- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 heaping tablespoons Cheesecake Instant Pudding Mix
- 2 sticks Salted Butter, Slightly softened
- 1/2 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 tablespoon Pure Vanilla Extract
- 2 large Eggs
- 3/4 cup White Chocolate Chips
- 4 ounces Freeze Dried Strawberries
- 1/2 cup Graham Cracker Crumbs
- 1/8 teaspoon Cinnamon
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine flour, baking soda and pudding mix and set aside.
In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy -- about two minutes.
Add the eggs, one at a time, scraping the bowl after each. Add extract and beat until blended.
With the mixer on medium low, slowly add the flour mixture until fully combined.
With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed.
Fold in the white chocolate chips and strawberries. In a small bowl, mix together graham cracker crumbs and cinnamon.
Scoop dough using a large cookie scoop. Dip the top into the graham cracker crumb mixture.
Place on prepared baking sheets, 2 inches apart.
Bake cookies for about 11 minutes, until puffy and golden on edges.
Remove from oven and let cool on sheets for 5 minutes before removing to wire racks to cool completely.