Preheat oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, cheesecake pudding mix, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract until fully combined.
Add the flour, baking soda, and salt. Mix just until combined.
Fold in the crushed freeze-dried strawberries, strawberry powder, and white chocolate chips.
Add milk if dough is too dry and mix until just incorporated.
Scoop dough using a 1.5-ounce cookie scoop and place on prepared baking sheets about 2 inches apart.
If desired, press a few extra white chocolate chips and strawberry pieces onto the tops of the dough balls.
Chill dough for at least 30 minutes.
Bake for 9–11 minutes, or until the edges are set and the centers still appear slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
