These Raspberry Cheesecake Cookies are a yummy treat that combines the best of both worlds! They are soft, chewy, and packed with sweet raspberry flavor, all wrapped in a creamy cheesecake layer.
Honestly, who wouldn’t love cookies that taste like cheesecake? I like to enjoy them with a cup of tea, and they always put a smile on my face. You’ll want to make a double batch for sure! 😊
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for creamy texture. If you’re out, you can use margarine or coconut oil as alternatives, but the taste might vary slightly.
Cream Cheese: This ingredient delivers that rich cheesecake flavor. If you’re looking for lighter options, consider using reduced-fat cream cheese or even Greek yogurt.
Granulated Sugar & Brown Sugar: Both sugars provide sweetness and moisture. For healthier options, try coconut sugar or a sugar substitute, though this might change the texture a bit.
White Chocolate Chips: They add sweetness and creaminess. If you prefer dark chocolate, it can provide a nice contrast to the raspberries.
Fresh Raspberries: Fresh berries are amazing, but if they’re out of season, use frozen raspberries. Just be sure to thaw and drain them to avoid excess moisture.
How do I Make Sure My Cookies Are Soft and Chewy?
Getting that soft, chewy texture in your cookies is all about not overmixing and baking them just right. Here are a few tips:
- Mix the wet ingredients just until they are combined after adding the dry ingredients. Overmixing can lead to tough cookies.
- Keep an eye on the bake time. You want the edges to be golden while the centers look a little underbaked; they’ll firm up as they cool.
- Let them rest on the baking sheet for a moment before transferring to a wire rack. This helps maintain softness.
How to Make Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup fresh raspberries (or frozen, thawed and drained)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and another 12–15 minutes for baking. In total, you’ll be looking at around 30 minutes, plus a little extra time for cooling before you indulge in those sweet, gooey cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a couple of baking sheets with parchment paper or use silicone mats. This helps prevent the cookies from sticking and makes cleanup easier!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, cream cheese, granulated sugar, and brown sugar. Use a mixer (or a sturdy spoon) to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mix in the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will add a lovely flavor to your cookie mix!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures that your leavening agents are evenly distributed throughout the flour.
5. Blend Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Mix just until everything is combined – be careful not to overmix, as this can make your cookies tough!
6. Add the Fun Stuff:
Gently fold in the white chocolate chips and raspberries with a spatula. Try to avoid crushing the raspberries too much, so you can have juicy bits in each cookie!
7. Scoop the Dough:
Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to give them room to spread as they bake.
8. Bake the Cookies:
Place the baking sheets in the preheated oven. Bake for about 12–15 minutes, or until the edges are a light golden brown and the centers still look a bit soft. Remember, they will continue to cook a little after you take them out!
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now you can finally enjoy your delicious Raspberry Cheesecake Cookies! They’re perfect with a glass of milk or a cozy cup of tea. Enjoy every bite!
Can I Substitute the Cream Cheese?
Yes! You can substitute cream cheese with Greek yogurt for a lighter option, or use mascarpone cheese for a similar creamy texture. Just keep in mind that the flavor may vary slightly.
What Should I Do If I Can’t Find Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just make sure to thaw and drain them first to prevent excess moisture in the cookie dough.
Can I Use Other Types of Chocolate?
Absolutely! While white chocolate pairs perfectly with the raspberries, you can use milk chocolate or dark chocolate chips for a different flavor profile. They will still taste fantastic!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure to layer them with parchment paper to prevent sticking!
