Description
Soft and creamy raspberry cheesecake cookies featuring swirls of raspberry jam and chunks of white chocolate for a delightful dessert fusion.
Ingredients
Units
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- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 8 oz cream cheese, softened
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add cream cheese and mix until well combined.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in white chocolate chips.
- Gently swirl in raspberry jam using a spatula—do not overmix.
- Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden. Centers will be soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use cold cream cheese for thicker cookies.
- Chill the dough for 30 minutes to reduce spreading.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
