These Raspberry Cheesecake Stuffed Cookies are a sweet treat that combines soft cookies with creamy cheesecake filling and tangy raspberries. Yummy, right?
I love how each bite feels like a dessert dream. Plus, who doesn’t want to get creative with their cookies? You’ll want to share (or maybe not!). 😉
Making these cookies is super fun! You just mix, stuff, and bake. It’s like two desserts in one, and they always impress my friends at cookie swaps!
Key Ingredients & Substitutions
All-purpose Flour: This is the backbone of the cookie. You can swap it with whole wheat flour for more fiber, but keep in mind that it may alter the texture slightly.
Butter: Unsalted butter gives the best flavor. If you’re dairy-free, use vegan butter. It works beautifully and keeps the cookies soft.
Granulated Sugar: This sugar helps the cookies spread just the right way. For a twist, you can use brown sugar for a hint of caramel flavor.
Fresh Raspberries: Fresh is best, but if you can’t find them, frozen raspberries work too. Just make sure to thaw and drain them to avoid excess moisture in the dough.
Cream Cheese: Full-fat cream cheese ensures a rich filling. For a lighter option, use low-fat cream cheese or even Greek yogurt, though the taste will differ.
How Do You Get the Perfect Cookie Shape?
Shaping the cookies can be tricky, especially with the cheesecake filling inside. Here’s how to get it just right:
- Start with chilled dough for easier handling. If dough gets too soft, refrigerate it for a bit.
- Flatten the cookie dough into a disk, making the edges thicker to hold the filling.
- When sealing, make sure to pinch the edges tightly, so the filling doesn’t ooze out while baking.
For an even more consistent shape, use a cookie scoop to portion out the dough before pressing it into disks. This helps keep cookies uniform!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Fruit:
- 1/2 cup fresh raspberries
Optional Garnish:
- Pearl sugar or powdered sugar for sprinkling
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and about 15 minutes to bake. Plus, you’ll want to let the cookies cool for a bit before digging in. So, overall, plan for about 45 minutes of total time including preparation and cooling. Trust me, the deliciousness you’ll create is well worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper so your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This is essential for ensuring even rising. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together. Keep mixing for about 3-4 minutes, until the mixture is light and fluffy. Yay for creaminess!
4. Add Egg and Vanilla:
Mix in the egg and vanilla extract to your butter mixture. Beat until everything is nicely combined and looks smooth.
5. Combine Wet and Dry Ingredients:
Slowly add the whisked flour mixture to your creamed butter and mix gently just until incorporated. Remember, don’t overmix—this keeps your cookies tender!
6. Make the Cheesecake Filling:
In another bowl, combine the softened cream cheese, powdered sugar, and vanilla. Beat well until you have a smooth and creamy filling. It should look like a cloud!
7. Add Fresh Raspberries:
Carefully fold the fresh raspberries into the cookie dough. Be gentle so you don’t squish them all! We want those lovely pink flecks in our cookies.
8. Assemble the Cookies:
Now comes the fun part! Take about 2 tablespoons of the cookie dough and flatten it into a small disk in your hand. Place roughly 1 tablespoon of cheesecake filling in the center. Then, scoop another tablespoon of dough to cover the filling and seal the edges, shaping it into a nice ball.
9. Bake the Cookies:
Place your stuffed cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie. If you want, sprinkle the top with pearl sugar or some granulated sugar for a sweet crunch.
10. Time to Bake:
Slide the cookies into your preheated oven and bake for 12-15 minutes. You want them golden brown around the edges but still soft in the center.
11. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up without falling apart.
12. Serve and Enjoy:
Serve your beautiful Raspberry Cheesecake Stuffed Cookies slightly warm or at room temperature. Enjoy the delightful surprise of cheesecake and raspberries in each soft cookie bite! Yummy!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, make sure to thaw and drain them first to avoid excess moisture in the cookie dough. This will help keep your cookies from becoming soggy.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and filling up to 24 hours in advance. Just store them separately in the fridge. When you’re ready to bake, simply assemble and bake as directed!
What If My Dough Is Too Sticky?
If the cookie dough is too sticky to handle, try chilling it in the refrigerator for 20-30 minutes. This will help firm it up and make it easier to shape the cookies.
