Raspberry Cheesecake Cookies
Raspberry cheesecake cookies combine the creamy flavor of cheesecake with the delightful textures of a cookie, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup cream cheese, softened Ensure at room temperature for easy mixing.
- 1/2 cup unsalted butter, softened Ensure at room temperature for easy mixing.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 1 cup fresh raspberries Or frozen, thawed and drained.
- 1/2 cup white chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened cream cheese and unsalted butter using an electric mixer until smooth and fluffy.
- Gradually add granulated sugar and brown sugar, continuing to mix until well combined.
- Beat in the egg and vanilla extract until everything is smooth.
Mixing Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Final Preparation
- Gently fold in the fresh raspberries and white chocolate chips if you're using them.
- Using a scoop, drop tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Cooling
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, ensure cream cheese and butter are at room temperature. Chill dough for thicker cookies.