In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
In the bowl of a stand mixer or with a hand mixer, cream the unsalted butter, full-fat cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
Add the large eggs and pure vanilla extract and mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chopped graham crackers, white chocolate chips, and freeze-dried strawberries.
Scoop the dough into balls, about 2 tablespoons per cookie. Cover and chill for at least 3 hours, preferably overnight.
When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the balls on the prepared baking sheet, 2 inches apart.
Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. If desired, gently press extra chopped graham cracker pieces, white chocolate chips, and strawberry pieces into the tops of the cookies to make them extra pretty.
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
