From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Warning0 allergens identified
Raspberry Cheesecake Cookies
For the cream cheese filling
For the cookies
Instructions
1
First, make cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until smooth and creamy.
2
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.
3
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.
4
Then, add in eggs and vanilla. Beat until combined.
5
Add in all remaining ingredients except diced raspberries. Stir to combine.
6
Carefully fold in diced raspberries. Place bowl in fridge to harden for 30 minutes.
7
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.
8
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.
9
Use hands to completely enclose cream cheese ball with cookie dough. Be sure it is completely enclosed.
10
Continue for each ball of cookie dough.
11
Bake for 11 to 12 minutes or until cookies are barely set in the middle.
12
Finally, remove from oven. Allow cookies to cool for 10 minutes before removing to a cooling rack.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Cream Cheese Filling ❄️Prepare your vanilla cheesecake filling at least 2 hours in advance and refrigerate it; this ensures it stays creamy during baking and prevents it from melting into the cookie dough.
- Pat Raspberries Dry 🫐Gently pat fresh raspberries with paper towels before folding them into the dough to remove excess moisture, which prevents the cookies from becoming too wet and helps maintain their chewy texture.
- Use Room Temperature Butter and Eggs 🧈Let butter and eggs sit out for 30 minutes before mixing; room temperature ingredients emulsify better, creating a creamier dough and more consistent cookie texture throughout.
- Measure Gluten-Free Flour by Weight ⚖️Weigh your 1-1 gluten-free flour blend rather than scooping by volume, as it can compact differently and cause dry cookies; aim for approximately 4.5 ounces per cup.
- Underbake for Maximum Gooeyness ⏱️Remove cookies from the oven when the edges are set but the center still appears slightly underdone; they'll continue cooking on the baking sheet and develop that signature chewy, gooey texture as they cool.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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