Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies, Subway Raspberry Cheesecake Cookies, Raspberry Cheesecake Cookie, How to Make Raspberry Cheesecake Cookies
Ingredients
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
For the Raspberry Swirl:
- 1/2 cup raspberry preserves or fresh raspberries mashed with sugar
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy. Cover the dough and refrigerate for at least 30 minutes to firm it up.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set it aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Incorporate the Wet Ingredients: Add the egg and vanilla extract, mixing until fully combined.
- Blend the Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until everything is just combined. Be careful not to overmix.
- Assemble the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place about 1 teaspoon of the cheesecake filling in the center, then cover with another tablespoon of dough. Pinch the edges together to seal in the filling.
- Add Raspberry Swirl: Place the filled dough balls on a baking sheet lined with parchment paper. Slightly flatten each dough ball and swirl about 1/2 teaspoon of raspberry preserves or mashed raspberries on top using a toothpick.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-14 minutes, or until the edges are golden brown while the centers remain soft.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!