Raspberry Cheesecake Cookies
Indulge in the irresistible charm of Raspberry Cheesecake Cookies, a decadent fusion of creamy cheesecake and chewy cookie textures. These treats are loaded with the tangy sweetness of crushed freeze-dried raspberries and the luxurious creaminess of white chocolate chips, creating the perfect balance of flavors in every bite. Softened butter and cream cheese come together to form a velvety dough, while a tender bake ensures the cookies remain slightly soft in the center. Quick to prepare in just under 35 minutes, these cookies are a delightful addition to any dessert table or afternoon snack. Perfectly sweet, slightly tangy, and bursting with rich flavor, Raspberry Cheesecake Cookies are the ultimate crowd-pleaser for cookie lovers and cheesecake enthusiasts alike!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 85 grams cream cheese, softened
- 150 grams granulated sugar
- 50 grams light brown sugar, packed
- 1 whole large egg
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 25 grams freeze-dried raspberries, crushed
- 70 grams white chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
Add the granulated sugar and light brown sugar to the bowl, and beat again until the mixture is light and fluffy, about 3 minutes.
Mix in the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the crushed freeze-dried raspberries and white chocolate chips to evenly distribute them throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers should remain slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Raspberry Cheesecake Cookies with a cup of tea or as a delightful dessert!
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
