These Raspberry Cheesecake Stuffed Cookies are a sweet treat that’ll make your taste buds dance! Imagine soft cookies packed with creamy cheesecake and tart raspberries—yum!
I love how the cookie hugs the delicious filling, making each bite a little piece of heaven. Perfect for sharing or sneaking away for a solo snack—no judgment here! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor and soft texture. If you’re out of unsalted butter, you can use salted butter but reduce the added salt by half.
Raspberries: Fresh raspberries are fantastic, but you can swap them with frozen ones. Just make sure to thaw and drain excess moisture before adding. If you prefer a sweeter hint, try using strawberries or blueberries instead!
Cream Cheese: For a lighter option, use reduced-fat cream cheese. If you’re dairy-free, vegan cream cheese can also work, though it may alter the flavor slightly. Some folks like to add a touch of powdered sugar to balance the tangy taste.
Egg: If you’re looking for an egg substitute for dietary reasons, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) per egg. It helps bind the dough just as well!
How Do You Prevent Cookies from Spreading Too Much While Baking?
A common challenge when making cookies is ensuring they don’t spread too thin. Refrigerating the dough for at least 30 minutes is a great trick! This keeps the butter solid and helps the cookies maintain their shape while baking.
- After forming the cookie balls, place them in the fridge. Getting them cold helps them hold up better during baking.
- Don’t skip this step—it can make all the difference! Also, be sure not to overmix the dough once you add the flour to prevent tough cookies.
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries, roughly chopped
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of prep time, plus an additional 30 minutes for the cookie dough to chill in the fridge. When it comes to baking, set aside about 12-15 minutes. Altogether, you’re looking at roughly 1 hour and 15 minutes from start to finish before you can indulge in these scrumptious cookies!
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
Start by grabbing a medium bowl. Beat the softened cream cheese with an electric mixer until it’s nice and smooth. Next, add the granulated sugar, lemon juice, and vanilla extract, mixing until everything is creamy and well combined. Set this filling aside for now.
2. Prepare the Cookie Dough:
In a large mixing bowl, combine the softened butter with both the granulated and brown sugars. Use your mixer on medium speed to beat them together until they become light and fluffy—this usually takes about 2-3 minutes. Now, add in the egg and vanilla extract, mixing until everything is blended in smoothly.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until it all comes together. Remember, don’t overmix—it’s okay if there are a few lumps.
4. Add the Raspberries:
Gently fold the roughly chopped raspberries into the cookie dough. Be careful not to crush them too much; you want those beautiful raspberry pieces distributed evenly without turning them into mush!
5. Form the Cookies:
Now the fun part! Scoop about 2 tablespoons of cookie dough into your hand and flatten it slightly. Add about 1 tablespoon of your prepared cheesecake filling right in the center. Then, take another 2 tablespoons of cookie dough, place it on top of the filling, and carefully seal it around the edges, making sure the filling is tucked away inside. Shape each one into a nice ball.
6. Chill the Dough:
Place your formed cookie dough balls onto a baking sheet lined with parchment paper. Make sure to leave some space between them because they will spread a little. Now, pop them in the fridge for at least 30 minutes. This step is important to help maintain their shape while baking.
7. Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are beautifully golden and the centers look set but still soft. Don’t be alarmed if they seem a little underbaked; they’ll continue to set while cooling.
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Once they’re at your desired temperature—warm or room temperature—they’re all set to be enjoyed. Bite into the soft cookie to find that gooey cheesecake filling and burst of tangy raspberry goodness!
These Raspberry Cheesecake Stuffed Cookies will delight your taste buds with their fresh flavors and creamy centers. Enjoy every bite! 🍪
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture. Lightly chopping them will help spread the flavor without adding too much liquid to the dough.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough up to 2 days ahead of time. Just form the cookie balls, wrap them tightly in plastic wrap, and store them in the refrigerator. When you’re ready to bake, you can pop them straight into the oven from the fridge, adding a minute or two to the baking time if needed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure they are properly wrapped or in a freezer-safe container to avoid freezer burn!
Can I Substitute Cream Cheese with Something Else?
If you’re looking for a substitute, you can use mascarpone cheese for a similar creamy texture. For a lighter option, reduced-fat cream cheese works well too. Just remember that the flavor might change slightly depending on what you choose!
