These chewy cookies bring together sweet white chocolate and tangy raspberries for a tasty treat! They are soft in the middle with a delightful crunch on the outside. Yum!
Whenever I make these, the smell of cookies fills the house, and they disappear in no time! Pair them with a glass of milk, and you’ll have a sweet moment worth sharing. 🤗
What I love most is how simple they are to make. Just mix, scoop, and bake! You’ll impress everyone with these colorful cookies that taste as good as they look.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here since it allows you to control the saltiness. If you don’t have unsalted, you can use salted butter and just reduce the added salt in the recipe by a pinch.
Cream Cheese: This gives the cookies that cheesecake flavor. If you want a lighter version, low-fat cream cheese works too, but full-fat gives a richer taste and texture.
White Chocolate Chips: These provide sweetness and creaminess. If you prefer, you can swap them with milk chocolate or even dark chocolate for a twist, though the flavor will change a bit.
Raspberries: Fresh berries are ideal, but if out of season, frozen raspberries can work well—just ensure they are thawed and drained to prevent excess moisture!
How Do I Get the Perfect Texture for These Cookies?
The texture of the cookies relies heavily on mixing and baking times. Make sure you cream the butter and cream cheese well; this incorporates air, helping to create a light texture. When adding flour, mix just until combined to keep them soft.
- Be careful not to overmix the dough once the flour is added, or the cookies may turn out tough.
- When baking, aim for a golden edge and a soft center. They will continue to firm up as they cool.
This method should give you cookies that are chewy, with a creamy center and a nice balance of flavors! Happy baking!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
Cookie Base:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-Ins:
- 3/4 cup white chocolate chips, plus extra for topping
- 1 cup fresh raspberries (can use frozen, thawed and drained)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Make sure to give yourself some extra time for cooling if you can resist eating them straight out of the oven! Total time: approximately 30 minutes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, beat together the softened butter and cream cheese until it’s creamy and smooth. This step is crucial for the fluffy texture of your cookies.
3. Add Sugar, Egg, and Vanilla:
Next, add the granulated sugar to the butter and cream cheese mixture. Beat this until it’s light and fluffy. Then, add in the egg and vanilla extract, mixing until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps ensure even distribution of the leavening agent throughout your dough.
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture. Be careful not to overmix; just blend until everything is combined. Overmixing can lead to tougher cookies.
6. Fold in the Good Stuff:
Gently fold in the white chocolate chips and raspberries. Try not to break up the raspberries too much, keeping the lovely color and tart bursts intact!
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving some space between each for spreading.
8. Add Extra White Chocolate Chips:
If you like, you can press a few extra white chocolate chips on top of each cookie for an appealing finish.
9. Bake the Cookies:
Place your baking sheet in the preheated oven and bake for about 10 to 12 minutes. Look for golden edges and slightly soft centers.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your freshly baked cookies with a cold glass of milk or a warm cup of tea!
This recipe yields about 16-18 cookies depending on size. The delightful combination of cream cheese, white chocolate, and raspberries creates a truly scrumptious treat!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess moisture before folding them into the cookie dough. This helps prevent the dough from getting too wet and maintains the texture of the cookies.
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 freeze them! Just place the cookies in a freezer-safe bag or container, and they will last for up to 2 months. Thaw them at room temperature before enjoying.
Can I Replace the Cream Cheese with Something Else?
If you prefer not to use cream cheese, you can substitute it with mascarpone cheese or even Greek yogurt for a similar creamy texture. However, this will alter the flavor slightly, so keep that in mind when making your choice!
What Should I Do if the Dough is Too Sticky?
If you find the cookie dough is too sticky to handle, refrigerate it for about 30 minutes. This will help firm it up, making it easier to scoop and shape your cookies before baking.
