Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies are a delectable treat that marries the creamy richness of cheesecake with the tangy burst of fresh raspberries. These soft, chewy cookies are swirled with a luscious cream cheese filling, making them an irresistible dessert perfect for any occasion. Whether you’re enjoying them at a family gathering or savoring them with a cup of tea, these cookies will transport you to sweet summer memories with every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla until well combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the butter mixture until just combined.
- In a separate bowl, mix cream cheese and remaining sugar until smooth. Gently fold in fresh raspberries.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them two inches apart. Top each mound with a dollop of raspberry cream cheese mixture.
- Bake for 10–12 minutes or until edges are golden but centers remain soft. Allow cookies to cool on sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg