Raspberry Cheesecake Cookies!
Delicious white chocolate and raspberry cheesecake cookies with soft delicious cookies and cheesecake sandwiched together!
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Servings: 8 Cookies
Ingredients
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
Cheesecake
- 100 g unsalted butter (room temp)
- 100 g icing sugar
- 200 g full-fat cream cheese
- 1 tsp vanilla extract
Instructions
Cookies
- 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.
Assembly
- Pipe/spread the cream cheese frosting onto half of the cookies, and then sandwich with another cookie!
Notes
- 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.