White Chocolate Raspberry Cheesecake Cookies

Introduction:

Indulge in the perfect fusion of flavors with these White Chocolate Raspberry Cheesecake Cookies. Soft and chewy cookies are studded with juicy raspberries and sweet white chocolate chips, with a surprise creamy cheesecake filling in the center. These cookies are a delightful treat for any occasion!

Recipe:

Ingredients

For the Cookie Dough:

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 3/4 cup (130 g) white chocolate chips
• 1 cup fresh raspberries

For the Cheesecake Filling:

• 4 oz (115 g) cream cheese, softened
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Cheesecake Filling
   • In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
   • Scoop small dollops of the mixture onto a parchment-lined tray (about 1 tsp each) and freeze for at least 30 minutes.
2. Prepare the Cookie Dough
   • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
   • In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Beat in the egg and vanilla extract. Gradually mix in the dry ingredients until just combined.
   • Gently fold in the white chocolate chips and raspberries.
3. Assemble the Cookies
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Take a scoop of cookie dough (about 2 tbsp), flatten it in your hand, and place a frozen dollop of cheesecake filling in the center.
   • Carefully wrap the dough around the filling, sealing the edges to ensure the filling doesn’t leak out. Repeat for all cookies.
4. Bake
   • Place the cookies on the prepared baking sheet, spaced about 2 inches apart.
   • Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
5. Cool and Serve
   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for a gooey, creamy treat.

These cookies are best enjoyed fresh and will leave everyone wanting more!