Raspberry Cheesecake Cookies
These raspberry cheesecake cookies are not only easy to make but also a delightful twist on your traditional cookie. They are perfect for any occasion!
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
Ingredients
For the Cookies
- 1 cup cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a large mixing bowl, combine the softened cream cheese and butter. Beat until smooth and creamy.
- Step 3: Gradually add in the granulated sugar, continuing to mix until well combined and fluffy.
- Step 4: Mix in the vanilla extract and the egg until fully incorporated.
- Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 6: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
- Step 7: Gently fold in the fresh raspberries and white chocolate chips (if using) with a spatula.
- Step 8: Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Step 9: Bake for 12-15 minutes, or until the edges are lightly golden. Your kitchen will smell amazing!
- Step 10: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.