Raspberry cheesecake cookies are a completely portable way to get all of summer’s and dessert’s favorite flavors in a tiny package. This from-scratch recipe uses fresh raspberries and pantry ingredients, not a boxed mix. But a packing machine would be required down the line, as raspberries are quick to react with the elements.
Highlighting Summer’s Best
Fresh raspberries are some of the best part of summer seasonal eating. They’re only here for a short bit and while we can (and should) eat our body weight in the fresh berries, it is sometimes fun to try them in new recipes.
Switch Up the Berries
While I didn’t test it, I can’t see why most any berry wouldn’t work in these cookies. Chop large berries, leave small ones whole.
I think these cookies would be amazing with a mix of berries if you happen to have a bunch on hand.
Go with what you have or family favorites.
Switch Up the Chocolate
I went with regular semi-sweet chocolate chips in the original recipe. However, white chocolate, milk chocolate or any combination would lovely. Again, go with what you have or family favorites.
Good Frozen Keepers
These are a soft cookie and they freeze delightfully well for longer storage. Keep them in an airtight freezer container and eat up within 6 months.
Because they are a soft cookie even when frozen they would make for delicious ice cream sandwiches. Simply put a scoop of your favorite ice cream between two and enjoy. Alternatively, wrap and freeze the sandwiches for eating later.
Options for Decorating
These are simple, soft and fluffy cookie. They are amazing in just that way. However, if you’d like to fancy them up for a party or something you have options.
Drizzle some melted chocolate over the tops of the cooled cookies.
Soft cookies like these Raspberry Cheesecake Cookies truly are just mini cakes. So treat them as such and frost them with some simple vanilla or chocolate frosting.
Sandwich frosting between two cookies for a whoopie pie variation sure to please.
Want to Use Frozen Raspberries?
To use frozen raspberries, let them thaw and drain the liquid completely before adding them to the batter. Otherwise, you’ll likely have way too much moisture in the cookies.
- 1/2 Cup Salted Butter, softened
- 8 Ounces Cream Cheese, softened
- 1 Cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 2 1/2 Cups Unbleached All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 Cups Raspberries
- 1 Cup Chocolate Chips
- Preheat Oven to 350 degrees Fahrenheit. Line cookies sheets with parchment paper or grease.
- Sift together the flour, baking soda, and baking powder. Set aside.
- Cream together the butter and cream cheese until thoroughly mixed.
- Add the sugar and continue to mix until soft & fluffy.
- Beat in the eggs and vanilla mixing completely.
- Add the flour mixture to the butter mixture slowly. Mix until combined.
- Fold in the raspberries and chocolate chips.
- Drop by Tablespoons full onto prepared baking sheets. Leave about 2" between cookies.
- Bake in the preheated oven for 15-18 minutes. Edges will be golden brown.
- Remove to wire racks to cool completely.
Make them gluten-free by using a gluten-free flour blend and following our gluten-free baking tips.
Serving Size:1 Cookies
Amount Per Serving: Calories: 96Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 52mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g
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