Description
Make soft, chewy raspberry cheesecake cookies from scratch that mimic popular bakery styles. These cookies feature a creamy cheesecake swirl and tart raspberry flavor.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup raspberry jam or preserves
- 1 tablespoon freeze-dried raspberry powder (optional, for color/flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- 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. Stir in the white chocolate chips.
- Prepare the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- To assemble the cookies, scoop about 2 tablespoons of cookie dough onto the prepared sheet. Press a small well into the center of the dough ball.
- Fill the well with about 1 teaspoon of the cheesecake filling. Top the filling with about 1/2 teaspoon of raspberry jam. If using, sprinkle a tiny amount of raspberry powder over the jam.
- Use a toothpick or knife tip to gently swirl the filling and jam into the dough top.
- Bake for 10 to 12 minutes, or until the edges are set but the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger raspberry flavor, you can gently fold 1 tablespoon of freeze-dried raspberry powder into the main cookie dough batter.
- If your jam is very runny, chill it briefly before using it as a filling to prevent it from spreading too much during baking.
- Do not overbake; these cookies are best when they remain soft and slightly gooey in the center.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 60