Raspberry Cheesecake Cookies

5 from 2 votes

Raspberry Cheesecake Cookies are buttery cookies made with cream cheese & flavored with raspberries & white chocolate for soft, tender cookies reminiscent of cheesecake!

Prep Time15

Cook Time14

Total Time29

Course: Cookies, Dessert, snack/dessert

Cuisine: American

Keyword: Jumbo Raspberry cheesecake Cookies, raspberry cheesecake cookies

Servings: cookies

Calories: 391kcal

Author: Jessica & Nellie

Ingredients

11 TBSP butter salted, softened (1 stick + 3 TBSP)
8 oz cream cheese
1 cup sugar
2 eggs
2 ¼ cup flour
1 TBSP vanilla extract
½ tsp salt
1 tsp baking powder
2 cups white chocolate chips
1 cup dehydrated raspberries divided

Instructions

Prep: Preheat the oven to 350 F degrees. Line two cookie sheets with parchment & set them aside.
Dough: In a large bowl combine the butter and cream cheese, mix well until smooth. Add in the sugar, eggs, and vanilla extract, stir to combine.
In a separate bowl combine the flour, salt and baking powder. Whisk the dry ingredients together.
Add the dry ingredients to the butter mixture a little at a time, mixing in between additions, until all is incorporated. Fold in 1 ½ cups white chocolate chips and 3/4 cup dried raspberries.
Use a large cookie scoop to make 3 TBSP sized balls of dough and arrange 6 on each prepared baking sheet. Top each cookie with some remaining white chocolate chips and dried raspberries. Place the cookies in the preheated oven and bake for 12-14 minutes.
Let the cookies cool on the sheet for 5 minutes, then transfer them to a cooling rack. Serve cookies slightly warm and enjoy!

Notes

Raspberry Cheesecake Cookies can be stored in an airtight container at room temperature for up to 3-5 days. For longer preservation, they can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.

To freeze, place the cookies in an airtight container or freezer bag and label with the date.

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