Description
These Raspberry Cheesecake Cookies are a delightful combination of creamy cheesecake, tangy raspberries, and sweet white chocolate chips, all packed into a soft and cake-like cookie. Perfect for a sweet treat or special occasions.
Ingredients
Scale
Cookie Dough:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional Mix-ins:
- ½ cup white chocolate chips
- ½ cup fresh or frozen raspberries (gently chopped)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat together butter and cream cheese until smooth and creamy. Add sugar and mix until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Fold in Mix-ins: Gently fold in white chocolate chips and chopped raspberries, being careful not to overmix.
- Bake: Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 11–13 minutes, or until edges are lightly golden and centers are set.
- Cool and Serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If using frozen raspberries, do not thaw before mixing to prevent extra moisture.
- These cookies are soft and cake-like with a tangy cheesecake flavor.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
