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Raspberry cheesecake cookies blend two favorites: cheesecake and cookies. You get a soft, chewy cookie with a creamy cheesecake taste. The fresh raspberries add a tart burst, making each bite special.

Raspberry Cheesecake Cookies

Indulge in the deliciously unique world of Raspberry Cheesecake Cookies with this delightful and easy recipe! Experience the creamy goodness of cream cheese combined with fresh raspberries in soft, chewy cookies that are perfect for any occasion. Whether you're hosting a gathering or treating yourself, these cookies are sure to impress. Ready to bake? Click through for the full recipe and start creating your own tasty treats today!
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Ingredients
  

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fresh raspberries (plus a few extra for garnish)

1/2 cup white chocolate chips

1 tablespoon lemon juice

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.

      Add granulated sugar and continue beating until the mixture is light and fluffy.

        Mix in the vanilla extract and egg until fully integrated.

          In a separate bowl, whisk together the flour, baking powder, and salt.

            Gradually add the dry ingredients to the wet mixture, mixing just until combined.

              Gently fold in the fresh raspberries and white chocolate chips, being careful not to mash the raspberries too much.

                Use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.

                  Bake for 12-15 minutes or until the edges are lightly golden. The centers may appear slightly soft; they will firm up as they cool.

                    Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      For an extra touch, lightly drizzle lemon juice over the cooled cookies. Optional: dust with powdered sugar and garnish with a few whole raspberries.

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: About 18 cookies