Indulge in the heavenly combination of sweet raspberry and creamy cheesecake flavors with these incredible Raspberry Cheesecake Cookies. These soft and chewy cookies are loaded with fresh raspberries and pockets of creamy cheesecake filling. The tanginess of the raspberries perfectly complements the richness of the cheesecake, creating a truly irresistible treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to overmix and crush them.
- In another bowl, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheet. Make an indentation in the center of each cookie with your thumb or the back of a spoon.
- Fill each indentation with a small spoonful of the cream cheese mixture.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
