Soft and tender strawberry pudding cookies that are filled with a white chocolate strawberry cheesecake filling and studded with 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.