These Raspberry Cheesecake Stuffed Cookies are a sweet treat that combines soft cookies with creamy cheesecake filling and tart raspberry flavor. Yum!
Honestly, who doesn’t love a cookie that surprises you with a cheesecake center? I can’t help but enjoy these with a glass of milk—pure joy in every bite!
Key Ingredients & Substitutions
Unsalted Butter: This helps control the amount of salt in your cookies. If you’re in a pinch, you can use salted butter, just reduce the added salt in the recipe by a pinch.
Freeze-Dried Raspberries: They lend a concentrated raspberry flavor and texture. If you can’t find them, fresh raspberries work too, but they may make the dough wetter—so be cautious!
Cream Cheese: The star of your cheesecake filling! Light cream cheese can be used here, though full-fat offers a richer flavor. Skipping the cream cheese won’t give you that creamy center, so don’t skip it!
Baking Soda: This leavens the cookies and creates a nice soft texture. If you don’t have baking soda, you can use baking powder, but the cookies might not rise as much.
How Do I Ensure a Perfectly Creamy Cheesecake Filling?
Getting your cheesecake filling right is easier than you think! Here’s how:
- Start with room temperature cream cheese; this ensures it mixes smoothly without lumps.
- Combine the cream cheese with powdered sugar and vanilla extract until it’s creamy. Too much mixing can add air, which isn’t ideal. Just mix until smooth!
- Always taste the filling. If you want it sweeter, add a bit more powdered sugar.
What’s the Best Way to Wrap My Cookie Dough Around the Filling?
Wrapping the dough around the cheesecake filling is key to a successful cookie. Here’s how to do it right:
- After flattening the dough ball, place the filling in the center. Use a generous tablespoon for a nice surprise filling!
- Carefully fold the edges of the dough over the filling, sealing it completely. Press gently to eliminate cracks.
- Don’t rush this step! Ensuring the filling is fully encased will keep it creamy and intact during baking.
How Do I Achieve Soft and Chewy Cookies?
For that perfect soft cookie texture, follow these tips:
- Bake until the edges are lightly golden and the center still looks a bit underbaked. This helps keep the inside soft!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and stay chewy.
- Don’t overmix your dough! Overmixing can make the cookies tough. Mix just until the dry ingredients are combined.
With these tips and tricks, you’re on your way to making delicious Raspberry Cheesecake Stuffed Cookies that are sure to impress!
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 brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups freeze-dried raspberries, roughly crushed
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes for prep and around 12-14 minutes of baking time. Plus, they’ll need to cool for a few minutes on the baking sheet. In total, you’ll be ready to enjoy these scrumptious cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze!
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute all the dry ingredients, ensuring your cookies rise nicely!
3. Cream the Butters and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or a stand mixer. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will add a lovely depth of flavor to your cookies!
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until they are just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in the Raspberries
Gently fold in the crushed freeze-dried raspberries using a spatula. This is where the delicious raspberry flavor starts to come through!
7. Prepare the Cheesecake Filling
In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract for the filling. Mix well until the mixture is smooth and creamy.
8. Assemble the Cookies
Scoop out golf-ball-sized pieces of cookie dough. Flatten each ball in your palm. Place about 1 tablespoon of the cheesecake filling in the center, then carefully wrap the dough around the filling to encase it completely. Ensure there are no cracks in the dough!
9. Bake the Cookies
Place the filled cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each ball. Bake in the oven for 12-14 minutes or until the edges are lightly golden. The centers might look a bit underbaked—that’s perfectly fine for a soft cookie!
10. Cool and Enjoy!
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Then, enjoy your delightful Raspberry Cheesecake Stuffed Cookies that are soft, chewy, and bursting with flavor!
Can I Use Fresh Raspberries Instead of Freeze-Dried Ones?
Yes, you can! Just keep in mind that fresh raspberries will add more moisture to the dough, so you might need to reduce other wet ingredients slightly to keep the cookie texture from becoming too wet.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. Make sure it contains xanthan gum or add a teaspoon of it if your flour does not include this binding agent.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can make the dough in advance and refrigerate it for up to 3 days. Just cover it tightly with plastic wrap. If the dough is too firm when you’re ready to bake, let it sit at room temperature for about 10-15 minutes before shaping.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them! Just make sure they’re fully cooled and wrap them individually before placing them in a freezer bag for up to 3 months.
