White Chocolate Raspberry Cheesecake Cookies Cheesecake Cookies Recipes
I bake these when the day asks for something soft and sweet. Cheesecake Cookies Recipes meets white chocolate and real raspberries in a cookie that stays tender in the center and golden at the edges. We mix creamy chips and bright berry bits and the dough chills while the oven warms.
I fold in the ideas I love from strawberry cheesecake cookies recipes and white chocolate chip cookies recipes. The base eats like chocolate chip cheesecake cookies recipe in cookie form. I keep the texture like chocolate cookies recipes that bake thick. Think chocolate sugar cookie recipe comfort with a clean finish. If you want a simpler name, call it a chocolate cookie recipe with a berry grin.
I tested this with jam and with freeze dried fruit. The jam leaves pink ribbons that melt into the crumb. Every bite tastes bright and creamy. Friends asked for the recipe and we made a second tray before the first one cooled.
Servings: 14 cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temp
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- 3/4 cup freeze dried raspberries lightly crushed
- 1/3 cup seedless raspberry jam chilled
Instructions
- Whisk flour cornstarch baking soda and salt in a bowl and set aside.
- Beat butter brown sugar and granulated sugar until light and fluffy. Scrape the bowl.
- Beat in the egg the yolk and the vanilla until smooth.
- Add dry ingredients and mix on low just until a soft dough forms.
- Fold in white chocolate chips and most of the freeze dried raspberries. Chill the bowl 30 minutes.
- Heat oven to 350 F. Line two light colored sheets with parchment.
- Scoop about 2 tablespoons of dough per cookie. Press a small well in each ball. Spoon a tiny dab of cold jam into the well and pinch the dough closed. Roll gently.
- Dip the tops in the remaining crushed raspberries and place on the sheets with space between cookies.
- Bake 10 to 12 minutes until the edges set and the centers look soft. Do not overbake.
- Cool on the sheet 5 minutes then move to a rack. Press a few extra white chips on the tops if you like.