These tasty cookies are filled with a sweet raspberry cheesecake blend that melts in your mouth! With a soft, chewy cookie dough wrapped around creamy filling, they’re a real treat!
Honestly, the flavor combo of raspberry and cheesecake is a match made in cookie heaven! I always make extra to share, but secretly, I hope no one notices I eat a few more! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best for these cookies as it allows you to control the saltiness. If you don’t have unsalted butter, just reduce the salt in the recipe to a pinch.
Granulated & Brown Sugar: These sugars add sweetness and help keep the cookies soft. If you’re short on brown sugar, you can use all granulated sugar instead, but the cookies may be a bit less chewy.
Raspberries: Fresh raspberries add a nice tartness. You can swap them out with other berries like blueberries or blackberries if you prefer! Frozen raspberries work too, just make sure to thaw and drained them first.
Cream Cheese: This is essential for the cheesecake filling. If you need a lighter option, you can use Neufchâtel cheese as a lower-fat substitute. Dairy-free cream cheese is also available for a vegan option!
How Do You Fold Raspberries Without Crushing Them?
Gently folding in the raspberries while making the cookie dough is key to maintaining their shape! Here’s how to do it right:
- Use a rubber spatula or wooden spoon: These tools are gentler than a whisk.
- Add raspberries at the end: After mixing everything else, add the raspberries and carefully combine.
- Fold, don’t stir: Use a scooping motion, making sure you’re lifting the dough over the raspberries rather than stirring in a circular motion, which can crush them.
This way, you’ll have those beautiful bits of raspberry in your cookies for that perfect burst of flavor!
Raspberry Cheesecake Stuffed Cookies Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently mashed
- 1 cup white chocolate chips
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Time Estimate:
You’ll need about 15-20 minutes for preparation and 12-15 minutes for baking, plus an additional 5 minutes for cooling. In total, you can expect to spend around 35-40 minutes to make these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze!
2. Make the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. This filling will be the delightful surprise inside your cookies! Set it aside for later.
3. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy—this should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time to the butter and sugar mixture. Mix well after each addition to make sure everything is combined. Then, stir in the vanilla extract for that lovely flavor!
5. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until they are well combined. This step helps to ensure even distribution of the leavening agent.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix; it’s okay if a few flour streaks remain.
7. Fold in Raspberries and White Chocolate:
Now, gently fold in the gently mashed raspberries and white chocolate chips into the dough. Use a spatula and be delicate to retain the raspberry chunks.
8. Form the Cookies:
Take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cream cheese filling in the center, then cover it with another flattened piece of dough. Seal the edges carefully to encapsulate the filling.
9. Bake the Cookies:
Place the stuffed cookie dough balls onto the prepared baking sheet, making sure to leave around 2 inches of space between each cookie. Bake in the preheated oven for 12-15 minutes, until the edges are golden and the centers are just set.
10. Cool and Enjoy:
Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. These cookies are best enjoyed warm or at room temperature!
Dig in and savor every delicious bite of these raspberry cheesecake stuffed cookies!
Can I Use Frozen Raspberries Instead of Fresh Ones?
Yes! You can use frozen raspberries, but make sure to thaw them completely and drain any excess liquid before mashing. This will prevent your cookie dough from becoming too wet.
How Do I Know When the Cookies Are Done Baking?
The cookies are done when the edges are golden brown and the centers look set. They may still look slightly underbaked, but they’ll firm up as they cool!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before shaping and filling.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw before enjoying!
