White Chocolate Cream Cheese Strawberry Cookies

Cream Cheese Strawberry Cookies

Just so everyone knows, this White Chocolate Cream Cheese Strawberry Cookies recipe has been adapted from the blog: Bake To The Roots

The main selling point of this recipe is that I do love anything white chocolate, plus the fact that there are not many food bloggers incorporating this ingredient in their cookies – always about the regular cocoa chocolate…Plus, I also resonate with the food blogger Marc, he seems to love food although he is a graphics professional.

White Chocolate Cream Cheese Strawberry Cookies

I wanted to try and make a cream cheese cookie that tastes just as good, if not better than the original. I had never used an egg replacer before so it was quite hard for me, but after many trials and errors in my kitchen with various ingredients like almond cream cheese, Egg Replacer powder mix (with some added liquid), sugar/flour ratio adjustments based on trial-and error testing of different size balls from small teaspoonful to heaping tablespoon full; all combined into one single batch – they turned out PERFECT!

If you have tons of strawberries where you are, then this recipe will be a hit to you! What’s more, if you love white chocolate then even more perfect? The real deal here is being able to start using cream cheese when making cookies which, to be honest, I have never heard of before….

Note: I made tweaks to this to my liking – use organic lemons, use organic strawberries and use organic egg

So here we go, one of the most attractive variant of chocolate cream cheese cookies recipe!

Why People Love White Chocolate Cream Cheese Strawberry Cookies

Strawberry cookie dough? Why, yes! The strawberry cookies are made with real strawberries mixed in and they have a natural flavor without any artificial ingredients. Cream cheese filling is also included for even more creaminess of the most delicious kind. These big, pillowy cookies stay so soft because of their dense texture that’s perfect to enjoy on days when you can’t get out of bed or just need some comforting after work at home because your boss was mean all day long.

Frequently Asked Questions

What kind of cream cheese should I use?

This recipe can be made with regular dairy ingredients if you aren’t dairy free. If using full fat cream cheese, we recommend the blocks over the tubs and add an extra ⅓ cup of icing sugar to compensate for a lack in texture due to it’s higher water content than traditional cream cheese.

Icing sugar is the secret to getting your vegan cream cheese filling right. Vegan alternatives are typically firmer than traditional dairy-based options, so you need more icing sugar for a smooth consistency that’s not too stiff or difficult to spread on cake layers and cupcake tops.

I always keep some of my favorite non-dairy brands in stock at home because they depend on ingredients like coconut milk instead of soy, which I don’t care much for – but if it works better with what you’re making/serving them alongside then go ahead! It’ll take longer to freeze a tofu base versus one made from coconuts (or whichever other ingredient) since each type has different binding properties when mixed together.

Can I skip the filling?

If you want to do something a little different, why not skip the cheesecake and make these strawberry butter cookies instead? With just four ingredients, they’re so easy.

If you don’t love cheesecake like I do then try this recipe for some delicious strawberries with your cookie!

Can I use frozen strawberries?

Who needs to use fresh strawberries when you can just use frozen ones? You have two options if that’s all you’ve got. The first is making cookies without the strawberry chunks- no biggie! As long as they’re still delicious, everything else will be fine. Second option: dice up your berries before adding them into the dough so it doesn’t turn out too wet or difficult to handle. There might be some color bleed though and we don’t want any of those yummy pink speckles in our cookie bites!

 

 

 

 

Ingredients For White Chocolate Cream Cheese Cookies

Cream Cheese Strawberry Cookies

What You Will Need

Image Credit: Bake To The Roots

You will need these for the white chocolate cream cheese cookies

160 grams of all purpose flour
1/2 tsp. baking powder
dash of salt
1 cup fresh organic chopped strawberries 
2 tbsp of fresh lemon juice – organic is better
1-2 tbsp. all-purpose flour
1/4 cup butter, at room temperature
3/4 cup sugar
110g cream cheese, at room temperature
1 whole organic egg
1 tsp. vanilla extract
150g white chocolate, chopped

Tips On Baking

The baker said that this cookie will be somewhere between melty flowy and chewy consistency – but for me? Either is lovely as long as not the flaky and dry cracky cookies….

My tip is always to take out the baked goodies 5 minutes earlier that suggested time.

Frozen strawberries are a no-go because they will make your dough too sticky. If you’re using fresh berries, be sure to use the freshest ones possible and that none of them have been crushed or mashed up in their packaging! Although it may seem tempting for an extra burst of flavor with more fruit, try not adding any more than what is already called for into the cookie batter as this might make things difficult when folding over top while keeping everything inside. Be mindful about how much water from freezing has seeped out so far – if there’s anything else edible around (egg whites, cream cheese) feel free to wipe off excess moisture on those before moving onto another batch – but resist doing so unless absolutely necessary: whatever liquid.

When assembling the cookies, make sure to use heaping tablespoons. These are big cookies! Each assembled ball will contain around 3-4 tablespoons of dough
Preheat the oven after you’ve prepared the dough with filling inside – it isn’t a long chill time but just helps firm up your cookie crusts once they have been handled and softened by hand before being shaped into balls or cones for baking in an oven at 350 degrees Fahrenheit or 162 Celsius (not so hot!).

How To Bake

Using baking parchment, line two baking sheets. Remove from the equation. Combine the flour, baking powder, and salt in a shallow mixing bowl. Remove from the equation. Cut the strawberries into small dices and combine with the lemon juice in a small cup. Drain after 3 minutes of sitting. Remove from the equation.


In a big mixing bowl, cream together the butter and sugar until light and fluffy. Combine the cream cheese and vanilla extract in a mixing dish. Mix in the egg until it is well mixed. In small batches, add the flour mixture and stir until just mixed. Do not overmix the ingredients. In a separate bowl, combine the chopped chocolate and the cream cheese. Remove from the equation. Toss one tablespoon of flour into the diced strawberries, making sure that every slice is coated in flour. If necessary, apply the second tablespoon of flour. Gently fold into the batter in the mixing bowl. Make sure the strawberries aren’t smashed.


Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Using a spoon or a cookie scoop, place small amounts of dough on the baking sheet, leaving enough space between them. Refrigerate the baking sheet for about 10 minutes before baking for 12-15 minutes. A soft golden colour should be applied to the edges. Remove from the oven and set aside to cool fully on a wire rack.

Additional Tips

CREAM CHEESE: The time it takes to freeze the filling may vary depending on the kind of cream cheese you use.


FLOUR MEASUREMENT: It’s critical to get your flour measurements right! The dough should be somewhat crumblier than traditional cookie dough, but if you add too much flour, the dough will be quite dry. You may weigh your flour or use the scoop and level technique to measure it correctly.


STRAWBERRIES: For the finest results, use fresh strawberries in these cookies. If you must use frozen strawberries, keep in mind that they retain water, so you’ll need to work fast while assembling the cookies so the dough doesn’t get too sticky and the colour doesn’t bleed into the dough.

POWDERED SUGAR: Increase the powdered sugar to 13 cup if using traditional (non-vegan) cream cheese. Because it is stiffer than vegan cream cheese, adding extra icing sugar will soften the filling.

THIS Amount MAKES 12 LARGE COOKIES; TO MAKE SMALLER COOKIES, halve the recipe. Reduce the size of the cream cheese filling balls to just under 1 teaspoon to produce smaller cookies (instead of 1 heaping tsp). 1 tbsp dough for each ball (instead of 2 tbsp). The total amount of dough in the constructed cookie will be roughly 2 tbsp. Preheat oven to 350°F and bake for 10 to 13 minutes.

The cookies are best eaten right once, but they may be stored in an airtight jar in the fridge for 3-4 days. You can also freeze them in a ziploc bag and defrost them in the refrigerator when ready to eat.