Description
Discover the perfect blend of tangy cheesecake and sweet raspberries in these irresistible Raspberry Cheesecake Cookies. Easy to make and utterly delicious!
Ingredients
Scale
Ingredients List
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen raspberries (do not thaw if using frozen)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract. Use an electric mixer to beat the mixture until smooth and creamy. Set aside.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and 3/4 cup of sugar using an electric mixer on medium speed. Beat until light and fluffy, about 2-3 minutes. Add the egg and 1 teaspoon of vanilla extract, and mix until fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the Raspberries: Gently fold the raspberries into the cookie dough using a spatula. Take care not to crush the raspberries, as you want to keep them whole to create pockets of fruity flavor in the cookies.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Use a cookie scoop or spoon to drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers.
- Add the Cheesecake Filling: Using a small spoon or piping bag, place a dollop of the cheesecake filling in the center of each cookie. If you’re using a piping bag, you can create a swirl pattern for a decorative touch.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden. The centers will remain soft due to the cheesecake filling. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Serve and Enjoy: Once the cookies have cooled, they’re ready to be enjoyed. Serve them as a dessert, snack, or alongside a cup of tea or coffee. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
- Experiment with Flavors: Raspberry Cheesecake Cookies are versatile and can be customized with different flavors. Try adding lemon zest to the dough for a citrusy kick, or swirl in a bit of raspberry jam with the cream cheese filling for an extra burst of raspberry flavor. You can also substitute the raspberries with other berries like blueberries or blackberries to create new variations.
- Portion Control: Use a cookie scoop to ensure even portions, which helps the cookies bake uniformly. This also makes it easier to manage the calories and sugar intake if you’re monitoring your diet.
- Presentation: For a more professional-looking finish, consider topping each cookie with a single fresh raspberry or a dusting of powdered sugar just before serving. This adds a touch of elegance and enhances the visual appeal, making these cookies perfect for special occasions.