Raspberry Cheesecake Cookies: Bursting with Creamy Goodness

👩‍🍳 Instructions

1. 1

   To make the cheesecake crust topping: In a small bowl, combine ½ cup flour and ¼ cup granulated sugar. Cut in ¼ cup cold, cubed butter until the mixture resembles coarse crumbs. Refrigerate.
2. 2

   To make the cream cheese filling: In another small bowl, beat 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg yolk, and 1 tsp vanilla extract until smooth. Refrigerate.
3. 3

   To make the cookie dough: In a large bowl, cream together 1 cup softened butter, ¾ cup granulated sugar, and ¼ cup brown sugar until light and fluffy (2-3 minutes). Beat in 1 egg and 1 tsp vanilla extract.
4. 4

   In a separate bowl, whisk together 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp salt. Gradually add dry ingredients to wet, mixing on low until just combined. Gently fold in 1 cup fresh raspberries.
5. 5

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Take about 1 ½ tablespoons of cookie dough and flatten it. Place ½ teaspoon of chilled cream cheese filling in the center. Carefully wrap and seal the dough around the filling.
6. 6

   Roll each sealed cookie dough ball in the chilled cheesecake crust topping, pressing gently. Place cookies 2 inches apart on prepared baking sheets.
7. 7

   Bake for 10-12 minutes, or until edges are lightly golden and centers are still soft. They will firm up as they cool.
8. 8

   Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator.