These Raspberry Cheesecake Stuffed Cookies are like a sweet hug in cookie form! Soft cookies filled with creamy cheesecake and fruity raspberry make every bite a treat.
Honestly, who could resist the gooey goodness inside? I love serving these warm with a glass of milk. They’re so tasty, it’s hard to eat just one! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over saltiness in your cookies. If you’re out, you can use salted butter; just skip adding any extra salt in the recipe.
Sugars: Using both granulated and brown sugars creates a nice balance of sweetness and chewiness. If you’re looking for a healthier option, coconut sugar can be a great substitute!
Fresh Raspberries: The key for bright flavor! If they’re not in season, use frozen raspberries. Just make sure to let them thaw and drain excess water, or they could make your dough too wet.
Cream Cheese: Full-fat cream cheese provides the best texture. If you need a lighter filling, you can try Neufchâtel cheese instead, which has less fat but still tastes great!
How Do You Get the Perfect Cookie Consistency?
For that fabulous soft cookie texture, follow these steps:
- Make sure your butter is really softened but not melted; this helps to aerate the dough when creaming.
- Chilling the dough is important! It firms it up and makes it easier to form cookies while preventing spreading too much during baking.
- Avoid overmixing once you combine dry and wet ingredients; mix just until no flour bits remain. Overmixing can lead to tough cookies.
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh raspberries, gently rinsed and patted dry
- 8 oz (225g) cream cheese, softened
- 1/3 cup (40g) powdered sugar
- 1 teaspoon vanilla extract (for cream cheese filling)
How Much Time Will You Need?
This delicious cookie recipe will take about 30 minutes to prepare, plus an additional hour for chilling the dough. You’ll spend about 12-15 minutes baking them. All in all, you can expect about 2 hours from start to enjoying your warm cookies!
Step-by-Step Instructions:
1. Preparing the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the powdered sugar and vanilla extract, then continue to beat until it’s fluffy and well combined. Set this mixture aside while you prepare the cookie dough.
2. Making the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes. Next, add the eggs one at a time, ensuring to beat well after each addition. Finally, stir in the vanilla extract.
3. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution. This mix is key to a balanced cookie!
4. Mixing Dough Components:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix; you want a nice soft dough!
5. Adding Raspberries:
Gently fold the fresh raspberries into your cookie dough. Take your time to be gentle, as you don’t want to crush the berries too much.
6. Chilling the Dough:
Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes to 1 hour. This step helps the cookies maintain their shape while baking.
7. Prepping to Bake:
While the dough is chilling, preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper or silicone mats.
8. Assembling the Stuffed Cookies:
Remove the chilled dough from the fridge. Scoop about 2 tablespoons of cookie dough and flatten it into a disc shape. Place about 1 tablespoon of the cheesecake filling in the center of the disc. Carefully fold the dough around the filling, sealing it completely and rolling it into a ball. Place these stuffed cookie balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Baking:
Bake the cookies in your preheated oven for 12 to 15 minutes. You want the edges to be lightly golden while the centers remain soft and slightly underbaked for that gooey filling!
10. Cooling and Serving:
After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed warm or at room temperature. Dive in and enjoy your creations!
These Raspberry Cheesecake Stuffed Cookies are a delightful treat that combines the best of cheesecake and cookies in one delicious bite. Enjoy every bite of that creamy, fruity filling inside soft, berry-studded cookie goodness!
Can I Use Frozen Raspberries?
Yes! If you’re using frozen raspberries, make sure to thaw and drain them before adding to the cookie dough to avoid excess moisture that can affect the cookie texture.
What If I Don’t Have Cream Cheese?
You can substitute cream cheese with ricotta or mascarpone cheese for a slightly different flavor and texture. Both options will still create a delicious filling!
Can I Make These Cookies Gluten-Free?
Absolutely! Replace the all-purpose flour with a 1:1 gluten-free flour blend. Check that the baking powder and other ingredients labeled gluten-free to ensure the entire recipe is safe for you!
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 them to last longer, freeze them in a single layer, then transfer to a sealed bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
