Description
Delight in these Raspberry Cheesecake Cookies, a perfect blend of creamy cream cheese and fresh raspberries baked into soft, flavorful cookies. These treats combine the richness of cheesecake with the fruity burst of raspberries and optional white chocolate chips for an irresistible dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 1 cup fresh raspberries, mashed
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream butter and cream cheese: In a large bowl, use a mixer to beat together the softened butter and cream cheese until the mixture is light and fluffy, approximately 3 to 4 minutes. This step creates a smooth, creamy base for the cookies.
- Add sugar, egg, and vanilla: Beat in the sugar until fully incorporated. Then add the egg and vanilla extract, mixing until the batter is smooth to provide flavor and moisture.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together to evenly distribute the leavening and seasoning.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
- Fold in raspberries and white chocolate: Gently fold in the mashed raspberries along with the white chocolate chips if using, ensuring the mixture is evenly distributed without breaking down the raspberries too much.
- Form cookies on baking sheet: Drop rounded spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading during baking.
- Bake the cookies: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges are golden and the cookies are set but still soft in the center.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up and prevents breakage.
Notes
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- Use frozen raspberries if fresh are unavailable; thaw and drain excess liquid before mashing.
- White chocolate chips are optional but add a nice sweetness and texture contrast.
- Do not overmix the batter once the flour is added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
