White Chocolate Raspberry Cheesecake Cookies
Watch me make these White Chocolate Raspberry Cheesecake Cookies from start to finish!!
I make no apologies for these white chocolate raspberry cheesecake cookies. Yes, they will ruin your waistline. Yes, you will keep sneaking into the kitchen for “just one more”. Yes, they are downright divine. Yes, they are so worth it. Tiny, little bites of pure cheesecake/cookie perfection. If you are a white chocolate raspberry cheesecake fan then you may have just met your new favorite cookie. Don’t let the size fool you, they are bursting at the seams with all the flavors of a real white chocolate raspberry cheesecake.
You can hardly go wrong with pairing raspberries and white chocolate so I knew from the jump that I would love this cookie. If the recipe looks familiar it’s because the base was taken from my hubby’s infamous chocolate chip cheesecake cookies that I love so much.
Be careful not to overcook these babies. They may not look done when they come out of the oven, but if the bottoms are lightly golden then they are done! The inside texture will look a lil fluffy and doughy but that’s perfect because these cookies need to set in the fridge or freezer to create that wonderful cookie/cheesecake-like texture. Although I can never resist eating a few right out of the oven or even the dough for that matter.
NOTE* These cookies MUST be refrigerated to get the right texture (I like mine from the freezer) and for the glaze to firm up a bit. If you are going to give these away as gifts I’d probably skip the glaze since it doesn’t stay firm for long once left out of the fridge. Or I’d use the recipe for my sugar cookie icing which hardens up nice and shiny.
Get the Recipe: White Chocolate Raspberry Cheesecake Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 10 tablespoons butter, softened
- 1 cup white sugar
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup white chocolate chips, chopped
- 1 cup frozen raspberries, chopped
- CREAM CHEESE GLAZE
- 4 oz cream cheese softened
- 1/2 cup powdered sugar
- 4-6 teaspoons milk, may need more
Instructions
- Preheat oven to 375 degrees F.
- Combine dry ingredients in a medium bowl and set aside.
- In a large bowl cream together butter, cream cheese and sugar.
- Mix in egg and vanilla extract.
- Add dry ingredients into the wet ingredients until incorporated.
- Fold in white chocolate chips and frozen raspberries.
- Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper.
- Bake for 7-8 minutes.
- Let cookies rest in a hot pan for 2 minutes before removing to a cooling rack to cool completely.
- Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed.
- Place the glaze into a piping bag and pipe onto the cooled cookies.
- Place cookies on a baking sheet and refrigerate until glaze is set.
- Store in the fridge.
- Enjoy.
Video
Notes
Don't like raspberries? Try strawberries or blueberries!
Store in the fridge for the best texture.
Be careful not to overcook. Cookies should be lightly golden on the bottom.
Love this recipe! Sorry if this is obvious to everyone else, but word of caution: make sure the pieces are small. The first time i tried this recipe I made them the size of traditional sugar cookies, and the texture was completely off and it basically felt/tasted like wet cookie dough, which isn’t bad but not great. I tried it again today, making sure to use small pieces (even though it meant baking in two batches) and they look/taste DELICOUS!!
I made these today and everyone just loved them. The only comment I got was they were just a little too sweet. That was a personal preferenceof my brother though. I made two batches. One with white chocolate and one with semisweet chocolate. They were both so good in their own way.
Made these tonight, and they are incredible!! As others have said, mine aren’t as pretty either. They’re not as puffy as yours, mine are a bit on the flatter side…but still SO good!! I’m a nanny, and made them for the family I work for. They’re in the fridge right now, leaving them overnight and am hoping that the glaze hardens a bit…and that my boyfriend doesn’t eat them all 🙂
Thanks for an awesome recipe, I’ll be making these again!
I love these. I made these twice. The first batch I thought were too sweet. The second I ran out of sugar so I put 1/4 sugar and a little powder sugar(combined 1/2 sugar maybe)…anyway the second batch was just right. Thanks!
Some of the best cookies I have ever had in my life! My family went crazy for these cookies! I couldn’t stop eating them. I used strawberries and I cannot wait to make these again!
I was wondering if you have experimented with this recipe using pumpkin? I think they would be great, but not sure the pumpkin texture would work.