These tasty cookies are a fun twist on your regular treats! Soft cookies are filled with creamy cheesecake and tangy raspberry flavor. Yum!
Honestly, who can resist cheesecake and cookies together? I like to share these with friends, but let’s be real—sometimes I keep them all for myself! 😜
Making these cookies is a breeze. Just mix, stuff, and bake! They are perfect for gatherings or just a cozy night in with a glass of milk.
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your cookie dough. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work, but may need adjustments in liquid ingredients.
Raspberries: Fresh raspberries provide great flavor and texture. If you can’t find fresh ones, frozen raspberries work well too—just make sure to thaw and drain them first to avoid excess moisture in the dough.
Cream Cheese: This gives the cheesecake filling its rich, creamy texture. If you want a lighter version, consider using low-fat cream cheese. For a dairy-free option, use a vegan cream cheese alternative.
Unsalted Butter: I prefer unsalted butter so I can control the saltiness. You could replace it with coconut oil for a dairy-free cookie, or use margarine if you need a vegan substitute.
How Do You Prevent Your Cookie Filling from Leaking Out?
Sealing the cookies properly is crucial to keep the cheesecake filling inside. After placing the filling in the center, carefully wrap the cookie dough around it. Pinch the edges firmly to prevent any leaks during baking.
- Ensure the dough is thick enough to encase the filling.
- After shaping, lightly roll the stuffed cookie in your hands to smooth any rough edges for a better seal.
- Keep the filled cookies spaced apart on the baking sheet to avoid them sticking together during baking.
Raspberry Cheesecake Stuffed Cookies
Ingredients:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup fresh raspberries, gently mashed or chopped
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe requires about 20 minutes of preparation time, plus another 12-15 minutes for baking. You’ll enjoy every minute spent creating these wonderful cookies that are sure to impress!
Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it’s nice and smooth. This will be your creamy filling, so make sure it’s well mixed and set it aside for now.
2. Make the Cookie Dough:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help ensure an even texture in your cookie dough.
In a large bowl, combine the melted butter with both sugars—brown and granulated. Mix until it’s smooth. Then, add in the vanilla extract, egg, and egg yolk. Beat this mixture until it’s light and creamy.
3. Combine Ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing gently until combined. Be careful not to over-mix! Then, fold in the gently mashed raspberries. Try not to break them up too much; you want to keep their beautiful color and texture!
4. Assemble the Cookies:
Now for the fun part! Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about a teaspoon of the cheesecake filling right in the center.
Fold the cookie dough around the filling and pinch the edges to seal it completely—this is important to keep that yummy filling from leaking out. Roll it into a ball and place it on a baking sheet lined with parchment paper, making sure to space them about 2 inches apart.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C). Bake your stuffed cookies for 12-15 minutes, or until the edges are lightly golden while the centers still look soft and chewy. They will firm up as they cool!
6. Cool and Enjoy:
Once done, remove the cookies from the oven and let them rest on the baking sheet for about 10 minutes. This allows them to set. Then, carefully transfer them to a wire rack to cool completely.
Now, grab a glass of milk or your favorite tea, and dig into these delightfully soft, creamy, and fruity cookies. The combination of raspberry and cheesecake will definitely make you smile!
These cookies are perfect for sharing with friends or enjoying all to yourself. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh Ones?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent the cookie dough from becoming too wet. This will help maintain the texture of your cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them!
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! You can prepare the cheesecake filling in advance and store it in the refrigerator for up to 2 days. Just remember to let it come to room temperature before using it to make it easier to work with.
What Should I Do If My Cookie Dough is Too Sticky?
If your dough is too sticky to handle, you can refrigerate it for 30 minutes to 1 hour. This will help it firm up, making it easier to scoop and shape into cookies without making too much of a mess!
