Raspberry Cheesecake Cookies
Super soft raspberry cookies stuffed with a tangy and bright raspberry cheesecake filling.
Prep Time20 minutes mins
Cook Time10 minutes mins
Freeze Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 215kcal
Raspberry Cheesecake Filling
- 8 oz cream cheese
- 1 cup powdered sugar
- 20 raspberries about a heaping ½ cup
Raspberry Cookies
- 2 sticks butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 20 raspberries about a heaping ½ cup
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Raspberry Cheesecake Filling
Raspberry Cookies
Preheat oven to 350℉ and line three baking sheets with parchment paper.
Beat together butter and sugars.
Add egg and raspberries and mix well.
Mix in flour, baking soda, and salt, and mix until just combined.
Scoop out approximately two tablespoons of cookie dough, roll into a ball, and flatten in your palm.
Place a frozen dollop of cheesecake filling in the center of the flattened dough.
Fold the edges of the dough around the frozen cheesecake filling, and continue pressing the dough around the filling until the cream cheese is fully covered.
Place on lined baking sheet and bake 10-12 minutes.
Cool completely on the baking sheet. Enjoy!
Only remove a couple frozen dollops of cheesecake filling at a time. Once out of the freezer it will soften quickly making it difficult to work with.
Play around with the amount of dough and the size of the filling to see what you like! I prefer more cheesecake filling so recommend piping bigger dollops or using less dough for each filling. You can even double up smaller fillings - they'll even out in the oven.
Calories: 215kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 189mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg