These Raspberry Cheesecake Cookies are a sweet treat that combines the tangy taste of cheesecake with the fruity goodness of raspberries. They’re soft, chewy, and oh-so-yummy!
Every bite feels like a little dessert party! I love serving them warm, right out of the oven, with a glass of milk. Trust me, you’ll want to share, but you might not want to! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is great for controlling the saltiness. If you’re in a pinch, you can use margarine, but it might change the texture slightly. I always opt for butter for that rich flavor!
Cream Cheese: This gives the cookies their cheesecake flavor. If you’re looking for a lighter option, you can use reduced-fat cream cheese. For a dairy-free version, try using vegan cream cheese instead.
Raspberries: Fresh raspberries provide that juicy burst. If they aren’t available, frozen raspberries work well too. Just make sure to thaw and drain them first. I find the flavor remains almost just as good!
White Chocolate Chips: These add sweetness. You can substitute with dark chocolate chips or even butterscotch chips if that’s your jam! Sometimes I mix it up for a different flavor.
How Do I Get My Cookies to Stay Soft and Chewy?
Keeping cookies soft and chewy hinges on a few critical steps. First, don’t overmix your dough after adding dry ingredients. That keeps the cookies from becoming tough.
- Don’t overbake! Pull them out when the edges are just golden. They’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes for the perfect texture before transferring them to a wire rack.
- Storing cookies in an airtight container will help them stay chewy for days!
How to Make Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Flavor:
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 cup white chocolate chips
Optional Garnish:
- Pink or red sanding sugar for garnish
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and around 12-14 minutes to bake. Don’t forget the cooling time! It’s best to let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack. All in all, you can enjoy your freshly baked cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat, which makes cleanup a breeze.
2. Cream the Butter and Cheese:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract. Mix well until everything is nicely combined and creamy.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt until blended. This helps to evenly distribute the baking powder and salt in the cookie dough.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Raspberries and Chocolate:
Gently fold in the raspberries and white chocolate chips with a spatula. Try to be gentle so that the raspberries don’t break too much, which will keep your cookies pretty!
7. Portion the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Add Some Sparkle:
If you like, sprinkle a little sanding sugar on top of each cookie for a festive look. It’s optional, but it adds a nice touch!
9. Bake the Cookies:
Place them in the oven and bake for 12-14 minutes. Keep an eye on them—the edges should just start turning golden, while the centers may still look a bit soft. They’ll firm up while cooling.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. This is a crucial step! After that, transfer them to a wire rack to cool completely. Enjoy your soft, gooey raspberry cheesecake cookies with a glass of milk or your favorite drink!
These cookies are a delicious blend of creamy, fruity, and sweet flavors. Perfect for sharing (or not)! Enjoy every bite!
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lighter option, use reduced-fat cream cheese. For a dairy-free version, try vegan cream cheese instead—just be sure it’s a spreadable type for the best consistency.
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 fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months!
What Can I Use Instead of Raspberries?
If you don’t have raspberries, feel free to use other berries like blueberries, chopped strawberries, or even dried cherries. Just remember that the water content may vary, which can slightly affect the baking time.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. Just let it sit at room temperature for a few minutes before scooping and baking for the best results.
