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Raspberry Cheesecake Cookies

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Raspberry Cheesecake Cookies are a delightful fusion of creamy cheesecake and tart raspberries, all nestled in a soft, chewy cookie. With their vibrant pink swirls and rich flavors, these cookies are perfect for any occasion, from casual gatherings to special celebrations. Easy to make and irresistibly tasty, they will have your friends and family asking for the recipe!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 large egg
  • 2 tsp vanilla extract
  • 8 oz cream cheese (softened)
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add egg and vanilla extract; mix until well combined.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture while mixing on low speed.
  5. Gently fold in cream cheese until swirled into the dough. Finally, fold in fresh raspberries without crushing them.
  6. Scoop tablespoon-sized portions onto prepared baking sheets about two inches apart.
  7. Bake for 12-15 minutes until edges are lightly golden but centers remain soft.
  8. Allow cooling on the baking sheet for a few minutes before transferring to wire racks.

Nutrition

Keywords: For added flavor variations, consider substituting raspberries with blueberries or strawberries. To enhance sweetness, incorporate white chocolate chips or a sprinkle of lemon zest into the batter. Store cookies in an airtight container at room temperature for up to five days.

Find it online: https://cookingwithruth.com/indulge-in-raspberry-cheesecake-cookies-a-sweet-delight/