Broken Oven Baking Company
Prep Time: 20 Min
Bake Time: 14 Min
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.
Prepare the raspberries. Chop fresh raspberries that have been washed and dried. If they're extra juicy, gently pat them dry with paper towel.
Cream together the butter, sugars, egg, yolk and vanilla extract until light and fluffy.
Whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
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.
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.
Refrigerate the dough balls while the oven preheats to 350°F. Then, bake on a parchment-lined sheet for 12-16 minutes.
Drizzle melted white chocolate over the completely cooled raspberry cheesecake cookies.