Raspberry cheesecake cookies are soft, fruity and chewy cookies filled with tart raspberry, creamy cheesecake and white chocolate flavor. They're quick ans easy to make.
Once combined, add the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined.
Mix the dry ingredients into the wet until just combined. Gently fold in the freeze dried raspberries, crushed graham crackers and white chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 60 minutes.
Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls.
Cool the raspberry cheesecake cookies on the baking sheet for 5 minutes. While the cookies are cooling, top them with more white chocolate chips if you like. Then transfer to a cooling rack to cool completely to room temperature.