Cheesecake Stuffed Raspberry Cookies

5 from 5 votes

Cheesecake Stuffed Raspberry Cookies

How to make soft, delicious raspberry cookies stuffed with cheesecake! They're flavored with real, fresh raspberries and are topped with a white chocolate drizzle!

Prep Time20

Cook Time14

Chill Time20

Total Time54

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 171kcal

Author: Kayla Burton

Equipment

Cutting board & knife
Cookie sheet
Parchment paper
Measuring spoons
Scale or measuring cups
Whisk
Spatula
Hand mixer or stand mixer with paddle attachment
Medium cookie scoop (about 4 teaspoons)
Wire cooling rack

Ingredients

Raspberry Cookies

2⅓ cups (291.67 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup (170.25 g) unsalted butter room temperature
½ cup (100 g) light brown sugar packed
½ cup (100 g) granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoon vanilla extract
⅔ cup fresh raspberries washed, dried and chopped

Cheesecake Filling

4 ounces (113.4 g) cream cheese room temperature
¼ cup (30 g) powdered sugar

Optional White Chocolate Drizzle

⅓ cup white chocolate chips or chopped bar good quality

Instructions

Cheesecake Filling

In a medium bowl, whisk the cream cheese until smooth (preferably with a hand mixer). Mix in the powdered sugar.
Scoop teaspoons of the cream cheese mixture and place them on a wax paper-lined plate. You should be able to get 24 teaspoons from this.
Place the plate in the freezer while you make the cookie dough.

Raspberry Cookies

Make sure your raspberries have been washed and given time to dry (you want them to be as dry as possible!) Chop them into small pieces. Gently pat them dry with paper towel if they're super liquidy.
In a large bowl using a hand mixer or stand mixer with the paddle attachment, cream together the butter, light brown sugar and granulated sugar until light and fluffy (2-3 minutes).
Mix in the egg, yolk and vanilla extract until combined well. Scrape down the sides of the bowl as needed.
In a medium bowl, whisk together the flour, baking soda and salt. Stir this into the wet ingredients just until the flour streaks disappear.
Carefully fold the chopped raspberries into the cookie dough with a spatula. Don't over mix or the juice from the raspberries will leak out too much and your dough will get too wet and sticky.
Take the cheesecake balls out of the freezer.
Using a medium cookie scoop (about 4 teaspoons), scoop dough and gently make a hole in the middle for the cheesecake ball.
Put the cheesecake inside and then cover it with more dough so that the cheesecake is completely enclosed.
Place the dough ball on a parchment-lined cookie sheet.
Repeat, placing the dough balls 2-3 inches apart.
Place the sheet of cookie dough balls in the refrigerator while the oven preheats to 350°F.
When the dough is cold and firm, bake the cookies until the edges are tan (about 12-16 minutes).
If they're spreading, take them out of the oven around 10-12 minutes and scoot a larger round object around them to push the edges back into shape, then place them back in the oven to finish baking.
Let the cookies cool on the pan for about 10 minutes, then transfer them to a cooling rack.
Optional: microwave white chocolate (chopped bar or chips) in a bowl while stirring every 20 seconds until melted and drizzle it on the cookies (with a spoon or a bag with the tip cut off).

Notes

Measuring Dry Ingredients: I highly recommend weighing your flour in grams with a scale to ensure accuracy (change recipe to metric for the weight). If you don't have a scale, use the scoop and level method to measure the flour.

Raspberries: This recipe was made to use fresh raspberries. Freeze-dried raspberries will also work, but I do not recommend using frozen raspberries.

White Chocolate: If you do add the white chocolate, make sure you're using good quality chocolate or it may not melt very well.

Discoloration: The cookies may have a blueish color to them. This is a natural reaction from the baking soda and raspberries that is totally safe! They should still taste amazing.

Nutrition Information: The provided nutrition information is an estimate per cookie, accuracy is not guaranteed.

Storage: Store cookies 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.

Nutrition