These Raspberry Cheesecake Stuffed Cookies are a sweet surprise! Each cookie has a creamy cheesecake center with a burst of raspberry flavor. Soft and chewy, they’re simply irresistible!
Honestly, who can resist a cookie with cheesecake in the middle? I always end up eating more than I planned! You can even warm them for a cozy treat. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter is the best choice as it allows you to control the saltiness. If you prefer a non-dairy option, coconut oil or vegan butter works great too!
Fresh Raspberries: Raspberries add a tart flavor that balances well with the creamy cheesecake. If they’re out of season, you can use frozen raspberries, but be sure to drain any excess moisture.
Cream Cheese: Use full-fat cream cheese for a rich filling. For a lighter option, try using Neufchâtel cheese. If vegan, look for dairy-free cream cheese alternatives.
All-Purpose Flour: This is perfect for cookies, but if you’re gluten-free, use a 1:1 gluten-free baking blend instead. It should work just fine!
How Do I Easily Assemble the Stuffed Cookies?
Assembling stuffed cookies might feel tricky at first, but with a bit of practice, it gets easier! The key is to make sure the filling is well wrapped. Here’s how:
- Start with two tablespoons of dough in your hand, press it flat enough to hold the filling.
- Place about one teaspoon of the cheesecake filling in the center.
- Wrap the edges of the dough around the filling carefully, sealing it so nothing leaks out during baking.
- Roll it gently to make it smooth and coat it in sugar for a nice finish before baking.
This method helps your cookies stay soft and ensures the filling remains hidden until you take a bite!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, gently chopped if large
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cheesecake filling)
Time Needed:
This delicious treat takes about 20 minutes to prep and 10-12 minutes to bake. You’ll need a little cooling time afterward, so set aside around 30-40 minutes in total for everything, including enjoying your freshly baked cookies!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a small bowl, use an electric mixer to beat the softened cream cheese with the powdered sugar and 1/2 teaspoon of vanilla extract. Mix until it’s nice and smooth. This will be your yummy cheesecake center, so set it aside for now.
2. Make the Cookie Dough:
Grab a large mixing bowl and cream together the softened butter, brown sugar, and 1/4 cup of granulated sugar until the mixture is light and fluffy. This step is important for getting the right cookie texture! Once that’s done, beat in the egg and 1 teaspoon of vanilla extract until well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Then, gradually add this dry mixture to the wet mixture, stirring gently until everything is combined. Be careful not to over-mix!
4. Fold in the Raspberries:
Now, it’s time to gently fold in the chopped raspberries. Try not to mash them too much; you want those lovely pockets of raspberry in your cookies!
5. Assemble the Stuffed Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. To start forming your cookies, scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center and cover it with another 2 tablespoons of cookie dough, making sure to wrap it around the filling completely. Sealing the edges is key to keeping that cheesy goodness inside!
6. Roll and Bake:
Roll the assembled cookie ball lightly in granulated sugar, then place it on the prepared baking sheet. Repeat this process with the remaining dough and filling. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies look set but still soft in the center.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. This makes them easier to move without breaking. Finally, transfer them to a wire rack to cool completely before enjoying your delicious raspberry cheesecake stuffed cookies!
Enjoy your rich, soft, and creamy raspberry cheesecake stuffed cookies!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess moisture before adding them to the cookie dough to prevent sogginess.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! You can prepare the cheesecake filling a day in advance. Just store it in the fridge in an airtight container, and bring it to room temperature before using it in the cookies.
What If My Dough is Too Sticky?
If your dough seems overly sticky, try chilling it in the fridge for about 20-30 minutes. This will make it easier to handle and assemble the stuffed cookies.
