Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are soft, thick, and brimming with white chocolate chips, buttery shortbread cookies, and freeze dried strawberries!
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla
- ¼ teaspoon almond extract
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup chopped shortbread cookies*, plus more for topping
- ½ cup white chocolate chips, plus more for topping
- 1.2 ounces freeze dried strawberries
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and salt until combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and both sugars together until lightened in color and creamy.
- Beat in the egg, vanilla, and almond extract followed by the pudding mix. Scrape down the sides of the bowl, then dump in the flour mixture. Beat until just combined. Stir in the shortbread cookies, white chocolate chips, and freeze dried strawberries by hand.
- Scoop the dough out, roll into a ball, flatten into a thick disc, then place onto the lined baking sheet about 2 inches apart. Bake for 8-10 minutes, or until edges begin to turn golden. Centers may appear undercooked, but will set up as they cool.
- Immediately after removing cookies from the oven, gently press a few bits of shortbread cookies into the top of each cookie along with extra white chocolate chips.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
*I used Keebler Sandies cookies.