Cookies

            STRAWBERRY & CREAM COOKIES

• 2 and 1/4 cups all-purpose flour

• 1 and 1/2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 4 ounces full-fat brick cream cheese, softened to room temperature

• 3/4 cup unsalted butter, softened to room temperature

• 1/2 cup granulated sugar

• 1/2 cup (100g) packed light or dark brown sugar

• 1 large egg, at room temperature

• 2 teaspoons pure vanilla extract

• 6 ounces white chocolate, to get 1 cup white chocolate chunks

• 1 and 1/2 cups roughly chopped freeze-dried strawberries 

             Instructions

• Preheat the oven to 350°F (177°C). Adjust oven rack to the center rack position. Line the bottom and sides of a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

• Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.

• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs and vanilla extract. Pour this into the flour mixture and mix together with a large spoon or rubber spatula. The dough will be very soft, slick, and thick. Fold in the M&Ms and chocolate chips. The M&Ms and chips may not stick to the dough because of the melted butter, but do your best to combine them.

• Transfer dough to the prepared baking pan and press/smooth into an even layer. Bake for 26–30 minutes or until lightly browned on the sides and top and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs. Do not over-bake. If you notice the bars browning too much before 25 minutes, tent the pan with foil. Bars puff up in the oven, but settle as they cool.

• Allow the bars to cool in the pan set on a wire rack for at least an hour. While they’re still warm, I like to press a few more M&Ms and chocolate chips into the tops, just for looks (optional!). Once relatively cool, lift the bars out of the pan using the overhang on the sides and cut into squares.

• Cover leftover bars and store at room temperature for up to 1 week.