strawberries & cream cookies 

2 cups plus 3 Tbsp all-purpose flour
½ ts baking soda
¾ ts salt
12 TB unsalted butter, room temp
8 oz. cream cheese softened
¾ cup light brown sugar, not packed
½ cup granulated sugar
1 ts vanilla extract
¾ cup of chopped (small) strawberries (that have been patted dry)

Make sure to take the chopped strawberries and pat them dry (2 times) with paper towels to get as much moisture out of strawberries as possible. Set aside.
Whisk all dry ingredients together; set aside.
Cream the butter and cream cheese together with a mixer until smooth. Add in both sugars and beat until thoroughly combined, add in the vanilla extract, mix again.
Add dry ingredients and mix until just combined, and by hand add in the strawberries.
Cover dough well with plastic wrap and chill in fridge for at least 3 -6 hours.
When ready to bake cookies preheat oven to 350 degrees.
Using a medium or small cookie (or ice cream scoop), drop dough onto parchment lined baking sheets and bake for 12-16 minutes or until edges are set and bottoms are golden brown.

Mine were done at the 15-minute mark.
The cookies will be soft and hard to move, please let them set up on baking sheet.
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

I got about 18-20 cookies using a medium ice cream scoop;
You might get more cookies if you use a smaller ice cream scoop.