These cookies are a fun treat that combines the best of both worlds—cheesecake and cookies! Filled with a creamy raspberry cheesecake center, they’re sweet and tangy.
Who knew cookies could have a surprise inside? I love watching friends’ faces when they take a bite! Pair these treats with a glass of cold milk, and you’ll be in cookie heaven!
Key Ingredients & Substitutions
Butter: Unsalted and softened butter keeps the dough rich without adding extra salt. If you’re in a pinch, you can use margarine, but real butter gives the best taste and texture!
Raspberries: Fresh raspberries add a great tartness, but you can substitute them with frozen raspberries. Just be sure to thaw and drain them well to avoid soggy cookies.
Cream Cheese: For the cheesecake filling, cream cheese is a must. If you’re looking for a lighter option, you can use low-fat cream cheese or a dairy-free cream cheese for a vegan version.
Flour: All-purpose flour is perfect for cookies. You could try swapping half with whole wheat flour for a bit of extra nutrition, but it may change the texture slightly.
How Do I Make Sure the Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy, follow these tips:
- **Don’t overmix the dough:** When adding dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- **Scoop and chill:** After shaping the cookie dough, chill it in the fridge for at least 15 minutes. This helps prevent spreading and keeps them thick.
- **Watch the baking time:** Pull them out just when the edges start to set. They’ll continue to firm up as they cool.
- **Store properly:** Once cooled, store your cookies in an airtight container to keep them soft for longer.
Follow these simple steps and tips, and you’ll have the perfect batch of Raspberry Cheesecake Stuffed Cookies that are sure to impress! Enjoy baking and sharing these delightful treats!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (can use frozen, thawed and drained)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake. After baking, let them cool for a bit, so you’re looking at around 40 minutes total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until you have a smooth and creamy mixture. Once mixed, cover the bowl and pop it in the refrigerator while you work on the cookie dough. This helps it firm up a bit!
2. Make 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 should take about 3-4 minutes. Next, add the eggs one at a time, making sure to mix well after each egg. Then stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix these dry ingredients into the wet ingredients just until everything is combined. Avoid overmixing!
4. Add the Raspberries:
Gently fold in the fresh raspberries, being careful not to mash them too much. Their natural juice will add a lovely flavor!
5. Assemble the Stuffed Cookies:
Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Using about 2 tablespoons of the cookie dough, flatten it slightly in your hand. Place about 1 teaspoon of the chilled cheesecake filling in the center and carefully fold the dough around it, sealing the filling inside and shaping it into a ball. Repeat this process until all the dough and filling are used.
6. Bake the Cookies:
Arrange the stuffed dough balls on the prepared baking sheets, leaving about 2 inches between each one. Bake for 12-15 minutes or until the edges are golden and the cookies look set but are still soft in the middle.
7. Cool and Serve:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now, they’re ready to be served! Enjoy these tender cookies with the delicious creamy raspberry cheesecake core!
These cookies are a wonderful combination of tart raspberries and creamy cheesecake, all inside a soft and buttery cookie. Perfect for any gathering or just a sweet treat for yourself!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can! Just make sure to thaw and drain the frozen raspberries to remove excess moisture, which could make the cookies soggy.
How Do I Prevent the Cheesecake Filling from Melting Out?
Be sure to chill the cheesecake filling in the refrigerator before using it. This helps it firm up and makes it easier to seal within the cookie dough during assembly.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just remember to let it soften slightly at room temperature before scooping and filling.
What’s the Best Way to Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing the baked cookies in a freezer-safe container for up to 3 months.