I love making cookies, and I bet you do too! Today, I’m sharing two fantastic cookie recipes that are perfect for any time you want something sweet and easy to bake.
These cookie ideas bring together classic flavors with fun additions like cheesecake and fresh raspberries. You can make them for friends, family, or just for yourself to enjoy.
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Chocolate Chip Cheesecake Cookies: A Sweet Treat
These cookies are soft, chewy, and packed with a creamy cheesecake center. It’s like having two desserts in one amazing bite, making them a great choice for a special snack.
Key Ingredients & Baking Tips for Cheesecake Cookies
- Cream Cheese: Use full-fat cream cheese, softened at room temperature. This helps it mix smoothly into the dough and prevents lumps.
- Chill the Dough: Chilling the cookie dough helps prevent spreading and keeps the cheesecake filling from oozing out too much during baking.
- Don’t Overbake: Take them out when the edges are set and the centers look slightly soft. They will finish baking as they cool on the tray.
What You Need for Chocolate Chip Cheesecake Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 8 ounces cream cheese, softened (for filling)
- 1/4 cup granulated sugar (for cream cheese filling)
⏱️ Prep: 25 mins | Bake: 12-14 mins🍽️ Yields: About 2 dozen cookies
How to Make Your Chocolate Chip Cheesecake Cookies
Step 1: Prepare the Dough and Filling
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips. For the filling, beat softened cream cheese with 1/4 cup granulated sugar until smooth.
Step 2: Assemble the Cookies
Take about a tablespoon of cookie dough and flatten it into a disc. Place a small spoonful (about 1 teaspoon) of the cream cheese filling in the center. Gently bring the edges of the cookie dough up around the filling and seal it, forming a ball. Repeat with the remaining dough and filling.
Step 3: Bake the Cookies
Preheat your oven to 375°F (190°C). Place the cookie dough balls onto a baking sheet lined with parchment paper, leaving space between them. Bake for 12-14 minutes, or until the edges are golden brown and the centers are just set.
Step 4: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and keeps the cheesecake inside nice and creamy.
📝 Final Note
Store these cheesecake cookies in an airtight container in the refrigerator for up to 3 days. They taste great slightly chilled!
Chewy Raspberry Chocolate Chip Cookies: Fruity & Sweet
These chewy cookies combine the classic goodness of chocolate chips with the bright tang of fresh raspberries. Every bite offers a lovely balance of sweet and slightly tart flavors that you’ll really enjoy.
Key Ingredients & Baking Tips for Raspberry Cookies
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps them combine better, leading to a smoother, chewier cookie dough.
- Gentle with Raspberries: Fold the fresh raspberries in very gently at the end. They are delicate and can break apart easily, which might tint your dough pink.
- Baking Time is Key: Bake until the edges are golden and the centers are still slightly soft. Overbaking will make them hard instead of chewy.
What You Need for Chewy Raspberry Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup fresh raspberries, gently rinsed and patted dry
⏱️ Prep: 20 mins | Bake: 10-12 mins🍽️ Yields: About 2.5 dozen cookies
How to Make Your Chewy Raspberry Chocolate Chip Cookies
Step 1: Mix Wet and Dry Ingredients
In a large bowl, beat the softened butter with granulated sugar and brown sugar until it’s creamy. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Add Chocolate and Raspberries
Fold in the chocolate chips first. Then, very gently fold in the fresh raspberries. Try not to overmix, as the raspberries can break apart.
Step 3: Bake the Cookies
Preheat your oven to 375°F (190°C). Drop rounded spoonfuls of cookie dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Step 4: Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. They are best served slightly warm or at room temperature.
📝 Final Note
For the best results, eat these cookies within 2-3 days. You can store them in an airtight container at room temperature.
