These Raspberry Cheesecake Stuffed Cookies are a fun treat that combines soft cookie dough with a creamy cheesecake filling and bursts of tangy raspberries. Yum!
What’s not to love? You get the best of both worlds with cookies and cheesecake in one bite! I always sneak a few while baking, just to make sure they’re good… and they always are! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for cookies. If you’re gluten-free, you can swap in a 1-to-1 gluten-free flour blend. My personal favorite is the one made from brown rice flour; it works well for baking!
Raspberries: Fresh raspberries give the best flavor, but you can substitute with frozen ones. Just make sure to thaw and drain excess liquid. I often mix in blueberries too for extra color and taste!
Cream Cheese: Signature to the cheesecake filling! If you’re avoiding dairy, try using a vegan cream cheese alternative. I’ve tried it, and it still tastes great!
Butter: Unsalted butter is best for controlling the salt level. If you’re dairy-free, coconut oil or a vegan butter are excellent substitutes. I lean towards coconut oil for a subtle hint of flavor!
How Do I Make Sure My Cookies Stay Soft and Chewy?
A key part of making these cookies soft is the creaming process. Make sure your butter is just softened, not melted. Cream it fully with your sugars until light and fluffy. This aerates the batter, leading to a nice texture.
- Don’t overmix after adding the dry ingredients. Mix until just combined to keep them chewy.
- Chill the dough for about 15-30 minutes before baking to help them retain shape.
- Look for a soft center when baking! They will continue cooking on the baking sheet after you take them out.
How to Make Raspberry Cheesecake Stuffed Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz (115g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1/2 cup fresh raspberries, chopped (reserve some whole for stuffing)
- Optional: 1 tablespoon cornstarch (to toss with raspberries to keep them from bleeding)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 10-12 minutes to bake. You’ll want to let the cookies cool for a few minutes before diving in, so plan for about 35-40 minutes total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to ensure your cookies don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help combine the dry ingredients evenly. Set this bowl aside for now.
3. Cream the Butters and Sugars:
In a large bowl, use a mixer (or a sturdy wooden spoon) to beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and fluffy. This could take a couple of minutes, but it’s worth it!
4. Add Egg and Vanilla:
Add the large egg and vanilla extract to the butter and sugar mixture. Mix until everything is well combined; it should look nice and smooth!
5. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix just until everything is combined; don’t overdo it, or your cookies might be tough!
6. Prepare the Cheesecake Filling:
In a separate bowl, mix together the softened cream cheese and powdered sugar. Stir until it’s nice and smooth. This is going to be the delicious filling for your cookies!
7. Fold in Raspberries:
Gently fold the chopped raspberries into the cream cheese mixture. If using, toss the raspberries in cornstarch to help reduce juice leakage before mixing.
8. Shape the Cookies:
Now, it’s time to assemble! Scoop about 1.5 tablespoons of cookie dough and flatten it in your palm. Add a teaspoon of the raspberry cheesecake filling in the center along with a whole raspberry—yum!
9. Seal the Cookies:
Carefully fold the cookie dough over the filling and roll it gently to seal completely, forming a stuffed ball. Repeat this with the remaining dough and filling.
10. Bake the Cookies:
Place the stuffed cookie dough balls on the lined baking sheet, leaving about 2 inches between each one. Bake in the preheated oven for 10 to 12 minutes. The edges should be golden, but the centers will look soft—that’s perfect!
11. Cool Down:
After baking, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This will help them firm up a bit! Then transfer them to a wire rack to cool completely.
12. Enjoy!
Your Raspberry Cheesecake Stuffed Cookies are ready to serve! Enjoy the soft, chewy exterior with that creamy, tangy cheesecake center!
Can I Use Other Berries in This Recipe?
Absolutely! While raspberries are delicious, you can substitute them with other berries like blueberries, blackberries, or strawberries. Just make sure to adjust the quantities and be mindful of their moisture content!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough in advance! Just refrigerate it in an airtight container for up to 3 days. When you’re ready to bake, let it sit at room temperature for about 15 minutes for easier handling.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just make sure they’re fully cooled before placing them in a freezer-safe container for up to 2 months.
What Should I Do if the Filling Leaks Out?
If you notice some filling leaking during baking, don’t worry! This can happen with juicy fruits. A good tip is to chill the filled cookies for about 15 minutes before baking to help firm the filling and reduce leaking!
