Description
Delicious Raspberry Cheesecake Cookies that combine the flavors of creamy cheesecake with tart raspberries for a delightful treat.
Ingredients
Scale
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup raspberries, fresh or frozen
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the softened butter and cream cheese. Beat them together using an electric mixer or a hand whisk until the mixture is smooth and creamy.
- Add the granulated sugar to the butter and cream cheese mixture. Continue mixing until the sugar is fully incorporated and the mixture is light and fluffy.
- Crack the egg into the bowl and add the vanilla extract. Beat again until everything is well combined and the batter is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing slowly as you go to avoid a mess. Stir until just combined and no flour streaks remain.
- Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Gently fold in the raspberries, being careful not to crush them too much. The dough should have small pockets of raspberry throughout.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Flatten each dough ball slightly with the back of a spoon or your fingers, ensuring they are even in height.
- Place the baking sheet in the preheated oven and bake for 12 to 14 minutes or until the edges of the cookies are golden brown.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes.
- After 5 minutes, transfer the cookies to a wire rack to cool completely.
- Once cooled, enjoy the soft, chewy raspberry cheesecake cookies!
Notes
- Make sure not to crush the raspberries too much when folding them into the dough.
- These cookies can be stored in an airtight container for up to a week.
- For additional flavor, consider adding a tablespoon of lemon juice to the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Raspberry Cheesecake Cookies, Cookies, Desserts, Baking