These cookies combine creamy white chocolate with tart raspberries for a treat that’s simply delightful! Soft and chewy, they’re perfect for satisfying those sweet cravings.
Whenever I bake these cookies, my house smells amazing! I love adding extra raspberries on top for a pop of color and flavor. You can’t eat just one, trust me! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt content. If you only have salted butter, just reduce the added salt by a pinch. I find that butter enhances the cookies’ texture and aroma!
Cream Cheese: This ingredient adds a rich, creamy flavor. If you’re dairy-free, look for cream cheese substitutes made from cashews or coconut. I also love making these cookies with a flavored cream cheese for an extra twist.
Granulated Sugar: Regular sugar works great, but you can substitute with brown sugar for a deeper flavor. It adds moisture, making the cookies chewier. Mixing both sugars could also be interesting!
White Chocolate Chips: While I prefer using high-quality white chocolate chips, you can use chopped white chocolate bars or even vanilla chips. Dark or milk chocolate can also work but will change the flavor profile.
Fresh Raspberries: Fresh is best for vibrant flavor. However, if they aren’t available, use frozen raspberries (thaw and drain excess liquid) or even dried raspberries for a chewier texture. Canned fruit can be too wet.
How Do I Get the Perfect Consistency for My Cookie Dough?
A creamy, well-mixed dough is key to getting the right texture. Start by ensuring your butter and cream cheese are at room temperature. This helps them blend smoothly without lumps.
- Beat the butter and cream cheese together until completely smooth and fluffy.
- Mix in the sugar until light and airy; this incorporates air for a tender cookie.
- Don’t overmix when adding the flour! Just combine until you see no dry flour; it should still be slightly sticky.
Gently fold in raspberries and chocolate chips last. This keeps the berries intact and avoids turning your dough pink. Happy baking!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips, plus extra for topping
- 3/4 cup fresh raspberries (can be slightly chopped if large)
How Much Time Will You Need?
This cookie recipe will take about 20 minutes of preparation time and an additional 12-15 minutes of baking time. Make sure to set aside about 5 minutes for cooling afterward. Total, you’re looking at about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Begin by preheating your oven to 350°F (177°C). While the oven is heating up, line two baking sheets with parchment paper or silicone baking mats to prevent sticking. This will make for easier clean-up too!
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, add the softened butter and cream cheese. Use a hand mixer or a whisk to beat them together until the mixture is smooth and creamy. This creates a lovely base for your cookies.
3. Add Sugar, Egg, and Vanilla:
Next, mix in the granulated sugar until the mixture becomes light and fluffy. Then, add in the egg and pure vanilla extract. Mix very well until everything is nicely combined.
4. Combine Dry Ingredients:
Take another bowl and whisk together the all-purpose flour, baking powder, and salt. This ensures that your dry ingredients are well mixed before adding them to the wet ingredients.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Gently mix until just combined, being careful not to overwork the dough. Overmixing is a common mistake and can lead to tough cookies!
6. Fold in the Goodies:
Now comes the fun part! Gently fold in the white chocolate chips and fresh raspberries. Try not to break the raspberries too much to keep their lovely shape and flavor intact.
7. Drop Dough onto Baking Sheet:
Using a tablespoon or cookie scoop, drop balls of dough onto your prepared baking sheets. Be sure to leave about 2 inches between each cookie to give them room to spread while baking.
8. Optional Chocolate Chip Topping:
If you want your cookies to look extra special, press a few additional white chocolate chips onto the tops of each dough ball.
9. Bake:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers should look set but soft—don’t overbake!
10. Cool and Enjoy:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious homemade creation!
Bonus Tip:
These cookies taste best when fresh but can be stored in an airtight container at room temperature for a couple of days. They might not last long though because they’re so good!
Can I Use Frozen Raspberries for This Recipe?
Absolutely! Just make sure to thaw them first and drain any excess liquid. Frozen raspberries can be a bit softer, so handle them gently to avoid breaking them apart too much when mixing into the dough.
Can I Make These Cookies Ahead of Time?
You can prepare the dough ahead of time and store it in the fridge for up to 2 days. Just cover it tightly with plastic wrap or place it in an airtight container. When you’re ready to bake, simply scoop and bake straight from the fridge!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They will keep well for up to a month!
What Can I Substitute for Cream Cheese?
If you want to replace cream cheese, you can use mascarpone cheese for a similar creamy texture, or a dairy-free cream cheese alternative if you’re avoiding dairy. It might slightly alter the flavor, but they’ll still be delicious!
