These delightful cookies bring the best of cheesecake and cookies together! Packed with creamy white chocolate and tangy raspberries, they are sweet with a hint of fruity goodness.
Honestly, who can resist a cookie that tastes like dessert? I love sharing these with friends, but now and then, I keep them all to myself. No judgment here! 😄
Making these cookies is easy and fun! Just mix the ingredients, scoop them onto a baking sheet, and watch them bake into gooey treats. Trust me, everyone will ask for the recipe!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for the right texture. If you’re dairy-free, consider using a plant-based butter alternative.
Cream Cheese: It adds the cheesecake flavor. For a lighter option, you can use a reduced-fat cream cheese. If you’re lactose intolerant, look for vegan cream cheese.
White Chocolate Chips: These offer sweetness and creaminess. If you prefer dark chocolate, that works great too. Just keep in mind that it will change the flavor a bit.
Fresh Raspberries: Fresh is best, but if they’re not in season, frozen raspberries can be used. Be sure to thaw and drain them before adding to the batter to prevent excess moisture!
How Can I Make Sure My Cookies Turn Out Perfectly Chewy?
To get those perfectly chewy cookies, start by not overmixing the dough. Once you combine the wet and dry ingredients, mix just until you see no more flour. This helps keep the cookies soft!
- Chill your dough for 30 minutes before baking for thicker cookies.
- Watch the baking time closely; you want them to look a bit underbaked in the center when you take them out.
- Let them cool on the baking sheet; they’ll continue to firm up without getting too hard.
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries, gently chopped (or frozen thawed and drained)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. Allow a little extra time for cooling. In total, you will have delicious cookies ready in approximately 35-40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper so the cookies don’t stick.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer or a sturdy spoon to beat them together until you get a smooth and fluffy mixture. This step is essential for a creamy cookie base.
3. Add the Sugars and Mix:
Next, add the granulated sugar and brown sugar to the bowl. Continue to beat the mixture until everything is well combined—nice and sweet!
4. Incorporate the Egg and Vanilla:
Beat in the egg and vanilla extract, mixing until everything is thoroughly blended. This adds moisture and flavor to your cookies.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed throughout the dough.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently until everything is just combined. Don’t overmix; this keeps your cookies nice and soft!
7. Fold in the Good Stuff:
Now comes the fun part! Carefully fold in the white chocolate chips and chopped raspberries, being gentle so that the raspberries don’t break apart too much.
8. Scoop and Space the Dough:
Using a cookie scoop or a tablespoon, drop dollops of cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart. They’ll spread out a bit while baking.
9. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes. The edges should look lightly golden, while the centers will still appear soft.
10. Cool the Cookies:
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Enjoy Your Cookies!
Your soft, chewy white chocolate raspberry cheesecake cookies are now ready to enjoy! They pair wonderfully with a glass of milk or as a sweet treat anytime you crave a delicious cookie.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just remember to thaw and drain them well to avoid excess moisture in the cookie dough, which can affect the texture.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one that is designed for baking to maintain the right texture.
Can I Substitute Cream Cheese with Greek Yogurt?
While Greek yogurt can add creaminess, it won’t replicate the exact flavor of cream cheese. If you want to try it, use the same amount, but keep in mind the cookies may taste different!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just make sure to let them cool completely before freezing!
