 1 tsp vanilla extract.
  4. Incorporate the mix. Pour in the box of strawberry cake mix and the crushed freeze dried strawberries. Stir until a thick, sticky dough forms.
  5. Fold in chocolate. Gently fold in the 1 cup of white chocolate chips using a spatula. Distribute them evenly so every cookie gets a fair share.
  6. Scoop the dough. Use a tablespoon or a cookie scoop to form 24 balls. Space them 2 inches apart on the sheets.
  7. Initial Bake. Slide the trays into the oven and bake for 10 minutes. Wait until the edges are just barely set.
  8. The Bang Technique. About 8 minutes in, gently lift the baking sheet and drop it against the oven rack.
  9. Cooling phase. Remove from the oven and let them sit on the hot pan for 5 minutes. The residual heat finishes the cooking process.
  10. Final Transfer. Move the cookies to a wire rack to cool completely. Allow the white chocolate to firm back up.