Raspberry Cheesecake Cookies Recipe
Raspberry cheesecake cookies are soft, fruity and chewy cookies filled with tart raspberry and creamy cheesecake and white chocolate flavor. This raspberry cheesecake cookie recipe has a short chill time and is easy to make.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2¼ cup (270 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¼ cup (113 g) cream cheese, room temperature
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) white chocolate chips
- ½ cup crushed graham crackers, optional
- 1 cup freeze dried raspberries reserve a few berries for topping the cookies
Instructions
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined. Set aside for now.2¼ cup (270 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter and cream cheese until smooth well combined. 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.½ cup (113 g) unsalted butter, room temperature, ¼ cup (113 g) cream cheese, room temperature, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- 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.1 cup (170 g) white chocolate chips, ½ cup crushed graham crackers, optional , 1 cup freeze dried raspberries
- 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.
- Bake for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. 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. For even more raspberry flavor, crush a few reserved freeze dried raspberries on top of the cooled cookies.
Notes
Store: Place the baked cheesecake raspberry cookies in an airtight container. Store at room temperature for up to 5 days.
Tips:
- To add even more cheesecake flavor, add (1) 3.4 oz. packet of cream cheese pudding (dry mix only) into the dry ingredients. Follow the rest of the recipe as written.
- The freeze dried raspberries get chewy and soft once they’re exposed to moisture. If you prefer slightly more of a crunch, wait to fold them into the cookie dough until the end of the chilling time.
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