Description
White chocolate raspberry cheesecake cookies are a decadent twist on classic cookies, combining the creamy richness of cheesecake, the sweetness of white chocolate, and the tangy burst of raspberries. These cookies stand out as a crowd-pleaser for dessert lovers and bakers alike, offering a gourmet experience that’s surprisingly easy to achieve at home. The balance of sweetness, tanginess, and creaminess makes them an irresistible treat.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– Pinch of salt
– 1 cup high-quality white chocolate, chopped
– 1 cup fresh or frozen raspberries, halved
– 8 oz cream cheese, softened
– ½ cup powdered sugar
– ½ teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Make the Cheesecake Swirl: In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and ½ teaspoon of vanilla extract, mixing until creamy and well combined.
- Combine Components: Gently fold the chopped white chocolate and halved raspberries into the cookie dough. Be careful not to overmix to prevent the raspberries from bleeding. Drop spoonfuls of the cheesecake mixture onto the dough and use a knife or toothpick to swirl it gently, creating a marbled effect.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, place portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
– White Chocolate: Use high-quality white chocolate for the best flavor and texture.
– Raspberries: If using frozen raspberries, ensure they are thawed and drained to prevent excess moisture.
– Cheesecake Swirl: For a more pronounced swirl, you can increase the amount of cheesecake mixture as desired.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg