Description
Delight in these Raspberry Cheesecake Cookies that combine a creamy, tangy cheesecake flavor with fresh raspberries and a soft, buttery texture. Perfectly baked to golden edges with optional white chocolate chips for an extra touch of sweetness, these cookies are an irresistible treat for any occasion.
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
Add-ins
- 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 ensure the cookies don’t stick and bake evenly.
- Cream Butter and Cheese: In a large bowl, beat together the softened butter and cream cheese until light and fluffy, which takes about 3-4 minutes and helps create a smooth dough base.
- Add Sugar and Flavorings: Incorporate the sugar by beating until combined, then add the egg and vanilla extract and mix 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 agent and salt.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated to avoid overworking the dough.
- Fold in Raspberries and Chocolate: Gently fold in the mashed fresh raspberries and the white chocolate chips if using, ensuring they are evenly distributed without crushing the berries too much.
- Form Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake the cookies for 12-15 minutes, or until the edges turn golden and the cookies are set but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For best results, use fresh raspberries and mash them just before folding into the dough.
- Optional white chocolate chips add a nice contrast but can be omitted for a pure raspberry cheesecake flavor.
- If you prefer a more tart cookie, reduce the sugar slightly or use more raspberries.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let cookies cool completely to avoid breaking when moving them off the baking sheet.
