Cheesecake Stuffed

Raspberry Cookies

Broken Oven Baking Company

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Soft raspberry cookies with a delicious surprise in the middle!

Prep Time: 20 Min

All purpose flour Baking soda Salt Granulated sugar Light brown sugar Vanilla extract Raspberries Eggs Unsalted butter Powdered sugar Cream cheese Optional: White chocolate

Bake Time: 14 Min


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Step 1

Make the cheesecake filling. Mix together the cream cheese and powdered sugar. Please teaspoons of the filling on a wax paper lined plate. Place in the freezer while you make the cookie dough.

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Step 2

Prepare the raspberries. Chop fresh raspberries that have been washed and dried. If they're extra juicy, gently pat them dry with paper towel.

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Step 3

Cream together the butter, sugars, egg, yolk and vanilla extract until light and fluffy.

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Step 4

Whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.

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Step 5

Gently fold the raspberries into the cookie dough. Be careful not to over mix so that the dough doesn't get too wet and sticky.

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Step 6

Using a medium cookie scoop, place a frozen cheesecake ball in the middle of a scoop of cookie dough. Place more dough on top to cover the cream cheese completely.

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Step 7

Refrigerate the dough balls while the oven preheats to 350°F. Then, bake on a parchment-lined sheet for 12-16 minutes.

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Step 8 (Optional)

Drizzle melted white chocolate over the completely cooled raspberry cheesecake cookies.

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