These Homemade White Chocolate Raspberry Cheesecake Cookies are a sweet treat that combines creamy, dreamy cheesecake flavors with juicy raspberries. And yes, there’s white chocolate too! 🍪
You really can’t go wrong with this delicious mix! I love how they’re chewy and soft—perfect for sharing (or not)! Try them warm; the white chocolate melts just right! 😍
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a soft, rich texture. If you’re out, you can use margarine, but taste may vary. I always stick with unsalted to control the saltiness in recipes.
Cream Cheese: It gives the cookies their cheesecake flavor. If you want a lighter version, you can use Greek yogurt. Cream cheese adds a nice tang that you won’t get with yogurt, though!
Granulated Sugar: Essential for sweetness and texture. You can replace part of it with brown sugar for added moisture and a slight caramel flavor. It’s a personal preference of mine!
Fresh Raspberries: Fresh berries make these cookies burst with flavor. If they’re out of season, frozen raspberries work too! Just be sure to thaw and drain them well to avoid sogginess.
White Chocolate Chips: They add sweetness and creaminess. If you’d like a bit of contrast, dark or semi-sweet chocolate chips could be a great alternative! I love mixing them for a richer flavor.
How Do I Keep My Cookies Soft and Chewy?
The key to soft, chewy cookies lies in the mixing and baking time. Here are some helpful tips:
- Don’t overmix the dough once you add the flour. Just mix until combined to keep your cookies tender.
- Be sure to bake them for a shorter time. They should be lightly golden at the edges but still soft in the middle when you take them out.
- Let them cool on the baking sheet for a few minutes. This helps them set without becoming hard.
Follow these simple steps and you’ll enjoy delicious, chewy cookies every time. Happy baking!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
- 1 cup white chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delightful cookie recipe will take you about 20 minutes to prepare and then 10-12 minutes to bake. With a little cooling time, you can expect to enjoy your fresh cookies in just under an hour!
Step-by-Step Instructions:
1. Preheating and Preparation:
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking. This will make your cookie experience a lot easier!
2. Creaming the Ingredients:
In a large mixing bowl, combine the softened unsalted butter, softened cream cheese, and granulated sugar. Use an electric mixer or a whisk to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s essential to get some air in there for those soft cookies!
3. Mixing in the Egg and Vanilla:
Now, add in the egg and the vanilla extract. Beat the mixture again until everything is well combined. It should be nice and creamy at this point.
4. Combining Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that your baking powder is evenly distributed throughout the flour mix.
5. Mixing it All Together:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; we want those soft, chewy cookies!
6. Focusing on the Fruit and Chocolate:
Next, gently fold in the raspberries and white chocolate chips. If you’re using fresh raspberries, take care not to break them up too much, as you want those lovely bursts of fruit in your cookies!
7. Scooping the Dough:
Scoop tablespoons of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie to allow room for spreading. For a little extra sweetness, press some additional white chocolate chips on top of each cookie!
8. Baking Your Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them; they should be lightly golden around the edges and still soft in the middle when you take them out.
9. Cooling the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. This helps them set up a bit more. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Once the cookies are cool, they are ready to be enjoyed! Pair them with a nice glass of milk or your favorite cup of tea for a delightful treat. Happy baking!
This recipe yields soft, chewy cookies with the lovely tartness of raspberries, rich white chocolate, and a hint of cheesecake creaminess from the cream cheese. You’ll love every bite!
Can I Use Frozen Berries for This Recipe?
Absolutely! If using frozen raspberries, make sure to thaw them first and drain any excess moisture. This will help prevent your cookie dough from becoming too wet.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just let them thaw at room temperature when you want to enjoy them!
Can I Substitute Cream Cheese with Greek Yogurt?
While you can use Greek yogurt for a lighter option, keep in mind that it alters the flavor slightly. The cookies won’t have quite the same cheesecake richness, but they will still be tasty!
What If My Cookies Spread Too Much While Baking?
If your cookies spread too much, it might be due to warm dough. Make sure your butter and cream cheese are just softened, not melted. You can also chill the dough for about 30 minutes before scooping if you’re facing issues with spreading.
