Dessertsbrokenovenbaking5.0
Cheesecake Stuffed Raspberry Cookies
How to make soft, delicious raspberry cookies stuffed with cheesecake! They're flavored with real, fresh raspberries and are topped with a white chocolate drizzle!
👥 24 Servings⏱️ Prep & Cook: 54 min⏳ Prep: 20 min🔥 Cook: 14 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- oven
- pan
- microwave
📝 Preparation Steps
1
Cheesecake Filling
2
In a medium bowl, whisk the cream cheese until smooth (preferably with a hand mixer). Mix in the powdered sugar.
cream cheese (room temperature)4 ounces
3
Scoop teaspoons of the cream cheese mixture and place them on a wax paper-lined plate. You should be able to get 24 teaspoons from this.
cream cheese (room temperature)4 ounces
4
Place the plate in the freezer while you make the cookie dough.
5
Raspberry Cookies
6
Make sure your raspberries have been washed and given time to dry (you want them to be as dry as possible!) Chop them into small pieces. Gently pat them dry with paper towel if they're super liquidy.
7
In a large bowl using a hand mixer or stand mixer with the paddle attachment, cream together the butter, light brown sugar and granulated sugar until light and fluffy (⏱️ 2-3 minutes).Mix in the egg, yolk and vanilla extract until combined well. Scrape down the sides of the bowl as needed.
large egg (room temperature)1large egg yolk (room temperature)1vanilla extract2 teaspoon
8
In a medium bowl, whisk together the flour, baking soda and salt. Stir this into the wet ingredients just until the flour streaks disappear.
baking soda1 teaspoon
9
Carefully fold the chopped raspberries into the cookie dough with a spatula. Don't over mix or the juice from the raspberries will leak out too much and your dough will get too wet and sticky.
10
Take the cheesecake balls out of the freezer.Using a medium cookie scoop (about 4 teaspoons), scoop dough and gently make a hole in the middle for the cheesecake ball.Put the cheesecake inside and then cover it with more dough so that the cheesecake is completely enclosed.Place the dough ball on a parchment-lined cookie sheet.Repeat, placing the dough balls 2-3 inches apart.
11
Place the sheet of cookie dough balls in the refrigerator while the oven preheats to 350°F.
12
When the dough is cold and firm, bake the cookies until the edges are tan (about ⏱️ 12-16 minutes).If they're spreading, take them out of the oven around ⏱️ 10-12 minutes and scoot a larger round object around them to push the edges back into shape, then place them back in the oven to finish baking.
13
Let the cookies cool on the pan for about ⏱️ 10 minutes, then transfer them to a cooling rack.
14
Optional: microwave white chocolate (chopped bar or chips) in a bowl while stirring every ⏱️ 20 seconds until melted and drizzle it on the cookies (with a spoon or a bag with the tip cut off).
Nutrition Facts
calories
171 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
12 g
sodium Content
117 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
36 mg
carbohydrate Content
21 g
saturated Fat Content
5 g
unsaturated Fat Content
3 g
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