Raspberry Cheesecake Cookies Treat (Print)
Soft cookies filled with raspberries, cream cheese, and white chocolate. Sweet, tangy, and utterly delicious.
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
3/4 cup packed brown sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
2 and 1/2 cups all-purpose flour
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1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
1 cup white chocolate chips
10 -
3/4 cup freeze-dried raspberries, lightly crushed
11 -
1 block (8 ounces) cream cheese, chilled and cut into small cubes
# Directions:
01 -
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
02 -
Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
03 -
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
04 -
Gently fold in the white chocolate chips and crushed freeze-dried raspberries.
05 -
Scoop about 2 tablespoons of dough, flatten slightly, and place a cube of cream cheese in the center. Wrap the dough around the cream cheese to seal it. Repeat with the remaining dough.
06 -
Place the filled cookie dough balls on a baking sheet and chill in the refrigerator for 30 minutes to help them keep their shape during baking.
07 -
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Bake the cookies for 12 to 14 minutes, or until the edges are golden and the centers are just set.
08 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.