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White Chocolate Cream Cheese Strawberry Cookies

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  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 60
  • Yield: 20 1x


  • 1 1/4 cup (160g) all-purpose flour
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup fresh strawberries, chopped (about 10 medium strawberries)
  • 2 tbsp. lemon juice
  • 12 tbsp. all-purpose flour
  • 1/4 cup (60g) butter, at room temperature
  • 3/4 cup (150g) sugar
  • 4 oz. (110g) cream cheese, at room temperature
  • 1 egg
  • 1 tsp. vanilla extract
  • 5.5 oz. (150g) white chocolate, chopped


  1. Line two baking sheets with baking parchment. Set aside. In a small bowl mix the flour with baking powder and salt. Set aside. Chop the the strawberries into small dices and place in a small bowl and mix with the lemon juice. Let sit for 3 minutes and then drain. Set aside.
  2. In a large bowl beat the butter and sugar on high speed until light and fluffy. Add the cream cheese and vanilla extract and mix until well combined. Add the egg and mix again until well combined. Add the flour mixture in small portions and mix until just combined. Do not overmix. Fold in the chopped chocolate. Set aside. Add one tablespoon of the flour to the diced strawberries and toss – every piece should be covered in flour – add the second tablespoon if needed. Add to the bowl with the batter and gently fold in. Try not to smash the strawberries.
  3. Preheat the oven to 350˚F (175°C). Place small amounts of dough on the baking sheet by using a spoon or cookie scoop – leave enough space inbetween. Place the baking sheet in the fridge for about 10 minutes, then bake for 12-15 minutes. The edges should have a light golden color. Take out of the oven and let cool down completely on a wire rack.


  • Enjoy baking!