These strawberry cheesecake cookies are soft and tender. They have a strawberry pudding mix in the cookie, a white chocolate strawberry cheesecake filling, and studded with white chocolate chips. They make a perfect spring and/or summer dessert, but can easily be whipped up any time of the year! Be sure to check out the Strawberry Sugar Cookies too!
Strawberry Cheesecake Cookies
They say that baking for others makes the baker feel just as good, if not better than the receiver of said baked goods. I pretty much believe that with all of my heart. Whether someone that's sick, a friend having a bad day or new parents, when I want to help make things a little better, I start whipping things up to bake. It takes my mind off from things when I'm in the kitchen baking and it warms my heart to see people excited for some fresh baked goods.
While I was testing recipes for my cookie cookbook, I shared my cookies with my friend and her grandma. He grandma was bananas over the cookies. I loved to hear her feedback on the cookies even though I always knew it was going to be something pretty sweet.
Fast forward a few months and here we are with the same grandma just coming home from surgery to remove a lump in her breast. She's been diagnosed for the second time the breast cancer this month. I wanted to let her know that I was thinking of her so I immediately ran to the kitchen like I always do, grabbed my Bob's Red Mill All-purpose flour, and started creating a recipe for a cookie with flavors I knew she loved.
That's how this strawberry cheesecake cookie recipe was created. I was inspired by my friend Amanda's strawberry cheesecake stuffed cookies recipe. That lady can really take some perfect gooey cookie shots. I'm pretty jealous.
I also made some delicious strawberry macarons. If you've never made them, keep an eye out for my detailed recipe. Grab a bag of Bob's Red Mill almond meal/flour while you wait. They were a whole lot of pink and I didn't think they were ready for their debut on the blog just yet. Soon though.
I just love how I packaged these cookies up. It's quite satisfying. I just grabbed a tiny paper doily, a cupcake box, and some baker's twine. It's that simple, folks!
How to make Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies
- 8 oz. cream cheese room temperature
- ¾ cup strawberry spread
- 4 oz. white baking chocolate melted
- 1 cup butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tsp. vanilla extract
- ½ tsp. strawberry extract
- 2 eggs
- 1 box (3.4 oz) strawberry creme pudding
- 2 ¼ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 12 oz. white chocolate chips
- In a medium bowl, beat together with a hand mixer cream cheese and one-fourth of the strawberry spread until incorporated.
- Add in another one-fourth of strawberry spread and beat until incorporated.
- Add in the remaining strawberry spread and beat until completely combined.
- Melt the white baking chocolate in the microwave with 30 second intervals and stirring after each time.
- Add the completely melted white baking chocolate in with the cream cheese mixture and quickly beat in with the hand mixer. Cover and refrigerate until the cookie dough is ready.
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- In a large mixing bowl, add in the butter, brown sugar, and granulated sugar. Beat on medium with a hand mixer until light and fluff.
- Add in the vanilla extract, strawberry extract, and eggs. Beat until incorporated. Scrape down the sides of the bowl.
- Add the dry pudding mix, flour, baking soda, baking powder, and salt to the wet ingredients. Beat on low until most of the dry ingredients are incorporated. Turn mixer to medium and beat until the dry ingredients are just incorporated.
- Add in the white chocolate chips and stir until they are evenly distributed in the cookie dough.
- Scoop the dough using a 2 T. or 3 T. cookie scoop. Using your finger, press a whole into the center of the cookie dough while it's still in the scoop. Add the filling into a sandwich bag and cut a small hole in the corner of the bag. Fill the hole with the filling. Don't overfill the cookies. Push the cookie dough that's press above the cookie scoop from forming the hole over top of the filling.
- Scoop 5 - 6 cookie dough balls onto the prepared cookie sheet.
- Place the cookie sheet into the preheated oven and let the cookies bake for 16 minutes or until done. The time will vary on the size cookie you made.
- Remove from the oven and let cool for about 10 minutes. They will be really soft fresh out of the oven.
- Once cooled slightly, place onto a paper towel or wire rack to cool completely OR eat warm.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Thank you Bob’s Red Mill for sponsoring this post!