Description
Soft, thick, and indulgent Raspberry White Chocolate Cheesecake Cookies are the ultimate cookie dream. Bursting with juicy raspberries, creamy white chocolate chips, and a swirl of cheesecake, these cookies are a must-try dessert. Ideal for holidays, brunch, or gifting, this fruity cheesecake cookie recipe will wow your crowd.
Ingredients
113g unsalted butter
100g granulated sugar
50g brown sugar
113g cream cheese
1 large egg
1 tsp vanilla extract
190g all-purpose flour
½ tsp baking soda
¼ tsp salt
130g white chocolate chips
120g raspberries (fresh or thawed frozen)
Instructions
1. In a large bowl, cream the butter, sugars, and cream cheese until fluffy.
2. Add the egg and vanilla extract and beat until fully mixed.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to wet mixture, mixing until just combined.
5. Gently fold in white chocolate chips and raspberries.
6. Chill the dough for 1 hour.
7. Scoop dough into balls and place on a lined baking sheet.
8. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
9. Cool slightly before transferring to a wire rack.
Notes
These cookies are best served slightly warm.
You can freeze both the dough and baked cookies.
For best results, pat raspberries dry to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg