Description
Indulge in the delightful combination of raspberries, cream cheese, and white chocolate with these Raspberry Cheesecake Cookies. Soft, chewy, and bursting with flavor, these cookies are perfect for any sweet craving.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins:
- 1 cup fresh raspberries (or frozen, unthawed)
- 1/2 cup white chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, beat butter, sugar, and cream cheese until smooth. Add egg and vanilla, mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture and mix until just combined.
- Fold in add-ins: Gently fold in raspberries and white chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 12–14 minutes until edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen raspberries, fold them in gently while still frozen to avoid excess bleeding.
- For a sweeter finish, drizzle cooled cookies with melted white chocolate.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg