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.
![gooey camembert cookies](https://halicopteraway.com/wp-content/uploads/2024/07/gooey-camembert-cookies-819x1024.jpg)
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.
![camembert white chocolate cookie](https://halicopteraway.com/wp-content/uploads/2024/07/camembert-white-chocolate-cookie-819x1024.jpg)
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
- Start by mixing together all of your dry ingredients – all purpose flour, salt, and baking soda
- We then cream together the butter and sugars. Make sure to use room temperature butter so that butter creams easily
- 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
- 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
- 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
- Cut the Camembert into 1/2 inch cubes. Wrap each cookie dough ball around a cube of Camembert
- Bake at 350F for 11 – 14 min until the edges are golden brown
![cheesey cookies](https://halicopteraway.com/wp-content/uploads/2024/07/cheesey-cookies-819x1024.jpg)
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
![camembert white chocolate cookies](https://halicopteraway.com/wp-content/uploads/2024/07/camembert-white-chocolate-cookies-500x500.jpg)
Camembert white chocolate cookies
Equipment
- Mixing bowl
- Hand or stand mixer
- Baking tray
- Parchment paper
Ingredients
- 250g (2 cups) all-purpose flour
- 4g (3/4 tsp) salt
- 3g (1/2 tsp) baking soda
- 170g (12 tbsp) unsalted butter
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) brown sugar
- 1 egg
- 2 tsp vanilla extract
- 115g (4 oz) white chocolate, chopped
- 145g (5 oz) camembert
Instructions
- Preheat oven to 350°F and line a baking tray with parchment paper
- In a medium bowl, mix together the all-purpose flour, salt, and baking soda. Set aside
- In a separate bowl, beat the butter with a hand mixer or stand mixer fitted with a paddle attachment until smooth and creamy. Add the white and brown sugar and beat on medium speed until light and fluffy. Add the egg and vanilla extract and beat on low speed until combined. Scrape down the sides of the bowl as needed
- Add the dry ingredients to the wet ingredients and mix on low speed until a cohesive dough forms. Fold in the chopped chocolateI like to save a few pieces of chocolate to put on top of the cookie dough balls for aesthetic purposes (about 2 – 3 pieces per ball)
- Divide the dough into 50g (1.5 oz) balls. Chill the dough for 20 – 30 minutes until firm
- While the dough is chilling, cut the camembert into 1/2 – 1 inch pieces. Keep the camembert in the fridge until ready to use
- Take a ball of cookie dough, and gently flatten. Place a cube of camembert in the center, and wrap the dough around it so it's encased. Roll into a smooth ball and add the saved chocolate pieces on top
- Place the balls of dough on the baking tray, being sure to space them at least 2 inches apart. Place them in the middle rack of the oven and bake for 11 – 13 minutes until lightly browned on the edges
- Remove from the oven and let cool for about 5 minutes until they're set enough to transfer off the baking sheet. Enjoy while warm
Notes
- These are best enjoyed warm, day of. If you do need to store them, they’re best stored in the fridge because they have camembert in them. Before serving, you can gently rewarm them in the oven