Description
These Valentine Raspberry Cheesecake Cookies are soft and creamy treats featuring a luscious cream cheese and raspberry jam-infused dough. Each cookie is crowned with a tangy cheesecake filling and optionally garnished with fresh raspberries and white chocolate chips, perfect for a romantic occasion or any special celebration.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Cookie Dough
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup raspberry jam or preserves
- 1/2 cup white chocolate chips (optional)
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Garnish (Optional)
- Fresh raspberries
- Extra raspberry jam drizzle
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Beat Wet Ingredients: In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, then mix until smooth and fully combined.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the raspberry jam evenly. If using, fold in the white chocolate chips gently to distribute.
- Form Cookies: Use a cookie scoop or tablespoon to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart for even cooking.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add Filling Indentations: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie dough ball. Fill each indentation with about 1 teaspoon of the cheesecake filling.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookie edges are lightly golden while the centers remain slightly soft.
- Cool and Garnish: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, garnish with fresh raspberries and an optional drizzle of raspberry jam for extra flavor and visual appeal.
Notes
- For best results, ensure all dairy ingredients are softened to room temperature before starting.
- You can substitute raspberry jam with any berry preserve of your choice for a different flavor.
- White chocolate chips add a lovely sweetness but can be omitted if preferred.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- These cookies freeze well; freeze on a baking sheet first, then transfer to an airtight container for up to 2 months.
