These Homemade White Chocolate Raspberry Cheesecake Cookies are a tasty treat! They blend creamy cheesecake flavors with sweet, tangy raspberries and delicious white chocolate chunks.
Baking these cookies is a breeze, and they fill your kitchen with a wonderful smell. Trust me, you won’t be able to eat just one—they’re simply irresistible! 😋
Whenever I make these cookies, I always save a few to share, but deep down, I hope to keep them all for myself. They’re perfect for a cozy night or a fun gathering!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, almond flour or a gluten-free baking blend works well, but keep in mind the texture might differ slightly.
Cream Cheese: This gives a creamy cheesecake flavor. You can swap it with mascarpone if you prefer a richer taste or sour cream for a tangy twist.
White Chocolate Chips: They add sweetness and creaminess. If you’re in the mood for something different, try dark or milk chocolate chips, or even chopped chocolate bars.
Raspberries: Fresh raspberries are ideal for flavor, but if you’re out of season, frozen raspberries work as well. Just make sure to thaw and drain them to avoid excess moisture.
How Do You Ensure Soft, Chewy Cookies?
To nail the perfect cookie texture, follow these simple steps:
- **Butter & Cream Cheese:** Use softened butter and cream cheese for easy mixing. It helps create that soft texture.
- **Don’t Overmix:** When combining the dry ingredients with the wet, mix until just combined to keep the cookies tender.
- **Chill the Dough (Optional):** If you like thicker cookies, chill the dough for about 30 minutes before baking.
- **Baking Time:** Keep an eye on them; remove when the edges look set but the centers are still soft. They will continue to firm up as they cool.
These tips will help you achieve the perfect chewy cookies every time! Enjoy baking!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips, plus extra for topping
- 1 cup fresh raspberries (or frozen, thawed and drained)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for preparation and around 12-15 minutes for baking. Make sure to allow for a 5-minute cooling time on the baking sheet before transferring the cookies to wire racks. In total, you should plan for about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, take a baking sheet and line it with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the baking soda and salt throughout the flour. Once combined, set the bowl aside for later.
3. Cream the Butter and Cheese:
In a large bowl, use a hand mixer or a mixing spoon to beat the softened unsalted butter, cream cheese, and granulated sugar together. Continue mixing for about 2-3 minutes until the mixture is creamy and smooth.
4. Add Wet Ingredients:
Add in the large egg and vanilla extract to your butter and sugar mixture. Beat until everything is well combined and smooth.
5. Combine Dry with Wet:
Gradually add the flour mixture to the creamy wet ingredients. Mix on low speed or gently fold until everything is just combined—don’t overmix, as this can lead to tough cookies!
6. Fold in Chocolate and Raspberries:
Now it’s time to add the fun stuff! Gently fold in the white chocolate chips and fresh raspberries. Be careful not to crush the raspberries too much, as you want to keep those lovely berry bits intact.
7. Scoop and Arrange:
Scoop out spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. For an extra touch, press a few additional white chocolate chips on top of each cookie.
8. Baking Time:
Place the baking sheet in your preheated oven and bake for 12-15 minutes. You want the edges to be set and the tops to turn lightly golden while the centers remain soft.
9. Cooling:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Now that your cookies are cooled, it’s time to serve! Bite into the delicious creamy white chocolate and fresh raspberry flavors. Share with friends or keep them all to yourself—no judgment here!
These cookies bring a delightful blend of soft texture with gooey white chocolate and fresh raspberry bursts, making them a scrumptious cheesecake-inspired treat!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just make sure to thaw and drain them before using, as excess moisture can affect the cookie texture. Gently fold them in to avoid crushing the raspberries too much.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can also refrigerate them for up to a week.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 10-15 minutes before scooping and baking.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitute, mascarpone cheese works well for a richer flavor. You can also use sour cream for a slight tangy twist, or even Greek yogurt if you’re aiming for a lighter option.
