Description
These Raspberry Cheesecake Cookies combine the rich creaminess of cheesecake with the tart freshness of raspberries in a soft, buttery cookie. Soft and tender with bits of white chocolate for added sweetness, these cookies make a delightful treat perfect for any occasion or dessert craving.
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
Additional Ingredients
- 1 cup fresh raspberries, mashed
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat butter and cream cheese: In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add sugar and eggs: Incorporate the sugar into the mixture and beat until well combined. Then add the egg and vanilla extract, mixing until the batter is smooth and uniform.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredient mixture, mixing gently just until all the flour is incorporated to avoid overmixing and maintain a tender cookie texture.
- Fold in raspberries and chocolate chips: Carefully fold in the mashed fresh raspberries and white chocolate chips, ensuring an even distribution without crushing the berries too much.
- Shape cookies: Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges become golden and the cookies are set but still soft in the center.
- Cool: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking apart.
Notes
- Use fresh raspberries for the best flavor and texture; frozen berries may add excess moisture.
- White chocolate chips can be omitted or substituted with regular chocolate chips if preferred.
- Handle the dough gently after adding raspberries to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a stronger cheesecake flavor, chill the dough before baking.
