These delightful cookies are packed with creamy cheesecake and tart raspberry filling. Each bite gives a yummy mix of sweet and tangy flavors that will make your taste buds dance!
Who doesn’t love a cookie that has a surprise in the middle? I like to enjoy these warm with a glass of milk. Trust me, they are a perfect treat for any sweet tooth! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter creates a softer cookie. If you’re out, you can use margarine, but unsalted butter really enhances the flavor. For a dairy-free option, try coconut oil or a plant-based butter.
Cream Cheese: This is essential for that creamy filling. If you’re looking for a lighter option, you can swap it with Neufchâtel cheese or even Greek yogurt. However, the texture may vary slightly.
Fresh Raspberries: Fresh berries give the best flavor and texture! If they’re not in season, frozen raspberries can work too — just make sure to thaw and drain them well to avoid excess moisture.
Granulated Sugar: This adds sweetness and helps with the cookie’s texture. If you want to reduce sugar, you could try using a sugar substitute like erythritol or coconut sugar, but they may change the taste a bit.
What’s the Best Way to Seal Stuffed Cookies?
Sealing the filling properly is important to keep it from leaking out during baking. Here’s how I do it:
- After scooping out the dough, flatten it gently in your hand. Make a small indent in the center for the filling.
- Place the filling in the center and fold the cookie dough over it, pinching the edges together firmly to seal.
- Roll the filled cookie dough ball in your hands to smooth it out, ensuring the filling is completely encased.
This technique minimizes any chance of leakage, helping your cookies come out perfectly stuffed! Enjoy baking!
Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup fresh raspberries (if frozen, thaw and drain)
- Optional: extra granulated sugar for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-14 minutes to bake. Don’t forget to chill the cookie dough for about 30 minutes—this helps the cookies hold their shape while baking. So, plan for a total of around 1 hour for prep and baking, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer if you have one; beat until the mixture is light and fluffy! Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until everything is just combined. Don’t overmix! Once combined, chill the dough in the refrigerator for about 30 minutes. This makes it easier to handle.
4. Prepare the Cheesecake Filling:
While the dough chills, it’s time to make the cheesecake filling! In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in the fresh raspberries, keeping some of them whole for delightful bursts of flavor.
5. Assemble the Cookies:
After the dough has chilled, scoop about 2 tablespoons of it and flatten it in the palm of your hand. Place about 1 tablespoon of the raspberry cheesecake filling in the center. Carefully wrap the dough around the filling, sealing it well to form a ball. If you want a sweet exterior, roll the ball in granulated sugar!
6. Bake the Cookies:
Place the stuffed cookie balls on the prepared baking sheets, making sure to leave about 2 inches of space between them. Bake in your preheated oven for 12-14 minutes or until the edges are golden and the cookies look set but still soft. They will harden more as they cool.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve them warm or at room temperature, and enjoy the delicious raspberry and creamy cheesecake surprise inside with each bite!
These sweet treats combine a soft, slightly chewy cookie exterior with a luscious, creamy raspberry cheesecake center—perfect for an indulgent dessert or special snack. Happy baking!
Can I Use Different Berries?
Absolutely! You can substitute fresh raspberries with blueberries, strawberries, or blackberries. Just chop larger berries into smaller pieces to ensure they fold nicely into the cream cheese filling.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months. Just make sure to separate layers with parchment paper when freezing!
What Should I Do If the Filling Leaks Out During Baking?
If filling leaks out, it could be due to not sealing the cookie balls well enough. For the best results, make sure to wrap the dough fully around the filling and pinch the edges tightly. If leakage does happen, it’s still tasty—just enjoy the “cookie puddles” around the edges!
Can I Make the Dough Ahead of Time?
Sure! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days before baking. If you want a longer storage option, freeze the dough after wrapping it in plastic wrap for up to 3 months. Thaw it in the fridge overnight before baking.