Description
Delight in these Raspberry White Chocolate Cheesecake Cookies, featuring a creamy white chocolate cheesecake center surrounded by a luscious raspberry jam swirled cookie dough. These cookies combine a smooth, tangy filling with sweet, tart raspberry pockets, creating an irresistible balance of flavors and textures perfect for any dessert lover.
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, mix the cold cream cheese on medium-high speed with an electric mixer until smooth, about 1 minute. Add the melted and slightly cooled white chocolate and mix on medium speed until fully combined, ensuring the chocolate isn’t too hot to prevent separation. Scoop the mixture into 20 portions of 2 teaspoons each onto the baking sheet, slightly flattening each into a thick disc. Freeze until completely frozen.
- Make the Raspberry Jam: Place raspberries in a medium saucepan over medium-low heat and mash at the beginning. Cook for about 5 minutes until broken down and liquidy. Pass the mixture through a sieve into a bowl to remove seeds, pressing to extract about 3/4 cup (180 ml) of liquid. Return the liquid to the saucepan off heat, whisk in 1/3 cup (66 g) sugar, then heat over medium for 15-17 minutes until thickened to about a heaping 1/3 cup (80 ml). Remove from heat and chill in the fridge.
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and 1 cup (200 g) sugar on high with an electric mixer until fluffy, about 2 minutes. Add the egg and vanilla, mixing on medium until pale and fluffy, 1-2 minutes. Slowly mix in dry ingredients on low speed until just combined.
- Incorporate the Raspberry Jam: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough and spoon 1/4 of the chilled jam onto it. Repeat layering dough and jam two more times, creating three layers of jam within the dough. Cut the dough into quarters with a spatula and gently fold each section just enough to create small jam pockets, avoiding fully mixing the jam.
- Assemble the Cookies: Using a 2-tablespoon scoop, portion the dough into 20 parts. Flatten each portion, place a frozen cheesecake disc in the center, then cover fully with dough, shaping into slightly flattened discs. Roll each cookie dough ball in 1/4 cup (50 g) sugar. Keep cheesecake discs frozen until ready to assemble each batch.
- Bake: Place up to 6 cookies on the prepared baking sheets and bake for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently shape cookies for a perfect circle. Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure the white chocolate added to cream cheese is not too hot to avoid separation.
- Pressing raspberries well against the sieve ensures more jam yield and less waste.
- Do not fully mix the jam into the dough to maintain pockets of raspberry flavor.
- Freeze cheesecake filling discs thoroughly before assembling for best results.
- Rolling dough in sugar before baking adds a sweet, crunchy exterior.
- Using a cookie cutter post-baking ensures uniform, professional-looking cookies.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cheesecake cookies, white chocolate cookies, cheesecake stuffed cookies, homemade raspberry jam cookies, dessert cookies
