Description
Delight in these Raspberry Cheesecake Stuffed Cookies, combining soft, buttery cookie dough with a luscious raspberry cream cheese filling. Perfect for dessert lovers looking for a sweet, fruity treat with a creamy center wrapped in a golden baked cookie.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once assembled.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is smooth and fluffy, creating the base for the cookie dough.
- Add eggs and vanilla: Beat in the 2 large eggs and 1 teaspoon vanilla extract until everything is well combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough; avoid overmixing for tender cookies.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, creating the luscious filling.
- Fold in raspberries: Gently fold fresh raspberries into the cream cheese mixture, preserving the berries’ integrity and texture.
- Assemble cookies: Take a scoop of cookie dough, flatten it into a disc, then place a spoonful of the raspberry cheesecake mixture in the center. Carefully fold the dough over to seal the filling inside, forming a stuffed cookie.
- Arrange on baking sheet: Place each stuffed cookie on a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown, indicating the cookies are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely for best texture.
Notes
- For easier handling, chill the cookie dough slightly if it becomes too soft while assembling the stuffed cookies.
- Use fresh, ripe raspberries for the best flavor and texture in the filling.
- Handle the stuffed cookies gently to keep the filling sealed inside during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cheesecake cookies, stuffed cookies, cream cheese cookies, baked stuffed cookies, raspberry dessert recipe
