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Strawberry Cheesecake Stuffed Cookies: Gooey white chocolate chip cookies packed with a strawberry cheesecake filling. These are mega! These cookies are packed full of the good stuff, with that perfect crisp edge and chewy middle. The cheesecake filling adds a whole new dimension to the classic cookie recipe I love.
As with most cookies, these need a little chill time before baking but don’t let that put you off. These are super easy to make, but look like a real chef-level showstopper to many. Take them along to your next BBQ or day of meetings and they’ll be gone in seconds. I make these huge, so that I can pack in more of the filling, but of course feel free to make smaller. If you do, use less filling in each and bake for a shorter time.
When baking, these should look golden at the edges. I bake them for longer than my usual cookies as I think it helps to have a bit more of a crisp edge when there’s so much filling! You could, of course, change up some of the white chocolate/dried strawberry mix ins for something equivalent! I find the dried strawberries add a little pop of flavour without adding moisture, but any dried fruit or nuts will work!
I bake these Strawberry Cheesecake Stuffed Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Strawberry Cheesecake Stuffed Cookies
Ingredients
For the Filling
- 75 g Full Fat Cream Cheese
- 60 g Icing Sugar
- Handful of Chopped Strawberries
For the Cookie Dough
- 125 g Butter Melted
- 120 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 215 g Plain Flour
- 3 tsp Baking Powder
- 150 g White Chocolate Chopped
- 90 g Baked Strawberries
Instructions
- Start by making the Cheesecake filling – combine all ingredients in a small bowl. Dollop 1 tsp sized scoops onto a lined baking tray and freeze.
- Make the cookie dough: In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and baked strawberries and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop large balls of cookie dough – somewhere between golf and tennis balls, so you have 8 of similar size. Place on the trays, with several inches in between (max 3 per tray).
- Remove the cheesecake filling from the freezer. Create an indent in each ball of cookie dough using your thumb. Place a tsp cheesecake filling into each of these indents, then wrap the dough around so that no cheesecake filling can be seen.
- Bake for 12-15 minutes, until golden and crisp at the edges. Repeat for all cookies and leave to cool on a wire rack before serving.
