Description
These Raspberry White Chocolate Cheesecake Cookies combine the richness of a creamy white chocolate cheesecake filling with the tartness of homemade raspberry jam, all enveloped in a soft, sugar-coated cookie dough. Perfectly balanced and beautifully textured, these cookies are an indulgent treat that melts in your mouth with a burst of fruity goodness in every bite.
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 White Chocolate Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, use an electric mixer on medium-high speed to mix the cold cream cheese until smooth, about 1 minute. Gradually add the melted and slightly cooled white chocolate, mixing on medium speed until fully combined, ensuring the chocolate isn’t too hot to prevent separation. Scoop 20 portions of 2 teaspoons each onto the baking sheet and flatten slightly into thick discs. Freeze until completely solid.
- Make Raspberry Jam: Place fresh raspberries in a medium saucepan over medium-low heat and gently cook for about 5 minutes, mashing at the beginning to break down the berries and release the juice. Strain the mixture through a sieve into a bowl to remove seeds, aiming for approximately 3/4 cup liquid. Return the strained raspberry liquid to the saucepan off heat and whisk in sugar. Heat over medium heat for 15-17 minutes, stirring occasionally, until the mixture thickens into a heaping 1/3 cup of jam. Remove from heat and refrigerate to chill while preparing the dough.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using an electric hand mixer on high speed (or stand mixer with paddle attachment), beat the softened unsalted butter with 1 cup granulated sugar until fluffy, about 2 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract on medium speed until the mixture is pale and very fluffy, about 1-2 minutes.
- Combine Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined.
- Layer Jam into Dough: Push three-quarters of the dough to the side of the bowl. Flatten the remaining quarter into the bottom of the bowl. Spoon one-quarter of the raspberry jam on top of that dough section, then add another quarter of dough over the jam and top with another quarter of jam. Repeat layering twice more. Cut the dough into quarters with a rubber spatula and gently fold each quarter just enough to create pockets of jam throughout the dough without fully blending it.
- Form Cookies: Using a 2-tablespoon cookie scoop, portion out 20 dough balls. Slightly flatten each and place a frozen cheesecake disc in the center. Carefully enclose the filling completely with cookie dough, shaping each into a slightly flattened disc for even baking.
- Roll in Sugar: Roll each assembled cookie dough ball in the reserved 1/4 cup granulated sugar, ensuring full coverage. Keep the cheesecake filling frozen until ready to assemble each batch.
- Bake Cookies: Arrange 6 cookies per baking sheet lined with parchment paper. Bake at 350°F (175°C) for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to gently reshape cookies for a perfect round form.
- Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.
Notes
- Ensure white chocolate is cooled to avoid cream cheese separation during filling preparation.
- Freezing the cheesecake filling is crucial for easier assembly and to maintain texture during baking.
- The jam should be thick but still spreadable to create pocketed bursts of flavor in the cookie dough.
- Do not fully mix jam into dough to retain distinct jam pockets.
- Flattening cookies before baking helps with even cooking and prevents excessive spreading.
- Use a circular cookie cutter after baking for professional, consistent shapes.
- Chilling the jam during dough preparation speeds up the overall process.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cheesecake cookies, white chocolate cookies, raspberry jam cookies, cheesecake filling cookies, dessert cookies, sweet treats
