Raspberry White Chocolate Cheesecake Cookies
Delicious cookies filled with creamy cheesecake and vibrant raspberry jam, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup sugar Granulated sugar.
- 1/2 cup butter, softened Room-temperature butter for the dough.
- 2 cups all-purpose flour All-purpose flour.
- 1/2 teaspoon baking powder Leavening agent for the dough.
- 1/4 teaspoon salt Add to enhance flavor.
- 1 large egg Room-temperature egg.
- 1 teaspoon vanilla extract For flavor.
- 1/2 cup raspberry jam Use your favorite brand.
- 1 cup white chocolate chips For a creamy taste.
For the Cheesecake Filling
- 8 oz cream cheese, softened Room-temperature cream cheese.
- 1/2 cup powdered sugar To sweeten the cheesecake filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the sugar and softened butter until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract and mix until combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture until just combined.
- Fold in the raspberry jam and white chocolate chips gently.
Cheesecake Filling
- In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth.
Assembly & Baking
- Scoop cookie dough onto prepared baking sheet in 1–1.5 inch mounds and press a small indentation into the center of each.
- Fill each indentation with about 1 teaspoon of cheesecake mixture.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
Notes
Use room-temperature ingredients for better texture. Store baked cookies in an airtight container in the refrigerator for up to 4 days. Can be frozen for 2 months.