Raspberry Cheesecake Cookies
Delightful raspberry cheesecake cookies blend the flavors of a classic dessert in a portable format, featuring a soft, chewy texture and sweet-tart raspberry notes.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure it's at room temperature for best results.
- 8 oz cream cheese, softened Use room temperature for a smooth batter.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Mix-Ins
- 1 cup fresh raspberries Can substitute with frozen, ensure they are thawed and drained.
- 1/2 cup white chocolate chips Optional addition for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and cream cheese together until creamy and smooth.
- Add granulated sugar and brown sugar to the mixture. Beat until fluffy.
- Mix in the eggs one at a time, then add vanilla extract, blending well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries and white chocolate chips (if using).
- Use a cookie scoop or tablespoon to drop rounded dough onto the prepared baking sheet, spacing them apart.
Baking
- Bake for about 12-15 minutes, or until the edges turn light golden. The centers may look underbaked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Notes
For optimal results, chill the dough for about 30 minutes before baking to help maintain shape. Consider adding lemon zest for additional flavor. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.