Raspberry Cheesecake Cookies

First, make cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until smooth and creamy.

Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking sheet. Repeat this process for remaining cream cheese mixture. Place pan in freezer while making cookie dough.

Add cold butter, granulated sugar and brown sugar to a stand mixer. Beat for 3 minutes or until there are no clumps of butter remaining.

Then, add in eggs and vanilla. Beat until combined.

Add in all remaining ingredients except diced raspberries. Stir to combine.

Carefully fold in diced raspberries. Place bowl in fridge to harden for 30 minutes.

After 30 minutes, remove cookie dough from fridge. Preheat oven to 350 degrees Fahrenheit. Line baking pan with parchment paper. Remove cream cheese balls from freezer.

Use ice cream scoop or large spoon to scoop balls of dough onto lined pan. Use thumb to press an indent in the center of each ball of dough. Place cream cheese ball into each indent.

Use hands to completely enclose cream cheese ball with cookie dough. Be sure it is completely enclosed.

Continue for each ball of cookie dough.

Bake for 11 to 12 minutes or until cookies are barely set in the middle.

Finally, remove from oven. Allow cookies to cool for 10 minutes before removing to a cooling rack.