Ingredients

• ▢2 sticks (1 cup) salted butter, at room temperature

• ▢3/4 cup brown sugar

• ▢1/3 cup granulated sugar

• ▢2 large eggs

• ▢1 tablespoon vanilla extract

• ▢2 cups, plus 3 tablespoons all-purpose flour

• ▢1/4 cup malted milk powder (or 1/4 cup additional flour)

• ▢1 teaspoon baking soda

• ▢1/2 teaspoon salt

• ▢1 cup chopped white chocolate chunks or chips

• ▢1 cup freeze-dried strawberries

• 2-3 tablespoons strawberry jam

Instructions

• 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. Add 1 stick butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so. 3. To the brown butter, mix in the remaining 1 stick butter, the brown sugar, granulated sugar, eggs, and vanilla, beating until combined. Add the flour, malted milk powder, baking soda, and salt. Gently fold in the white chocolate and strawberries. Then very lightly swirl in the jam. 4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Remove from the oven, rotate and bake another 2-3 minutes or until the cookies are just beginning to set on the edges. 5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and store in an airtight container for up to 4 days.