Raspberry Cheesecake Cookies
Vanilla bean cheesecake filling and raspberry jam are tucked inside a buttery graham cracker cookie with white chocolate chips.
Ingredients
- 2 sticks butter unsalted, room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tspn vanilla extract
- 1 tspn almond extract
- ½ tspn baking powder
- ½ tspn baking soda
- 1 tbsp cornstarch
- ½ tspn salt
- 1 cup cake flour
- 1½ cup all purpose flour
- 1 package graham crackers roughly chopped.
- 1 cup white chocolate chips
- ⅓ cup raspberry jam I used Bonne Maman raspberry preserves.
- ⅓ cup white chocolate melted. Optional for decorating cookies.
- sprinkles or edible glitter optional for decorating.
Vanilla Bean Cheesecake Filling
- 4 ounces cream cheese room temperature.
- 3 tbsp powdered sugar
- 1 tspn vanilla bean paste I used McCormick brand.
Instructions
Vanilla Bean Cheesecake Filling
- To make the filing combine the cream cheese, powdered sugar, and vanilla bean paste in a bowl until smooth and creamy. Set aside while making the cookie dough.
Cookie
- In the bowl of a stand mixer using the paddle attachment, combine butter, sugar, and brown sugar until light and creamy on medium high speed. This will take around 5 minutes.
- Add in the eggs, vanilla and almond extracts and mix to combine eggs thoroughly.
- Sift the dry ingredients, flour, baking soda, baking powder, cake flour, and cornstarch until a soft dough forms.
- With the mixer on low add the white chocolate chips and chopped graham crackers.
- Using a 4-ounce cookie scoop, scoop out a portion of dough.
- Create a well in the center of the scoop while the cookie dough is still inside the bowl of the scoop.
- Layer a half teaspoon of jam followed by a half teaspoon of vanilla bean cheesecake filling in the center of the well. DO NOT OVERFILL. It will be very hard to pinch closed if the well is filled to the top. Fill the well 3/4 of the way full with fillings.
- Pinch the dough closed on top of the fillings.
- Release scoop of dough onto a parchment lined baking sheet. Repeat with remaining dough.
- Allow dough to chill in the fridge for at least an hour and up to 2 days in the fridge.
- Bake 4-6 cookies at a time at 375*F for 12-14 minutes. The edges will be brown and the tops will be golden.
- Cool on a wire rack for 20-25 minutes.
- Optional: drizzle cooled cookies with melted white chocolate and sprinkles or edible glitter for a festive decoration.
- Enjoy!