Everyone is already gearing up for Fall, but I am still holding onto the last weeks of Summer…especially when the weather has been so incredible and my Farmer’s Market still has the tastiest most beautiful strawberries!
My friends threw a Summer bash a few weekends ago, and what better way to celebrate this season than with something as sweet as strawberries, cream cheese and white chocolate chunks baked into these cakey pillows of happiness! I actually nicknamed them, “Pillows of Summer,” but you can decide what to call them once you bite into one!
Strawberry Cream Cheese Cookies with White Chocolate ChunksPrint Recipe
- 2 cups fresh strawberries, chopped into little pieces
- juice from 1/2 lemon (for coating strawberries)
- 4 tbsp flour (for coating strawberries)
- 8oz cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 eggs, at room temperature
- zest from 1 lemon, about 1 tbsp
- juice from 1/2 lemon
- 1 1/4 cup sugar
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 8oz chopped white chocolate
Pre-heat oven to 350 degrees and line two large rimmed cookie sheets with parchment paper. Set aside.
In a small bowl, combine strawberries and juice from 1/2 lemon. Toss to coat and set aside.
In a large bowl, beat together the cream cheese, butter, and sugar until light and fluffy. About 2 minutes. Add the vanilla and then the eggs, one at a time, beating well after each addition. Add juice from 1/2 lemon, and lemon zest.
In a medium bowl, combine flour, baking powder, and salt. Stir.
Slowly add dry ingredients to the wet in 3 parts. Combining well after each addition. Stir in white chocolate chunks.
Drain the liquid off of the strawberries and add the 4 tbsp of flour. Toss to coat. (This prevents your cookies from turning pink!) Slowly stir strawberries in to batter.
Drop rounded tablespoons o batter onto ONE of the prepared pans. Refrigerate dough for 30mins-hr to allow dough to set.
Using the other prepared pan, work in batches of 12, and arrange dough on pan. Bake for 15-18 minutes until the edges start to turn golden.
Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
Continue until all cookies have been baked.