Description
These Raspberry Cheesecake Cookies are a delicious blend of soft, chewy texture and creamy cheesecake flavor, enhanced by fresh raspberries. Perfect for any occasion, they are sure to delight your family and friends with their sweet and fruity taste!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup white chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently mix in the softened cream cheese until just incorporated, leaving some swirls for flavor.
- Carefully fold in the raspberries and white chocolate chips, being cautious not to crush the raspberries.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Line a baking sheet with parchment paper.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Optionally, dust the cooled cookies with powdered sugar for an elegant touch.
- Enjoy fresh, or store in an airtight container at room temperature for up to a week.
- Store leftovers in an airtight container or freeze for up to three months.
- To enjoy frozen cookies, thaw and reheat in the oven or microwave as desired.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Feel free to substitute other berries or add nuts for a different flavor profile.
- Adjust the amount of white chocolate chips based on your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes