I'll be honest, I've kind of been checked out a little this week with the blog. It just feels like there is so much going on, all the time, and lately I've been struggling to keep up with it all. One of my close family members is facing some health struggles, and I've been thinking about him a lot and sending my good thoughts and prayers his direction. I've also been working more hours lately, doing lots of family photography (for some gorgeous people!), and still trying to give my best self to my two little girls and my husband. Most days I fall asleep exhausted and wake up feeling almost the same.
Anyway, I find that when I'm tired or frustrated or confused, a cookie is usually helpful, so how about some of these strawberry cheesecake pudding cookies? They're moist and delicious and full of flavor. And seriously, the strawberries at Costco right now are just perfection. I really think the strawberries this year are the best I've had since Geoff and I visited Germany in 2006, and bought some strawberries at the farmer's market that were from Italy. (Italian strawberries = amazing.) Have you ever seen anything more beautiful?
I've expressed my love of baking with fresh strawberries many times, but seriously, if you haven't done it already, you must. And these cookies would be an awesome way to start!
Strawberry Cheesecake Pudding Cookies
adapted from my Banana Cream Pudding Cookies
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar1/4 cup sugar1 (3.4 oz) package instant cheesecake pudding2 eggs1 tsp vanilla1 tsp baking soda2-1/4 cups flour1 cup finely chopped strawberries1 cup white chocolate chipsPreheat oven to 350 F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Add flour mixture slowly until well incorporated. Add chocolate chips. Gently fold in strawberries, trying not to crush them. Roll into 1″ balls (I used a cookie scoop instead) and place on greased baking sheet. Bake at 350 F for 8-12 minutes.
Hungry for more from The Baker Upstairs?