Raspberry Cheesecake Cookies
Indulge in the perfect blend of creamy cheesecake, sweet cookie, and tart raspberries with these delightful homemade cookies. Easy to make and incredibly versatile, they're perfect for any occasion.
Equipment
- Baking Sheet
- Parchment Paper
- Electric mixer
- Large Bowl
- Medium bowl
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Cheesecake Filling
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries gently rinsed and patted dry
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer). Scrape down the sides of the bowl occasionally.
- Beat in the eggs one at a time, then stir in the vanilla extract. Mix well after each egg.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the cookie dough for at least 30 minutes.
- In a medium bowl, beat together the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until well combined.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet. With your thumb or the back of a spoon, create a well in the center of each cookie.
- Fill each well with a spoonful of cheesecake filling. Leave a small border of cookie dough around the filling.
- Gently press 2-3 raspberries into the cheesecake filling of each cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container in the refrigerator for up to 3-4 days.