🤍 Raspberry White Chocolate Cheesecake Cookies! 🍪✨
Soft, chewy cookies with a creamy cheesecake swirl and bursts of fresh raspberry!
Ingredients:
For the Cookie Dough:
1 cup (2 sticks/226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups (270g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170g) white chocolate chips
For the Cheesecake Swirl:
4 ounces (113g) cream cheese, softened
1/4 cup (50g) granulated sugar
1/2 teaspoon vanilla extract
1 large egg yolk
For the Raspberry Component:
1 cup (about 125g) fresh raspberries (see note for frozen)
Preparation Steps:
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl (at least 3-quart/3-liter capacity), using an electric hand mixer (or a stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Combine Dry Ingredients: In a separate medium bowl (about 2-quart/2-liter capacity), whisk together the flour, baking soda, and salt.
Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in White Chocolate Chips: Fold in the white chocolate chips.
Make the Cheesecake Swirl: In a small bowl (about 1-quart/1-liter capacity), beat together the softened cream cheese, sugar, and vanilla extract until smooth. Beat in the egg yolk until well combined.
Prepare the Raspberries: If using fresh raspberries, gently rinse and pat them dry. If using frozen raspberries, do not thaw them (see note below).
Assemble the Cookies: Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a small dollop (about 1 teaspoon) of the cheesecake mixture in the center. Top with 2-3 fresh raspberries (or a few frozen raspberry pieces).
Wrap and Seal: Carefully wrap the cookie dough around the cheesecake filling and raspberries, forming a ball. Make sure the filling is completely enclosed.
Bake: Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between them. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 25 minutes
Bake Time: 10-12 minutes
Serving Size: 12-15 cookies
Calorie Count: Approximately 300-350 calories per cookie (this is an estimate).
Note:
Tools: Baking sheets, parchment paper, mixing bowls (at least 1-quart/1-liter, 2-quart/2-liter, and 3-quart/3-liter capacities), electric hand mixer or stand mixer, measuring cups and spoons, spatula.
Frozen Raspberries: If using frozen raspberries, do not thaw them before using. Add them to the cookies frozen to prevent them from making the dough too wet. You may need to break larger frozen raspberries into smaller pieces.
For a more intense raspberry flavor, you can add a few drops of raspberry extract to the cheesecake swirl. Or a 1/4 cup of freeze-dried raspberries, finely ground.
Don't overbake the cookies, or they will become dry. They should still be slightly soft in the center when they come out of the oven.
The cookies will be delicate when warm, so handle them carefully.
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