These sweet and salty Camembert white chocolate cookies are a non-traditional take on a cookie. A chewy white chocolate cookie is filled with a gooey, melted Camembert center.

These Camembert white chocolate cookies are definitely not your average cookie, and I understand that they might be controversial. Cheese? In a cookie??

But for a cheese and cookie lover, it really might work. At the very least, you’ve made something unexpected.

The case for putting cheese in a cookie

Here’s why a Camembert white chocolate cookie works:

• Camembert pairs well with sweet flavors, whether wine, fruit jam, or honey
• The white chocolate provides creamy, honeyed notes that balance out the salty, pungent flavors of the Camembert
• The Camembert melts in the oven and gets nice and gooey – a perfect contrast with the crispy edges of the cookies

Of course if you don’t like pungent cheeses, then this cookie is not for you.

What is Camembert?

Camembert is a soft, creamy, surface-ripened cow’s milk cheese that originated in the Normandy region of northern France. It’s known for a rich, nutty flavor and creamy texture that bakes well.

The older the Camembert, the runnier it will get and the more pungent the flavor and aroma.

How to make Camembert white chocolate cookies

These cookies are standard drop cookies wrapped around a piece of Camembert.

Ingredients for Camembert cookies

All-purpose flour – All-purpose flour is the base for this recipe. No need for any specialty flours!

Salt – salt adds flavor, balancing the sugar, and helps with the browning of the cookie

Baking soda – baking soda acts as the leavener for these cookies

Unsalted butter – butter adds flavor and affects the texture of the cookie. Use softened butter but not melted butter to avoid the cookies spreading too much in the oven.

Granulated sugar – the recipe calls for twice as much granulated sugar as brown sugar. This will lead to a thinner, crisper cookie than a recipe with more brown sugar

Brown sugar – brown sugar adds molasses notes, sweetness, and moisture

Egg – egg helps bind all the ingredients together

Vanilla extract – vanilla extract adds flavor

White chocolate – white chocolate is my add-in of choice to pair with the Camembert, as it has creamy and sweet notes that go with the cheese

Camembert – Camembert is the star ingredient here. I would choose a younger one so that the inside is more firm and easier to encase inside the cookie dough.

Method for Camembert drop cookies

1. Start by mixing together all of your dry ingredients – all purpose flour, salt, and baking soda
2. We then cream together the butter and sugars. Make sure to use room temperature butter so that butter creams easily
3. Then mix in the egg and vanilla extract to finish off the wet ingredients. Add the dry ingredients to the wet to make a dough
4. Fold in the white chocolate. I like to set some aside to decorate the tops of the cookie dough balls, so that they are very distinct after baking
5. Divide into 50g (~1.5oz) balls. At this point, I like to chill the cookie dough balls for 30 minutes to firm up. This makes it easier to wrap the Camembert
6. Cut the Camembert into 1/2 inch cubes. Wrap each cookie dough ball around a cube of Camembert
7. Bake at 350F for 11 – 14 min until the edges are golden brown

Other cookies recipes to try

• French style chocolate raspberry hazelnut cookies
• Thin and chewy oatmeal chocolate chip cookies
• Matcha sesame cookies
• White rabbit chocolate cookies
• Ruby and white chocolate chewy matcha cookies