These Raspberry Cheesecake Cookies are a tasty treat that combines the creamy goodness of cheesecake with the sweet and tangy flavor of raspberries. They’re chewy and soft, just the way we love cookies!
I can’t resist the bright raspberry swirls in these cookies. They make each bite a little burst of happiness! Perfect for sharing or just sneaking a few for yourself. 🍪💖
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for a creamy texture. If you’re looking for a dairy-free option, coconut oil can work, but it may add a mild coconut flavor.
Cream Cheese: This adds richness and moisture. If you need a lighter option, try using Neufchâtel cheese instead, which has less fat than regular cream cheese.
Granulated & Brown Sugar: Both provide sweetness and moisture. You can substitute some brown sugar with maple syrup for a different flavor, but make sure to adjust the flour to keep the dough consistency.
Fresh Raspberries: They give that lovely tartness. Frozen raspberries can be used in a pinch, but let them thaw and drain to avoid excess moisture in the dough.
White Chocolate Chips: These add sweetness and creaminess. If you prefer dark chocolate, that works too. Or, skip them entirely for a more tart cookie!
What’s the Best Way to Ensure Soft Cookies?
To achieve soft and chewy Raspberry Cheesecake Cookies, follow these simple but effective tips:
- **Don’t Overmix:** Once you combine the wet and dry ingredients, mix just until you see no flour. Overmixing can lead to tough cookies.
- **Scoop Dough Wisely:** Use a cookie scoop or a rounded tablespoon. This ensures even baking and that all cookies are uniform in size.
- **Watch the Baking Time:** Take your cookies out when they are slightly undercooked in the center. They will continue to firm up as they cool.
- **Cool on the Baking Sheet:** Letting cookies sit for a few minutes on the sheet helps them set without getting dry.
By keeping these tips in mind, you’ll have cookies that are perfectly soft and full of flavor!
Raspberry Cheesecake Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh raspberries
- 1 cup white chocolate chips (optional, for added creamy sweetness)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus an additional 12-14 minutes for baking. Allow about 5 minutes for cooling on the baking sheet, and a little time for cooling completely on a wire rack. Overall, you can enjoy fresh cookies in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This helps keep the cookies from sticking and makes cleanup easy!
2. Cream the Butter and Cheeses:
In a large mixing bowl, beat together the softened butter and cream cheese. Add the granulated sugar and brown sugar, and mix until everything is light and fluffy. This part is crucial—it helps create that lovely cookie texture!
3. Mix in the Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is well combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent is distributed evenly throughout the flour.
5. Bring it All Together:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your cookies tough.
6. Fold in the Raspberries and Chocolate Chips:
Gently fold in the fresh raspberries and white chocolate chips if you’re using them. Take care not to crush the raspberries into the dough; we want those lovely bursts of flavor!
7. Scoop and Bake:
Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies:
Bake for 12-14 minutes, or until the cookies’ edges are set and the bottoms are lightly golden. The centers should still look a little soft—that’s what keeps them chewy!
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. And then, enjoy these delicious, soft cookies bursting with raspberry goodness!
The final result is a wonderful blend of creamy cheesecake flavor with the refreshing taste of raspberries in every delicious bite. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries if fresh ones aren’t available. Just be sure to thaw them and drain any excess moisture to prevent your cookie dough from becoming too wet.
How Can I Make These Cookies Dairy-Free?
To make these cookies dairy-free, substitute the unsalted butter with a dairy-free butter alternative and use non-dairy cream cheese. Check the labels to ensure they work well for baking!
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just make sure they are fully cooled before sealing in a freezer bag. They’ll last up to 3 months in the freezer!
Can I Add Other Mix-Ins?
Absolutely! Feel free to experiment with other mix-ins like chopped nuts, coconut flakes, or even dark chocolate chips for a twist on the original recipe. Just remember to balance the amount so the dough doesn’t get too crowded!