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!
Happy Monday!
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.
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.
strawberry cheesecake stuffed cookies I made my own strawberry jam using about 10 medium strawberries and ⅓ cup sugar heated over medium-high for about 15 minutes in a small saucepan. The cream cheese filling won't be thick enough for you to just scoop in and roll around. It is a little thin and it can get messy getting it in. If you really want it thicker, you can add more flour, freeze it for a little, or cook down the jam longer. 
Strawberry Cheesecake Stuffed Cookies
Ingredients
Filling
Cookies
Instructions
Notes
Nutrition Information:
Yield: 16
Serving Size: 1 cookie
Amount Per Serving:
Calories: 168Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 129mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 5g
If you loved the strawberry cheesecake stuffed cookies, you'll love these!!
Red Velvet Nutella Stuffed Cookies
Madison says
Hello !! I have made these cookies and they were a hit !! My only question lies in how to store them. I plan on shipping these soon and was wondering do they need to be overnighted because of the cream cheese filling.
Amanda Powell says
Hi! Apologies for the delayed response! I have never shipped these cookies before, but since the weather is cooler, I personally would ship them normally, perhaps with a small ice pack hidden in the bottom. If you want to be safe, overnighting it would definitely be the way to go!
Jane says
Hi
No mention of whether or not to grease the cookie sheet. And the sheet I was going to use is one of those double cookie sheets. Will that adversely affect them?
You have answered quite quickly before. I hope you're around! lol (My luck you are on holiday!) I have them sitting on the counter ready to build...
Thank you Amanda!!
Amanda Powell says
Hi Jane! I hope I’m not too late! I’ve always baked my cookies on a baking sheet that is lined with parchment or a baking mat. If your favorite chocolate chip cookies tend to stick if they aren’t greased, then I would grease your sheets for this recipe as well because the base recipe is similar to that. I hope you enjoy the recipe, I actually had an intern help develop the recipe!
HENDI says
sorry, i couldnt undestand..
''3.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.''
Could you explain in another way, please?
Thank you.
Amanda says
No problem!
Beat the butter and sugar together using a stand mixer or handheld mixer until it is light in color and fluffy. Add in the eggs one at a time. Be sure to mix in the first egg into the butter and sugar until it is fully mixed in before adding the next egg. Beat in the second egg before adding in the vanilla bean paste.
Nicole says
Hi! The recipe sounds amazing, an I really want to try and make these cookies. However, I don't feel like buying two types of sugar. Can I just use granulated sugar twice? Thanks so much!
Amanda says
You can try it, definitely. I haven't though. Please let me know how it turns out!