Description
These Raspberry Cheesecake Cookies offer a delightful combination of creamy cheesecake flavor and fresh raspberries in a soft, tender cookie. With a buttery base enriched by cream cheese and studded with sweet white chocolate chips, these cookies are perfect for a special treat or sharing at gatherings.
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
Additional Ingredients
- 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 prevent sticking and allow for even baking.
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is light and fluffy, which should take about 3-4 minutes, ensuring a smooth base for your dough.
- Add Sugar, Egg, and Vanilla: Incorporate the sugar and beat until fully combined, then add the egg and vanilla extract. Mix these ingredients until the batter is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and to keep the cookies tender.
- Fold in Raspberries and White Chocolate Chips: Carefully fold in the mashed raspberries and white chocolate chips (if using) to maintain the texture and incorporate the flavors evenly.
- Portion Dough: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies for 12-15 minutes, or until the edges turn golden and the cookies are set, indicating they are fully cooked but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely, preventing sogginess and preserving texture.
Notes
- For best results, use fresh raspberries and mash them just before folding into the dough to retain their bright flavor.
- White chocolate chips add a lovely sweetness and texture contrast but can be omitted for a less sweet cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If the dough is too soft, chill it in the refrigerator for about 20 minutes before baking to help maintain shape.
