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Raspberry Cheesecake Cookies Recipe

Raspberry Cheesecake Cookies Recipe
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★★★★★

4.8 from 20 reviews

Delight in these Raspberry Cheesecake Cookies, a perfect blend of a soft, buttery cookie exterior with a luscious cream cheese and raspberry jam center. These treats offer a harmonious balance of sweet and tangy flavors, perfect for dessert or an elegant afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract

Filling

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 cup raspberry jam

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for a tender cookie texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overmixing which can toughen cookies.
  5. Prepare Cream Cheese Filling: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy, forming the cheesecake filling.
  6. Form Cookies with Filling: Take a tablespoon of cookie dough and flatten it in your hand. Spoon about a teaspoon of the cream cheese mixture and a small dollop of raspberry jam onto the center. Fold the dough carefully over the filling and seal it tightly to form a ball, ensuring the filling is enclosed.
  7. Arrange on Baking Sheets: Place the filled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake and Cool: Bake for 10–12 minutes or until the cookies’ edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving their shape and texture.

Notes

  • For best results, use room temperature butter and cream cheese to ensure smooth mixing.
  • Do not overmix the dough once dry ingredients are added to keep cookies tender.
  • If raspberry jam is too runny, strain it to avoid soggy centers in the cookies.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing unbaked filled cookie dough balls is possible; freeze on a tray then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

Nutrition

Keywords: Raspberry Cheesecake Cookies, Cream Cheese Cookies, Jam-filled Cookies, Soft Cookies, Dessert Cookies

Find it online: https://dinewithdylan.com/raspberry-cheesecake-cookies-recipe/