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.
Strawberry Cheesecake Stuffed Cookies
- 8 oz cream cheese room temperature
- 1 egg yolk room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 4 tablespoons strawberry jam
- 2 ¼ cups all-purpose flour
- ¾ cups crushed graham crackers
- 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 extract
- 1 cup white chocolate chips
- Beat the cream cheese, egg yolk, sugar, flour, salt, and vanilla 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 crackers, 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.
- 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 ( the mixture won't be solid, but should be thick; 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.
If you loved the strawberry cheesecake stuffed cookies, you'll love these!!
Red Velvet Nutella Stuffed Cookies
Beer and Pretzel Caramel Stuffed Cookies
I just made these- pretty good but the filling didn’t look like strawberry cheesecake- it was pretty much cream colored- after mixing the 4 tvOS of jam in with the cream cheese- it lost its pretty red color. Was I supposed to just swirl it in with the cream cheese?
Amanda Powell says
Hi Janet, It may just depend on how many strawberry pieces your jam includes. If you want it to have that separation of color you can add 1/2 teaspoon of jam to the top of the filling before you roll it closed.
Ok, I’m thinking maybe I should use strawberry preserves instead of strawberry jam because the jam I used ( smuckers) was smooth without any pieces of strawberry like you described- it just completely dissolved and blended in the filling mixture
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!
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!
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?
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.
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!
You can try it, definitely. I haven't though. Please let me know how it turns out!