These Raspberry Cheesecake Stuffed Cookies are simply delightful! Imagine biting into a soft cookie and finding a creamy, tangy cheesecake center bursting with sweet raspberry flavor.
It’s like dessert and a treat all in one! I love making these for friends—you can even pretend they’re healthy because they have fruit, right? 🍓 Plus, they’re super fun to share!
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. If you’re out, you can use margarine, but the taste might be slightly different. I always prefer unsalted to control the overall saltiness.
Sugars: Using both granulated and brown sugar adds depth to the sweetness. You could substitute brown sugar with coconut sugar for a more caramel-like flavor. Just know it will change the color slightly!
Freeze-Dried Raspberries: They provide concentrated raspberry flavor without extra moisture. If you’re unable to find them, fresh raspberries work; just chop them finely and reduce the other liquid ingredients slightly.
Cream Cheese: The star of the cheesecake filling! If you want a lighter option, you could use Neufchâtel cheese, which has less fat but a similar taste.
How Do I Make Sure the Cookies Stay Soft and Chewy?
To achieve that perfect texture, keeping an eye on baking time is key. Here’s how to do it:
- Don’t overmix the cookie dough; mix just until combined for a tender cookie.
- When baking, take the cookies out when the edges look lightly golden but the centers might still seem a bit soft. They will firm up as they cool.
- Let them sit on the baking sheet for a few minutes after taking them out of the oven before moving them to a cooling rack. This helps retain moisture!
Keeping these tips in mind will help you create the perfect Raspberry Cheesecake Stuffed Cookies every time! Happy baking!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup freeze-dried raspberries, crushed into small pieces
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp heavy cream or sour cream for extra creaminess
Time Needed:
This delightful dessert will take about 20-25 minutes of prep time, plus 12-15 minutes of baking. Don’t forget to let your cookies cool for a few minutes before enjoying. So, overall, set aside about 1 hour to make and enjoy your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter with the granulated sugar and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes with a hand mixer.
Next, beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well incorporated.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix!
4. Add Raspberries:
Now it’s time to gently fold in the crushed freeze-dried raspberries, making sure they are evenly distributed throughout the cookie dough.
5. Prepare the Cheesecake Filling:
In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until it’s smooth and creamy. If you want it extra creamy, mix in the optional heavy cream or sour cream.
6. Assemble the Cookies:
Scoop about 1 ½ tablespoons of the cookie dough and flatten it into a disk in your palm. Add about 1 teaspoon of the cheesecake filling in the center. Carefully fold the cookie dough around the filling, sealing it completely and forming it into a ball.
7. Bake:
Place the stuffed cookie balls on the prepared baking sheets, ensuring they’re about 2 inches apart. Bake them for 12-15 minutes, or until the edges are lightly golden but the cookies still appear soft.
8. Cool and Enjoy!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve these delightful cookies and enjoy the amazing gooey cheesecake surprise inside!
These Raspberry Cheesecake Stuffed Cookies are not just a treat—they are sure to impress friends and family at your next gathering!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can! Just make sure to finely chop the fresh raspberries and gently fold them into the dough. However, keep in mind that fresh raspberries contain more moisture, so you may want to slightly reduce the butter or add a bit more flour to keep the dough from becoming too wet.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to help with the cookie structure. The cookies may have a slightly different texture but should still turn out delicious!
Can I Prepare the Cookie Dough Ahead of Time?
Absolutely! You can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. Allow it to come to room temperature before scooping and baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you have a lot, consider freezing them! To freeze, place the cooled cookies in a single layer in a freezer-safe container separated by parchment paper. They can last up to 2 months in the freezer. Thaw in the fridge or at room temperature when you’re ready to enjoy!