These raspberry cheesecake cookies are loaded with white chocolate chips and freeze dried raspberries. Have these cookies ready to eat within 30 minutes! They are so delicious.
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What are raspberry cheesecake cookies?
These cookies is a delicious combination of raspberry and white chocolate. They are so thick and so soft! Cream cheese is what makes these cookies irresistible. It gives it such perfect flavor and texture. I still can’t believe how soft these cookies are! Trust me, they are so good.
Why this recipe works:
- Cream cheese makes these cookies so soft and gives it a delicious cheesecaky flavor.
- These cookies can be made all year round.
- No chill time needed!
- Super quick and easy to make.
Ingredients needed
- Flour: Any all purpose flour.
- Sugar: We will need brown sugar and granulated sugar.
- Egg
- Butter: Make sure the butter is at room temperature.
- Cream cheese: This will make the cookies so soft! Make sure the cream cheese is at room temperature.
- Baking powder
- Vanilla extract
- White chocolate chips: Use white chocolate chips, or a white chocolate baking bar cut into chunks.
- Freeze dried raspberries: This will give the cookies it’s raspberry flavor without adding lots of moister.
Making the white chocolate raspberry cheesecake cookies
- Whisk the dry ingredients: In a small bowl whisk together flour, baking soda and salt. Then set aside.
- Beat butter, cream cheese and sugars: In a mixer bowl, beat butter, cream cheese, brown sugar and granulated sugar. Mix on medium speed until smooth and combined.
- Add egg and vanilla extract: Beat until the mixture is smooth. About 2 minutes.
- Add flour mixture: Mix on low speed. Do not overbeat. The cookie dough will be sticky.
- Add the chocolate chips and freeze dried raspberries: Use a spatula to mix. Mix until chocolate chips and raspberries are just combined. The dough will still be quite sticky.
- Shape into balls and bake: Scoop the cookie dough out using an cookie scoop. Then drop the cookie dough balls onto baking sheet lined with parchment paper. If desired, add additional chocolate chips to the tops of the cookie dough. Then bake the cookies until they are puffed and bottoms are golden brown.
Tips for success
- Make sure the butter and cream cheese are at room temperature: This will make it easier for the cookie dough to come together and be lump free. If short on time you can quickly bring butter and cream cheese to room temperature by:
- Cut the butter or cream cheese into cubes. Then microwave the cream cheese or butter in 10 second intervals. The butter/cream cheese should just be soft. Be careful not to over soften!
- The cookie dough will be sticky! This is ok. The easiest way to make the cookie dough balls is by using a cookie scoop. This will make perfect round cookie dough balls.
- Measure flour correctly by scooping the flour into the measuring cup using a spoon and then leveling it with a butter knife. Adding too much flour can make the cookies dry.
What is freeze dried raspberries?
Freeze dried raspberries is a process in which the raspberries had all it’s moister removed but still retains all of the raspberry flavor. You get a light, crispy, dry raspberry that has lots of flavor. You can find these at almost any grocery store, Target or Trader Joe’s. Adding freeze dried raspberries to the cookies, gives the cookie it’s raspberry flavor, but without adding the extra moister that fresh or frozen raspberries do.
Other cookie recipes you may like
- Pumpkin Cheesecake Cookies
- Easy S’mores Stuffed Cookies
- Honey Sandwich Cookies
- Dulce De Leche Sandwich Cookies
If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram. Happy Baking!
PrintRecipe
Raspberry Cheesecake Cookies
These raspberry cheesecake cookies are loaded with white chocolate chips and freeze dried raspberries. Have these cookies ready to eat within 30 minutes! They are so delicious.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: dessert
Ingredients
- 2 cups all purpose flour
- ½ cup unsalted butter, room temp
- 4 oz. cream cheese, room temp
- ½ cup granulated sugar
- ⅓ cup brown sugar, lightly packed
- 1 large egg
- 1.5 teaspoons vanilla extract
- Scant ¾ teaspoons baking soda
- pinch of salt
- ⅔ cup white chocolate chips
- ½ cup freeze dried raspberries
Instructions
- Pre heat oven to 350 F. Line a large baking sheet with parchment paper. Then set aside.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- To a mixer bowl, add butter, cream cheese, granulated sugar and brown sugar. Beat until combined and smooth.
- Add the egg and vanilla extract. Beat until combined and smooth.
- Add the flour mixture. Beat on low speed until just incorporated. Don’t over mix.
- Add the white chocolate chips and freeze dried raspberries. Using a spatula fold until chocolate chips and freeze dried raspberries are incorporated into cookie dough. Don’t over mix the dough.
- Scoop the cookie dough out using a cookie scoop. Drop the cookie dough balls onto prepared baking sheet. If desired, press additional white chocolate chips to the tops of the cookie dough balls.
- Bake for 10-13 minutes or until cookies are puffed and the bottom of the cookies are golden brown. Cool for 5 minutes then transfer to cooling rack to cool completely.
Notes
- Make sure the butter and cream cheese are at room temperature: This will make it easier for the cookie dough to come together and be lump free. If short on time you can quickly bring butter and cream cheese to room temperature by:
- Cut the butter or cream cheese into cubes. Then microwave the cream cheese or butter in 10 second intervals. The butter/cream cheese should just be soft. Be careful not to over soften!
- The cookie dough will be sticky! This is ok. The easiest way to make the cookie dough balls is by using a cookie scoop. This will make perfect round cookie dough balls.
- Measure flour correctly by scooping the flour into the measuring cup using a spoon and then leveling it with a butter knife. Adding too much flour can make the cookies dry.
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