Description
Delight in these Raspberry Cheesecake Cookies, a perfect combination of soft, cake-like texture and tangy cheesecake flavor. Packed with creamy white chocolate chips and fresh or frozen raspberries, these cookies offer a fruity dessert experience that’s easy to bake and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ½ cup white chocolate chips
- ½ cup fresh or frozen raspberries (gently chopped)
Instructions
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy, forming the base of your cookie dough.
- Add Sugar, Egg, and Vanilla: Mix in the granulated sugar and continue beating until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in White Chocolate Chips and Raspberries: Gently fold in the white chocolate chips and chopped raspberries, being careful not to break the berries or overmix the dough.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing each dollop about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake for 11–13 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- If using frozen raspberries, keep them frozen and do not thaw before mixing to prevent excess moisture and soggy dough.
- These cookies have a soft and cake-like texture with a tangy cheesecake flavor that distinguishes them from traditional cookies.
- Store baked cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
