Description
These Raspberry Cheesecake Cookies are a delicious combination of soft, chewy cookies filled with creamy cheesecake and topped with a sweet raspberry glaze. The perfect blend of tangy and sweet, these cookies are ideal for dessert tables, holiday baking, or any time you want an indulgent treat.
Ingredients
For the Cookies:
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup white chocolate chips (optional)
For the Cheesecake Filling:
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4 oz cream cheese, softened
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
For the Raspberry Glaze:
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1/2 cup fresh raspberries, mashed
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1 cup powdered sugar
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1-2 tablespoons milk (as needed for consistency)
Instructions
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Prepare the Cheesecake Filling:
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoons of the mixture onto a parchment-lined tray and freeze for at least 30 minutes. -
Make the Cookie Dough:
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract. Gradually mix in flour, baking soda, and salt until a soft dough forms. If using, fold in white chocolate chips. -
Stuff the Cookies:
Scoop a tablespoon of dough, flatten it slightly, and place a frozen piece of cheesecake filling in the center. Wrap the dough around the filling and roll into a ball. Repeat with the remaining dough and cheesecake filling. -
Bake:
Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, until golden brown. Let the cookies cool completely. -
Make the Raspberry Glaze:
Mash raspberries and mix with powdered sugar and milk until smooth. Adjust the milk for your desired consistency. -
Serve:
Drizzle or spread the raspberry glaze over the cooled cookies. Optionally, dust with extra powdered sugar before serving.
Notes
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These cookies are best when enjoyed fresh, but you can store them in an airtight container for up to 5 days.
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If you prefer, use raspberry jam in place of fresh raspberries for the glaze.
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Make a double batch for holidays or gatherings—they’re sure to disappear quickly!
