Raspberry Cheesecake Cookies
These delicious Raspberry Cheesecake Cookies are soft, chewy cookies, infused with luscious raspberry flavor and creamy cream cheese chips.
Servings: 24
Calories: 65kcal
Equipment
- hand mixer or stand mixer
- Mixing Bowl
- Cookie sheet
- Small Cookie Scoop optional
- Parchment Paper
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla
- 1 egg
- 1 ½ cups flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup freeze dried raspberries chopped
- 1 cup cream cheese chips.
Instructions
- Preheat oven to 350 degrees f.
- Chop freeze dried raspberries and the measure ¼ cup.
- Mix flour and baking soda in a bowl and set aside. In a separate bowl, cream butter with sugars, vanilla and whole eggs.
- Gradually add dry ingredients (except chips) to the creamed mixture.
- Add raspberries and cream cheese chips.
- Roll into 1" balls using a medium or large cookie scoop.
- Place cookie balls onto greased or parchment covered cookie sheet.
- Bake 14-16 minutes until golden brown.
- Let cool on cooling rack.
Notes
- For best results, do not use fresh raspberries as they have too much moisture.
- Use parchment lined baking sheets or no-stick cookie sheet.
- Store leftovers in an airtight container.
Nutrition
Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.4mg