In a large bowl, cream together butter, cream cheese, and sugar for about 2 minutes.
1 cup salted butter, 4 ounces cream cheese, 1 cup sugar
Add eggs to butter mixture one egg at a time. Add vanilla and mix.
2 eggs, 2 teaspoons vanilla
In small bowl add flour, baking powder, salt, and baking soda and whisk slightly. Add flour mixture to butter mixture and mix until just combined.
2 ½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
Fold in freeze dried strawberries, blueberries, and white chocolate chips.
½ cup freeze dried strawberries, ½ cup freeze dried blueberries, ½ cup white chocolate chips
Let batter mixture rest for 30 minutes in the refrigerator.
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Use a cookie scoop to portion out batter.
Bake for 10-12 minutes. Cool on the baking sheet for a few minutes and then remove to finish cooling on a wire rack.
Notes
Ensure that your butter, cream cheese, and eggs are at room temperature before you begin. Room temperature ingredients incorporate more evenly and result in smoother dough.
Don't skip the chilling step. Chilled dough is easier to handle, prevents cookies from spreading excessively, and enhances flavor.
Dip your cookie scoop in flour before each use to prevent sticking.
Keep a close eye on the cookies, as they can brown quickly due to the higher fat content from the cream cheese and butter.
Store cookies in an air tight container or zipper top bag. Place in the refrigerator if they will be available for several days, or on counter if they will be eaten in 2-3 days.
Other colorful mix-ins include patriotic sprinkles, red white and blue candies, or other dried fruits like blackberries and raspberries.