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 1/3 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
June @ How to Philosophize with Cake says
Wow those look amazing! I would be thrilled to get up on a Monday if I had these cookies 🙂
Michelle @ Hummingbird High says
Wow! What a cool recipe; I’ve never seen any cookies like this before. The idea of strawberry cheesecake stuffed cookies is just brilliant!
Medha @ Whisk & Shout says
These look so fabulous and I love the graham cracker crumbs! 🙂 Pinning!
Beeta @ Mon Petit Four says
These definitely look like feel-good cookies! I think I’d be in heaven between the graham cracker crumbs and the gooey, chewy centers <3 These look incredible, Amanda!
[email protected] says
I wish you were my neighbor, these look incredible!
stephanie says
GOOD LORD! These look too good to be true.
Joanne Bruno says
Oh man…how could you NOT love these?! THey look like an addiction waiting to happen.
Zainab says
Cookies are ALWAYS welcome over here. These are just looking too good to be true.
Sarah says
Love this recipe. Just wanted to point out- you do mention the graham crumbs but do not tell us what to do with them in the recipe directions… Otherwise, can’t wait till mine are done in the oven!
Amanda says
Thanks for pointing that out! You mix it in with the flour. I am updating the recipe now!
Erin @ The Spiffy Cookie says
Oh wow they look so unsuspecting from the outside! Yum yum.
Amanda Wilson says
I made these. And was not very impressed. Normally baked goods dont last in my house..but these are. Good concept…I think im going to try using the recipe but a different cooking method so the filling is throughout the cookie. And maybe mix the filling and jam..with a smaller jam ratio.
Amanda says
Amanda, I’m so sorry to hear you didn’t like the cookies. Can you please tell me what it was about the cookie you didn’t like so that I can go back and retest the recipe with adjustments per your suggestion. From your comment maybe you think there was too much jam? When my cookies baked, they spread out a bit so the cheesecake mixture did spread out through the cookie more. Your feedback is invaluable to me!
Angela | Mind Over Batter says
Girl, you have officially changed the state of my Mondays with these masterpieces. I’m almost (almost) wishing for it to be Monday again. If only to have these cookies in my face.
Lynette Siler says
How much flour?? Don’t see it in the ingredients, but it’s in the directions. Thanks!
Amanda says
Hi Lynette, sorry for the late reply! The flour was in with another section of the recipe by mistake. It should be fixed now!
Joanne says
Wow, these cookies look look so delicious!
Amber says
I literally just pulled these out of my oven
They are beautiful. I didn’t have a whole cup of white chocolate so I just added them as little studs on top. I don’t know how to upload a pic or I would but uh, thanks for this recipe!!
Amanda says
Thank you! I hope they were good!
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!
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.
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!
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!