Description
Delight in these soft, chewy Raspberry Cheesecake Cookies that combine creamy cheesecake flavors with bursts of fresh raspberries and sweet white chocolate chips. Perfectly balanced with a buttery cookie base, these treats are a flavorful twist on classic cookies, baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 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
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup raspberries, fresh or frozen
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Mix Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Beat them together using an electric mixer or hand whisk until the mixture is smooth and creamy.
- Add Sugar: 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.
- Add Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Beat again until well combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing slowly to avoid mess and stir until just combined with no flour streaks remaining.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips to evenly distribute them throughout the dough.
- Fold in Raspberries: Carefully fold in the raspberries without crushing them too much, creating small pockets of raspberry in the dough.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- Flatten Dough Balls: Slightly flatten each dough ball with the back of a spoon or your fingers to even out the height for uniform baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes or until the cookie edges become golden brown.
- Cool on Sheet: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to set.
- Transfer to Rack: After initial cooling, transfer the cookies to a wire rack to cool completely for optimal texture.
- Serve and Enjoy: Once fully cooled, enjoy your soft, chewy raspberry cheesecake cookies as a delightful treat!
Notes
- Use fresh or frozen raspberries according to availability; frozen raspberries should be thawed and patted dry to prevent excess moisture.
- Do not overmix the dough after adding flour to keep cookies tender and prevent toughness.
- For easier handling, chill the dough for 15 minutes before scooping if it’s too soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Handle raspberries gently to maintain their shape and avoid excessive juice leakage in the dough.
