Print

Raspberry Cheesecake Cookies Recipe

Raspberry Cheesecake Cookies Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

Indulge in these delightful Raspberry Cheesecake Cookies, featuring a perfect blend of buttery dough, creamy cheesecake filling, and a sweet raspberry jam center. These cookies offer a soft, chewy texture with a tangy raspberry burst, making them a perfect treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cheesecake Filling

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar

Additional

  • 1/2 cup raspberry jam

Instructions

  1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is well incorporated.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  3. Combine Ingredients: Gradually add the dry ingredients to the wet butter and sugar mixture, mixing until a soft dough forms. Avoid overmixing to maintain a tender texture in the cookies.
  4. Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, creating the cheesecake filling.
  5. Assemble Cookies: Preheat oven to 350°F (175°C). Scoop about one tablespoon of cookie dough and flatten it slightly in your hand. Place about one teaspoon of the cream cheese filling in the center, followed by a small dollop (about a half teaspoon) of raspberry jam. Fold the dough around the filling to completely encase it and roll into a ball.
  6. Bake: Place the filled dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
  7. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve once cooled for best texture and flavor.

Notes

  • Ensure cream cheese and butter are softened to room temperature for easy mixing.
  • Chill the dough for 30 minutes before assembling if it feels too sticky; this makes handling easier.
  • Use fresh or good-quality raspberry jam for the best flavor impact.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Make sure to fully encase the filling to prevent leakage during baking.

Nutrition

Keywords: raspberry cheesecake cookies, raspberry jam cookies, cheesecake cookies, soft cookies, sweet dessert cookies

Find it online: https://spatulaqueen.com/raspberry-cheesecake-cookies-recipe/