Cheesecake Stuffed Raspberry Cookies

Cheesecake Stuffed Raspberry Cookies are so soft and bursting with real flavor from fresh raspberries! In the middle, you'll find a delicious cheesecake surprise! They're the best flavor combination, especially with an added white chocolate drizzle on top! You won't be able to get enough of these cookies, so it's a good thing they can be easily whipped up from scratch!

Ingredients

• All purpose flour
• Baking soda
• Salt
• Granulated sugar
• Light brown sugar
• Vanilla extract
• Raspberries
• Eggs
• Unsalted butter
• Powdered sugar
• Cream cheese
• Optional: White chocolate (high quality chips or a chopped bar)

See recipe card below for quantities.

Substitutions & Variations

This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

As for variations, rather than drizzling the white chocolate on top of the baked cookies, feel free to add white chocolate chips into the batter right before you fold in the raspberries. You can also use freeze dried raspberries or a different berry, like chopped strawberries for strawberry cheesecake cookies!

Equipment

• Use a small cutting board and sharp knife to chop the raspberries.
• A food scale is really important for measuring the dry ingredients! Flour is often measured incorrectly with cups, yielding thick and dry cookies. The scale I use is only about $20 USD, makes life way easier (less dishes to clean) and has lasted me years. However, if you're using cups be sure to use the scoop and level method!
• A hand mixer or stand mixer with a paddle attachment will come in handy to mix the cookie dough. Once you get to adding the raspberries, you'll want to fold them in with a spatula.
• You'll need a cookie sheet to bake them on. I also highly recommend laying a sheet of parchment paper down on top of the baking sheet.
• A medium cookie scoop (about 4 teaspoons in size) is what I use to grab and stuff the cookie dough. See photo #6 below for how I use it with this recipe.

Step by Step Instructions

Step One (Picture 1 above) - Make the cheesecake balls by mixing together the cream cheese and powdered sugar. Scoop 24 teaspoons onto a plate and freeze while making the cookie dough.

Step Two (Picture 2 above) - Chop the raspberries into small pieces. If they're super liquidy, gently pat them dry with paper towel.

Step Three (Picture 3 above) - Cream together the softened butter, light brown sugar and granulated sugar until light and fluffy (about 2-3 minutes of mixing with a hand mixer). Mix in the egg, yolk and vanilla extract.

Step Four (Picture 4 above) - Whisk together the flour, baking soda and salt. Then, stir it into the wet ingredients just until the flour streaks disappear.

Step Five (Picture 5 above) - Carefully fold the chopped raspberries into the cookie dough with a spatula. Don't over mix or the dough will become too wet and sticky.

Step Six (Picture 6 above) - Gently scoop some dough into a cookie scoop and lightly press a frozen cheesecake ball into the center.

Step Seven (Picture 7 above) - Cover the cheesecake completely with more cookie dough and then place the ball on a parchment-lined baking sheet. Repeat and space the cookies 2-3 inches apart. Chill for 20 minutes, then bake at 350°F until the edges are tan (12-16 minutes). Let them cool completely before drizzling with white chocolate!

Pro Tip: If the cookies are spreading a lot or you want to turn them into perfect circles, take them out of the oven around 10-12 minutes and give them a scoot! This is when you place a slightly larger round object around them and push their edges back into shape (see how in this video). Then, put them back in the oven to finish baking.

Recipe FAQs

Storage

These raspberry cheesecake cookies can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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