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Raspberry cheesecake cookies in a stack on a table.

Raspberry Cheesecake Cookies

Soft, fluffy, and deliciously more-ish these cookies combine the heavenly flavors of white chocolate and raspberries in every bite.
Prep Time:10 mins
Cook Time:14 mins
Chilling Time:2 hrs
Total Time:2 hrs 24 mins
Servings:34 cookies

Ingredients

  • 1 cup unsalted butter room temperature
  • 6 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups all-purpose flour
  • 1 cup freeze-dried raspberries
  • ½ cup white chocolate chips

Instructions

  • Combine the butter, cream cheese, and sugar in a large mixing bowl and then beat on medium speed until fluffy, occasionally scraping the bottom and sides of the bowl as you go. Then beat in the egg yolk, vanilla extract, and the salt until well combined.
  • Add the flour to the mixture and beat on low speed until the flour is just incorporated. Fold in the raspberries and chocolate chips using a rubber spatula. Now seal the bowl with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, line two baking sheets with parchment paper and set them aside.
  • Preheat the oven to 375°F. Scoop the chilled dough onto the prepared baking sheets roughly 3 inches apart at about 2 tablespoons per scoop. Then form each scoop into a ball and slightly flatten each ball with the palm of your hand.
  • Bake for about 14 minutes. They are done when the edges begin to turn golden brown. Remove from oven, let cool for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

  • Don’t skip chilling the prepared cookie dough in the refrigerator before putting them in the oven. It really helps firm the dough up so they hold their shape while baking.
  • Try other berries if you want to experiment. Freeze-dried cranberries, strawberries, cherries, or even goji berries would work. I have yet to find a berry that doesn’t pair beautifully with white chocolate.
  • If you only have salted butter, use that but omit the ¼ teaspoon of salt from the recipe to make up for it.

Nutrition

Calories: 140kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 37mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg