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These strawberry cheesecake cookies are soft, chewy cookies made with strawberry extract, white chocolate chips, and filled with a cheesecake filling.
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Okay, but they’re pink…. 😍
…and they’re jumbo!
These strawberry cheesecake cookies are the perfect treat for a girl’s night, Valentine’s Day, Mother’s Day, or even just a sweet little gift for anyone who loves pink! OR keep them all for yourself. No judgement here!
For the Cookies
For the cookies I used my go-to base recipe for all my giant stuffed chocolate chip cookies. The only difference is I swapped the dark brown sugar, for light brown sugar in this recipe so that I could keep the batter lighter in color. I also added in a tiny bit of red food coloring to make the cookies pink. This is entirely optional as it doesn’t add or take away anything in terms of flavor!
Let’s Get to the Fun Part!
Make the Creamcheese Filling
In a large mixing bowl with an electric hand mixer, beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scoop into piping bag or ziplock bag.
Tip: Place your piping bag or ziplock bag in a large cup or canister to help hold it in place while you fill it.
Prep your filling drops
Cut the end of your piping bag and pipe out about 1 1/2 teaspon sized dollops onto a baking sheet with parchment paper. Then place in freezer while you make your cookie dough.
Make the Cookie Dough
In the bowl of a stand mixer, cream together butter and sugars on medium speed for 1-2 minutes. Scrape down the sides of the bowl as required.
Add in about a drop of red food color. I used Americolor gel coloring.
If you’re just using a buttercream filling, you don’t have to pipe a border between your layers.
Add in White Chocolate Chips
on a low setting, add chocolate chips to the batter.
Assembling The Cookies
Weigh out 130g of cookie dough per cookie, and shape into a “bird’s nest.” I used a measuring spoon for this.
Adding the Filling
Working quickly, add frozen cheesecake drops to the center of each dough ball and wrap cookie around the center, creating a large dough ball.
Freeze the dough for 2-4 hours or store in fridge overnight for best results before baking.
Time to Bake!!
Prepare baking sheets with silicone baking mats, or parchment paper. Bake at 350º for 12-15 minutes.
Here’s a video of the process:
White Chocolate Strawberry Cheesecake Cookies
Ingredients
FOR CHEESECAKE FILLING
- 4 oz (1/2 block) full fat cream cheese softened to room temperature
- 1/4 cup powder sugar
- 1/2 tsp clear vanilla extract
FOR THE COOKIES
– Wet Ingredients (can add directly to mixer bowl)
- 200 g butter cold and cubed
- 180 g light brown sugar
- 80 g white sugar
– Small separate bowl
- 2 tsp clear strawberry extract
– Dry Ingredients (large separete bowl)
- 250 g self rising flour
- 200 g plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 150 g white chocolate chips
Optional Ingredient
- 1 drop red food color I used Americolor gel food color
Instructions
MAKE THE CHEESECAKE FILLING
- In a large mixing bowl with an electric hand mixer, beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary.
- Drop about 1 1/2 teaspoon spoonfuls (I use a piping bag) into a parchment paper or wax paper lined baking sheet or plate and freeze while you prepare the cookie dough. You need 19-10 cream cheese centers.
MAKE THE COOKIES
- Place dry ingredients in a large bowl and whisk to combine.
- In the bowl of a stand mixer, cream together butter and sugars on medium speed for 1-2 minutes. Scrape down the sides of the bowl as required.
- On a low setting, add eggs, extract and then dry ingredients until well combined.
- Add in about a drop of red food color. I used Americolor.
- on a low setting, add chocolate chips to the batter.
ASSEMBLING THE COOKIES
- Weigh out 130g of cookie dough per cookie, and shape into a "bird's nest" (see video or step-by-step instructions for a visual of this method)
- Working quickly, add frozen cheesecake drops to the center of each dough ball and wrap cookie around the center, creating a large dough ball.
- Freeze the dough for 2-4 hours or store in fridge overnight for best results before baking.
- Prepare baking sheets with silicone baking mats, or parchment paper. Bake at 350º for 12-15 minutes.
Notes
- This recipe makes about 9-10 jumbo-sized stuffed cookies!
- Storage: These cookies can be stored at room temperature in an airtight container for up to 4 days.
