Description
Decadent Raspberry Cheesecake Cookies combine the creamy richness of cheesecake with a soft cookie exterior, filled with a tart burst of raspberries. They offer a unique blend of textures and flavors in every bite.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 1/2 cups fresh or frozen raspberries
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl and gradually add to wet ingredients.
- Chill the dough for at least 30 minutes.
- For the cheesecake filling, beat softened cream cheese, sugar, and vanilla extract until smooth. Spoon onto a baking sheet and freeze for 30 minutes.
- Form cookie dough balls and flatten. Place a cheesecake filling ball in the center, adding fresh raspberries before sealing the dough around the filling.
- Place dough balls on a baking sheet and bake for 12-15 minutes or until edges are golden and centers are set.
- Cool cookies on a wire rack.
- Optionally, garnish with powdered sugar or melted white chocolate.
Notes
- Use room temperature butter and cream cheese for a smooth texture.
- If using frozen raspberries, thaw and drain them properly to avoid excess moisture.
- Chilling the dough helps cookies hold their shape during baking.
- To make gluten-free, substitute flour with a gluten-free blend. For a vegan version, use vegan butter and cream cheese, and flax eggs in place of regular eggs.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American