Raspberry Cheesecake Cookies

Raspberry cheesecake cookies are rich and chewy, paired with a delicious fruity lightness that is nearly addictive! The best part is they’re easy to make and just different enough to stand out and pull your friends into giving them a try.

I love cookies – don’t we all! But it was only just a few years ago that I tried putting fruit in them, starting with these delicious strawberry chunk cookies.

And oh, my, goodness! The slight acidity of the fruit really pops against the sweetness of a cookie. It’s so good!

This is especially true of these raspberry cheesecake cookies. The dough is rich, with cream cheese and white baking chips. Then you add these raspberries, which suddenly don’t seem so sweet in the middle of all that, and it creates such a wonderful juicy flavor burst.

Ingredients for raspberry cheesecake cookies

For the most part, the ingredients in these cookies will be similar to other drop-style cookie recipes, with a few main departures, such as cream cheese replacing some of the butter.

• All purpose flour. I use unbleached flour for my recipes.
• Baking powder. This will hep make a thicker, taller cookies that are light in texture.
• Baking soda. Helps cookies rise, spread, and brown, and in some respects, counteracts the baking powder, to reduce the fluff and create a more chewy texture.
• Butter. A huge part of the flavor, while bringing tenderness and structure to the cookies.
• Cream cheese. similar to butter, it adds flavor, but in this case, it’s a subtle tang, to balance out the sweetness. It also helps create a rich, chewy cookie.
• Granulated sugar. This, of course, is our main sweetener. It also acts as a liquid as the cookies bake, adding moisture.
• Vanilla. Our big flavor enhancer.
• Raspberries. These give us the signature juicy burst of flavor in raspberry cookies. I use either frozen betters before they thaw, or roughly chopped fresh berries.
• White chocolate chips, or baking chips. These add flavor, texture variation, and richness to the cookies.

Substitutions and changes

There are a couple of changes you can easily make in this recipe.

Starting with the fruit, you can change it to different fruit with a similar moisture content. Think blueberries, strawberries, or perhaps, cherries.

The white chips can easily be changes to chocolate chips, or another baking chip.

Another change you can make is substituting brown sugar for the granulated white sugar.

How to make Raspberry Cheesecake Cookies

1. Preheat oven to 350º
2. In a small bowl, combine flour, baking powder, baking soda, and salt. Mix, and set aside.
3. In a larger mixing bowl, or bowl of your stand mixing, cream butter, cream cheese, and sugar together until light. This should take 3-4 minutes. So we’re not really going for fluffy.
   
4. Add egg and vanilla, and beat together well.
   
5. Add in dry ingredients, and mix together until just combined.
6. Add white chips and raspberries, folding in gently. You’ll want to do as little stirring as you can to keep from crushing the berries.
   
7. Drop by tablespoon scoop onto a parchment paper-lined baking tray.
   
8. Bake in center of oven for about 10 minutes, until the edges are beginning to brown, but the centers are still soft.
9. Let set on the baking sheet for 3-4 minutes before removing.
10. Let cool on a wire rack.

Storing leftover cookies

Let the cookies cool completely, It can take a while for the baking chips to set up again.

Then, store in an airtight container on countertop for 1-2 days, or in the refrigerator for a week.

The cookie dough can also be stored in the fridge for several hours, or a day before baking.

More recipes for you:

• Earl grey cookies
• Gluten Free Soft Sugar Cookies
• Healthy No-bake cookies
• Easy Raspberry Jam recipe
• Raspberry Peach Jam Recipe

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