Raspberry Cheesecake Cookies

By Amy Nash

Prep Time:

20m

Bake/Cook Time:

12m - 14m

Yield:

12 servings

With bursts of sweet-tart freeze-dried raspberries and creamy white chocolate chips in a cream cheese cookie dough, these Raspberry Cheesecake Cookies are sure to satisfy your sweet tooth. They stay soft and chewy and have a wonderful flavor that is reminiscent of your favorite cheesecake.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup salted butter
8 ounces full-fat cream cheese, softened
1 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour*
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips
1 1/2 cups freeze-dried raspberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Beat butter, cream cheese, and sugars until creamy and light.
Add eggs and vanilla. Beat again, scraping bottom and sides of bowl.
Add flour, baking powder, baking soda, and salt. Mix just until combined.
Stir in white chocolate chips and freeze-dried raspberries. Dough will be soft and sticky.
Use a medium cookie scoop to scoop balls of dough onto prepared baking sheets, spacing them a couple of inches apart.
Bake for 12-14 minutes until lightly brown around the edges and just set in centers. Cool for 5 minutes before transferring to a cooling rack.

Imperial Sugar Insight

For presentation, you can stick a few additional white chocolate chips or broken pieces of freeze-dried raspberries in tops of cookies right when they come out of oven.

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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