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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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
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
Step 3
Add the granulated sugar and light brown sugar to the bowl, and beat again until the mixture is light and fluffy, about 3 minutes.
Step 4
Mix in the egg and vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 7
Fold in the crushed freeze-dried raspberries and white chocolate chips to evenly distribute them throughout the dough.
Step 8
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Step 9
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.
Step 10
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.
Step 11
Serve and enjoy your Raspberry Cheesecake Cookies with a cup of tea or as a delightful dessert!
Nutrition Facts
| Serving size | 805.3 grams (805.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3364 |
| Total Fat 153.50g | 197% |
| Saturated Fat 93.90g | 470% |
| Cholesterol 544mg | 181% |
| Sodium 1496mg | 65% |
| Total Carbohydrate 465.30g | 169% |
| Dietary Fiber 14.30g | 51% |
| Total Sugars 260.50g | |
| Protein 46.10g | 92% |
| Vitamin D 41IU | 205% |
| Calcium 376mg | 29% |
| Iron 15mg | 82% |
| Potassium 1059mg | 23% |
Source of Calories