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Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup seedless raspberry jam
  • ¾ cup white chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes.
  2. Beat in egg and vanilla. Add flour, baking powder, and salt; mix on low just until combined.
  3. Fold in white chocolate chips with a spatula.
  4. Scoop 1 ½ tablespoon dough balls, place on lined baking sheets, press a well in each, add ½ tsp jam, and swirl lightly with a toothpick.
  5. Bake 10 to 12 minutes, until edges are golden and centers look soft.
  6. Cool on the sheet 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These cookies are best the day they are baked, but they stay remarkably soft for days. If you want to prep ahead, the dough can be made up to 24 hours in advance and refrigerated, then scooped and swirled straight from the fridge.