Cookies just got better with these delicious strawberry cheesecake stuffed cookies. Imagine your favorite strawberry cheesecake stuffed inside a warm, buttery white chocolate chip cookie. Yum!
Yes, okay, perhaps not so happy, but we are here anyway and gosh darn it, we are going to make the best of it, right? To keep our spirits bright, I am sharing my strawberry cheesecake stuffed cookies because I cannot stop munching on them and I know you will love them too.
You’d think that after all the cake I’ve been eating this past weekend that I would want to take a break from the sweets, but you’d be wrong. There is no denying two or three of these cookies if you have then in your sight.
I can’t really pick which part of this cookie I love the most. The crispy edges.. the soft, chewy inside… the gooey cheesecake… the fresh strawberry jam…. Honestly, I think it’s how it all comes together that really gets to me. These are the feel-good cookies we need to get us through today. I recommend grabbing your favorite drink (seriously guys, the mango black tea lemonade rules my life right now) and a couple of these cookies, and taking on the day with gusto.
Some notes: Don’t try and use a white chocolate bar here. We need white chocolate chips because they will brown in the oven and when that happens, the sugar caramelizes and it gives the white chocolate a brown butter nuttiness to it which helps cut the sweetness and adds so much more depth to its flavor. If you don’t have graham cracker crumbs, feel free to replace it with whole wheat flour, or all-purpose flour. In the recipe, I recommend two chilling times, but if you are looking at the recipe thinking you ain’t got time for that, you can skip the first chilling period. The first chill is to help make the dough easier to work with when you are shaping and filling it, but you can skip it if you are pressed for time. Do not skip the second chilling time though, as that keeps the cookies from getting greasy from the butter or spreading too much in the oven.
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla bean paste
- 4 tablespoons strawberry jam*
- 2¼ cups all-purpose flour
- ¾ cups graham cracker crumbs
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon corn starch
- ¾ cups unsalted butter, room temperature
- ¾ cups sugar
- ⅔ cups lightly packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1 cup white chocolate chips
- Beat the cream cheese, sugar, and vanilla paste together. Stir in the jam. Cover and set aside in the refrigerator for at least 20 mins to firm slightly.
- Mix together the flour, graham cracker crumbs, salt, baking soda, and corn starch together. Set aside.
- Beat together the butter and sugars until light and fluffy. Add in the eggs and beat each in one at a time until fully incorporated. Beat in the vanilla paste.
- Mix in the flour mixture and beat until incorporated. Fold in most of the white chocolate chips, leaving some to stud the top of the dough. Chill for about 30 minutes (this chilling time is optional, but recommended to make the dough easier to work with). Preheat the oven to 350 degrees F.
- Scoop out one tablespoon of the cookie dough and create a deep bowl. Fill with a heaping teaspoon of the cheesecake mixture (if you end up with extra filling, don't be shy about adding more to the cookies as long as you seal them well). Top with another tablespoon of cookie dough, ensuring there are no openings the cheesecake can escape. Repeat with all the dough. Top the cookies with the remaining white chocolate chips, pushing them in slightly to stick.
- Chill for at least 30 minutes, then bake for about 10 - 12 minutes, or until a light golden brown.