Description
These Raspberry White Chocolate Cheesecake Cookies feature luscious pockets of creamy white chocolate cheesecake and tart raspberry jam tucked inside soft, sugar-coated cookie dough. Their delightful combination of rich cheesecake filling, tangy raspberry spread, and tender cookies makes them an irresistible dessert perfect for any occasion.
Ingredients
Scale
White Chocolate Cheesecake Filling
- 5 oz (142 g) cream cheese, cold
- 4 oz (113 g) white chocolate bar, melted and slightly cooled
Raspberry Jam
- 12 oz (340 g) fresh raspberries
- 1/3 cup (66 g) granulated white sugar
Cookies
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Prepare the White Chocolate Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese on medium-high speed with an electric mixer until smooth, about 1 minute. Gradually add the melted, slightly cooled white chocolate and mix on medium speed until fully combined. Freeze the mixture scooped into 20 portions (2 tsp each), slightly flattened into discs, until completely frozen.
- Make the Raspberry Jam: In a medium saucepan over medium-low heat, cook the fresh raspberries for about 5 minutes, mashing them to break down. Pass the raspberries through a sieve over a bowl to remove seeds, pressing firmly to extract about 3/4 cup (180 ml) of liquid. Return the raspberry liquid to the saucepan off heat, whisk in the sugar, and cook over medium heat for 15-17 minutes until thickened to a heaping 1/3 cup (80 ml). Refrigerate the jam while preparing the dough.
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined.
- Layer Jam in Dough: Push 3/4 of the dough to the bowl side. Flatten 1/4 of the dough in the bottom, spoon 1/4 of the raspberry jam onto it, cover with another 1/4 dough portion, and spoon 1/4 jam on top. Repeat twice more to disperse the jam evenly. Using a rubber spatula, cut the dough into quarters and gently fold each section just until the jam is slightly incorporated, leaving pockets of jam visible.
- Assemble Cookies: Scoop the dough into 20 portions using a 2-tablespoon cookie scoop. Slightly flatten each portion, place a frozen cheesecake disc in the center, and completely cover it with cookie dough. Shape into slightly flattened discs, then roll each cookie dough ball in granulated sugar to coat.
- Bake: Place the cookies on the prepared baking sheets (about 6 at a time). Bake at 350°F (175°C) for 11-12 minutes until set. Immediately after baking, use a large circular cookie cutter to shape the cookies perfectly round.
- Cool and Serve: Let the cookies cool for about 10 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the white chocolate is cooled before mixing with cream cheese to prevent separation.
- Freeze the cheesecake filling discs completely before assembling to keep the filling intact during baking.
- Do not fully incorporate the raspberry jam into the dough; pockets of jam create bursts of flavor inside the cookies.
- Rolling dough balls in sugar before baking adds a delightful sweet crust to the cookies.
- Use a cookie cutter post-baking for perfect round shapes when cookies are soft.
- Cookies are best served fully cooled to maintain their structure and showcase the flavorful layers.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookies, raspberry, white chocolate raspberry, white chocolate raspberry cheesecake cookies, white chocolate, cookies
