RASPBERRY CHEESECAKE COOKIES
Sharing a FAVORITE in our house… Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with these Raspberry Cheesecake Cookies!
These delectable treats boast a soft and chewy texture, embracing the rich creaminess of cheesecake while bursting with the sweet-tart flavor of real raspberries. Each bite is a heavenly combination of velvety cheesecake goodness and the delightful freshness of ripe berries. Perfectly baked to golden perfection, our Raspberry Cheesecake Cookies are a delightful symphony of flavors that will leave your taste buds craving more.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- Raspberry Cheesecake Cookies offer a unique and gourmet twist to traditional cookies.
- Ultimate Soft and Chewy Texture.
- Incredibly easy to whip together!
- Most requested recipe in my friends!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – Cream cheese has a smooth and creamy texture, which adds a luscious and velvety consistency to this recipe.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Eggs – Eggs act as a binding agent and provide extra moisture in the recipe.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Raspberry Muffin Mix – Jiffy Raspberry muffin mix is the perfect addition to this recipe! This can be found at Walmart or Amazon using this link.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Fresh (or frozen) Raspberries – Fresh raspberries add an extra burst of flavor and yumminess to this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixer, cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with our Raspberry Cheesecake Cookies! Each bite is a symphony of velvety cheesecake, dotted with swirls of vibrant raspberry goodness. The soft, melt-in-your-mouth texture is complemented by the sweet-tart burst of real raspberries, creating a heavenly treat that tantalizes your taste buds. These cookies are a delightful marriage of rich cheesecake flavor and the freshness of ripe raspberries, making them the ultimate sweet escape. Perfect for sharing or savoring all to yourself.
Ingredients
- 1/2 Cup Butter softened.
- 4 oz 1/2 block Cream Cheese
- 1/2 Cup Sugar
- 1 Egg
- 1 1/2 tsp Vanilla
- 1 7 oz pkg Raspberry Muffin Mix (Jiffy is the best)
- 3/4 cup All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 cup White Chocolate Chips
- Frozen Raspberry cut small
Instructions
- Preheat oven to 350° F.
- Cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
- Eat & Enjoy
RECIPE FAQS
- Q: What makes your Raspberry Cheesecake Cookies special? A: Our Raspberry Cheesecake Cookies are a unique blend of smooth cheesecake richness and the vibrant flavor of real raspberries. The combination of a soft, chewy texture and the sweet-tart burst of berries creates a truly indulgent and delightful cookie experience.
- Q: How should I store the Raspberry Cheesecake Cookies? A: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies and thaw them as needed.
- Q: Can you make this recipe in advance? A: I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
CHOCOLATE SUGAR COOKIES
Sharing this delicious twist on a classic sugar cookie recipe… Chocolate Sugar Cookies!
Have you ever had a Chocolate Sugar Cookie? If you’re anything like me, the answer to this question is likely no. Which is absolutely MIND BLOWING to me! How on earth did I go 27 years before tasting this rich and delicious creation?
Recently, I whipped up a large batch of these cookies and sent them to work with Pat. One of his co-workers told him her thought the idea sounded gross and he didn’t think he would like them. AT the end of the day, he reported not only liking them but that he had eaten SIX that day. Safe to say, if you’re a chocolate lover like me, this recipe is for YOU!
This recipe has quickly become a staple around my house when I am in a pinch to whip something yummy up on a time crunch! They are sweet, rich and truly delicious. Plus they require NO chill time and come together in 30 minutes or less!
These are seriously DELICIOUS! But don’t take my word for it. Give them a chance and let me know your thoughts!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is PERFECT for the chocolate lovers in your life.
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Cocoa Powder – Cocoa powder gives these cookies their rich, chocolatey flavor
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Extra sugar for rolling/coating
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- In a standard kitchen mixer, we will begin by Whipping the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
RECIPE FAQS
- What kind of cocoa is best? I am biased and always use HERSHEY cocoa powder. However, any cocoa will do the trick!
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Rich Chocolate Sugar Cookies
Looking for something new, easy and delicious for your next potluck, family dinner or event? Look no further! THIS RECIPE IS AMAZING!
These Chocolate Sugar cookies are easy to make and the flavors are ridiculously good. Pat brought these to work with him and they were gone within the FIRST HOUR! Need a sweet tooth fix this week? THIS. IS. IT!
Ingredients
- 1 cup Butter room temperature
- 1 1/2 Cups Sugar + addition 1/2 Cup for rolling
- 2 Eggs
- 1 tsp Vanilla
- 1 3/4 Cups Flour
- 3/4 Cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside.
- In a large bowl or standard mixer, cream the butter and sugar together on medium speed until light in color and fluffy ~ about 3 minutes.
- Next, add the eggs one at a time and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Serve with milk and enjoy!
