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Delicious white chocolate and raspberry cheesecake cookies with soft delicious cookies and cheesecake sandwiched together!
So… yeah this recipe happened. JUST LOOK AT THEM!! Raspberry cheesecake cookies are basically my new obsession and I am utterly in love and want to eat them basically every day! I know that sounds extreme, but try them for yourself and you will find out exactly what I mean.
I’ve posted many a cookie recipe in my time so a combination of my banoffee sandwich cookies, my raspberry white chocolate cookies and my salted caramel cheesecake cookies basically created this beauty of a combination, and you are welcome. ENJOY THEM.
As with all my cookies, I have a basic dough that I utterly adore. I will make it over and over, and make ever so slight changes depending on the theme, flavour and idea – but at the end of the day, most cookies have a similar recipe behind them.
For these, I tried to simplify the cookie dough ever so slightly to make it easier for people to bake, but to be honest they are as easy and as simple as they can really get!
- Butter – There is some idea when baking cookies that you need to use cold butter to get best results, but I don’t agree. Room temp unsalted butter, baking spread etc… all fine! I use baking spread most of the time in my cookie bakes purely for ease.
- Sugar – To make the cookies look slightly more attractive (a nice golden colour!) I used light brown soft sugar only in these. You can use white granulated sugar if you wish, or half and half, but the more white sugar, the paler in colour the cookies get.
- Egg – Medium as always….
- Vanilla – Vanilla extract is 100% optional, but I love adding it to every bake I possibly can. I love it!
- Flour – You don’t want these cookies to rise too much, so using plain flour is best as it creates a lovely texture to the cookies.
- Bicarb – These cookies aren’t designed to rise too much or be too big as they are meant to be slightly smaller so that you can get away with the sandwiching.
- Salt – I always add salt to my cookies – even if it’s a tiny amount because it just takes the edge off the sweetness. It is optional, but make sure to use sea salt and not table salt – they have different strengths. If you need to use table salt, only use a pinch!
So obviously for this the main idea is raspberry – and that’s basically because I love anything raspberry flavoured right now. If you have followed my raspberry cookie recipe before you know its a dreamy combination with cookies.
For these cookies I decided to only use freeze dried raspberries to make sure the cookie dough wasn’t too wet – you don’t need much and it really brings through the flavour of the raspberries!
Because I was using raspberries I did decide to use white chocolate with the cookies, but you can use whatever flavour chocolate chip you fancy. I always use these chocolate chips as they’re easy to bulk buy and really yummy.
These cookies would be delicious with milk chocolate and dark chocolate however, but just make sure to stick to the same amount or less of chocolate chips – you may struggle to bake the cookies well if you add too many.
For the cheesecake part of these cookies I decided to make a sandwich cookie rather than stuffing the cookies like I did with my salted caramel cheesecake cookies to do something a little different.
To make the cheesecake mixture more stable I used my cream cheese frosting recipe as it works so wonderfully and is stable.
- Butter – For this frosting you MUST use block butter. Margarine/spreads do not work with cream cheese frosting as they are too soft.
- Sugar – as always, icing sugar guys.
- Cream Cheese – I often use Philadelphia to make my cream cheese frosting, you just need to make sure whatever soft cheese you use is full-fat.
- Vanilla – I like to add for flavour as per usual, but this is optional.
I know you may think, but this isn’t cheesecake?! Well it is in my eyes – and it’s much more stable and likely to work compared to adding in pure cheesecake mixture. However, if you want to, go for it! It’ll be delicious either way I am sure.
Tips & Tricks
These are not designed to be NYC style cookies before you ask. By the time you sandwich two cookies together you get the same amount of cookie, so they do not need to be any bigger!
I always use a 5cm cookie scoop for cookies – as not all cookies need to be weighed. Honestly, for so many of my recipes I use a scoop as its far easier and less faffy compared to weighing them, and I am absolutely here for that.
These beauties can be flavoured differently if you wish, such as with the chocolate chips like I mentioned above. If you want chocolate based cookie dough, you can take out 50g of plain flour, and add in 35g of cocoa powder.
Raspberry Cheesecake Cookies!
- 125 g unsalted butter
- 175 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt chunks
- 250 g white chocolate
- 15 g freeze dried raspberries
- 100 g unsalted butter (room temp)
- 100 g icing sugar
- 200 g full-fat cream cheese
- 1 tsp vanilla extract
- Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.
- Add the unsalted butter and light brown soft sugar to a bowl and beat until creamy.
- Add in the egg and vanilla extract and beat again.
- Add in the plain flour, bicarbonate of soda, cornflour and sea salt and beat until a cookie dough is formed.
- Add in the white chocolate and freeze dried raspberries and beat until they are distributed well!
- Scoop the cookies using a 5cm scoop onto lined trays.
- Bake in the oven for 11-13 minutes, or until golden.
- Remove the trays from the oven and leave the cookies to cool fully on the trays.
Cream Cheese Frosting
- Beat the butter on it's own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat until thick and smooth.
- Pipe/spread the cream cheese frosting onto half of the cookies, and then sandwich with another cookie!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch - add 1-2 minutes to the baking time.
- See notes on the post about how to adapt the flavours of the cookies!
- Once baked, these will last for 3-4+ days, in the fridge.
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