These Raspberry Cheesecake Stuffed Cookies are like a sweet hug of flavors! Soft and chewy, they hide a creamy cheesecake filling that’s bursting with raspberry goodness.
Who knew cookies could be this fun? Every bite is a surprise, and I love sharing them with friends. They never last long, so maybe bake a double batch—trust me!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for the cookie’s texture. If you only have salted butter, just reduce the salt in the recipe. I love using European-style butter for added richness!
Sugars: The mix of granulated and brown sugar gives great flavor and texture. You can use all granulated sugar if you’re in a pinch, but the brown sugar provides moisture that helps keep the cookies chewy.
Fresh Raspberries: They add a delightful tang. You can substitute with frozen raspberries if fresh are out of season—just thaw and drain excess moisture before folding them into the dough.
Cream Cheese: This lends that classic cheesecake flavor. If you’re looking for a lower-fat option, consider using Neufchâtel cheese, which is slightly lighter but still creamy.
How Do I Fold in the Raspberries Without Crushing Them?
Gently folding in the raspberries is key to keeping them intact and maintaining the nice color! Here’s how:
- After mixing your cookie dough, take a spoonful of the dough and add the raspberries on top.
- Use a spatula or wooden spoon to fold the raspberries in by scooping from the bottom and gently lifting the dough over the raspberries.
- Avoid stirring too vigorously, as this will break the raspberries and turn your dough pink.
With this simple technique, you’ll keep those lovely raspberry pieces whole for a beautiful and tasty cookie surprise!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries, gently mashed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 20 minutes for preparation and baking, and you’ll need an additional 5-10 minutes for cooling. In total, you can have these delightful cookies ready in about 30-40 minutes. They are quick to prepare and the perfect treat for any occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will help your cookies bake perfectly and make cleanup easier!
2. Make the Cheesecake Filling:
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat them together using a hand mixer until the mixture is smooth and creamy. Once ready, cover the bowl and chill it in the refrigerator while you prepare the cookie dough.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter-sugar mixture. Beat until everything is well combined and smooth — it will smell amazing!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
6. Mix Everything Together:
Gradually add the dry ingredients to the wet ingredients, mixing gently until everything is just incorporated. Avoid over-mixing to keep the cookies soft.
7. Add Raspberries:
Gently fold in the gently mashed raspberries. Be careful not to break them up too much; you want nice chunks of raspberry in your cookies!
8. Assemble the Cookies:
Scoop out about 2 tablespoons of cookie dough and flatten it in the palm of your hand. Place a teaspoon of the chilled cream cheese filling in the center, then top it with another 2 tablespoons of cookie dough. Carefully seal the edges around the filling to enclose it completely.
9. Bake the Cookies:
Drop the stuffed cookie balls onto the lined baking sheet, making sure they are about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden but the center is still soft. It’s okay if they look a little underbaked!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy the delightful gooey raspberry cheesecake surprise inside each cookie!
These cookies are a fun twist that everyone will love! Perfect for parties or just a sweet treat at home.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work well too! Just make sure to thaw them completely and drain any excess moisture before folding them into the dough to prevent the cookies from becoming too wet.
How Can I Ensure My Cheesecake Filling Stays Creamy?
Make sure the cream cheese is fully softened before mixing. If it’s too cold, it can become lumpy. Chilling the filling before using helps it firm up slightly, making it easier to encase in the cookie dough!
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 to keep them longer, you can refrigerate them, but be aware that refrigeration may alter the texture a bit.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours. Just make sure you wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before scooping and filling.