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.
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.
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.
Serving Size: 1 cookie
Amount Per Serving: Calories: 168Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 129mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 5g
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.