Ingredients

1/2 cup freeze-dried raspberries

1 tsp baking soda

1 egg yolk

2 tsp vanilla extract

1/2 cup brown sugar (packed)

2/3 cup granulated sugar

1/2 tsp salt

1 large egg

3/4 cup unsalted butter (room temperature, about 68°F)

2 cups all-purpose flour

2 tsp corn starch

3/4 cup white chocolate chunks

Cream cheese filling:

1/2 tsp vanilla extract

1/4 cup powdered sugar

4 oz cream cheese (softened)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat the cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth. Transfer to a small bowl and refrigerate while preparing the dough.

Step 2: In a large bowl, whisk together the all-purpose flour, corn starch, salt, and baking soda. This will create the dry base for your cookie dough.

Step 3: In another bowl, beat the unsalted butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the whole egg, egg yolk, and 2 tsp vanilla extract, mixing until just combined.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined—avoid overmixing. Fold in the freeze-dried raspberries and white chocolate chunks gently until evenly distributed.

Step 5: Scoop about 2 tablespoons of dough. Flatten into a disc, place a small spoonful of the chilled cream cheese filling in the center, then cover with another dough disc. Pinch edges to seal and gently roll into a ball. Repeat with remaining dough and filling.

Step 6: Place the assembled cookie dough balls in the freezer for 15 to 20 minutes to chill. This helps maintain shape and improves texture during baking.

Step 7: Bake the cookies on a lined baking sheet for 10 to 15 minutes, until edges set but centers remain slightly soft. Let cool on the sheet before transferring to a wire rack.

Tips & Variations

Keep freeze-dried raspberries in the freezer until use and crush gently by hand for best color and texture.

Substitute freeze-dried strawberries if raspberries aren’t available but avoid fresh or frozen berries to prevent soggy dough.

White chocolate chips can replace chunks, or try milk chocolate for a different flavor.

If out of corn starch, use all-purpose flour; texture will be slightly less tender but still delicious.

Use mascarpone instead of cream cheese, or dairy-free cream cheese if needed (choose firm block style).

Mix 1/2 cup white sugar with 1 tablespoon molasses as a brown sugar substitute.

Chill dough for at least 2 hours or overnight for better flavor and texture.

Avoid overbaking; cookies should look slightly underdone when removed since they firm up while cooling.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. Placing a piece of bread in the container helps keep them soft and chewy. Freeze baked cookies in layers separated by parchment paper for up to 3 months. Cookie dough balls can also be frozen on a tray, then transferred to a freezer bag and baked from frozen as needed. Dough can be refrigerated up to 24 hours before baking—let it rest at room temperature 30 minutes before scooping.

FAQs

Can I use fresh or frozen raspberries instead of freeze-dried?

No, fresh or frozen raspberries add too much moisture, which affects the cookie dough texture. Freeze-dried raspberries are needed for their crispiness and concentrated tartness.

How do I prevent the cream cheese filling from spreading too much?

Make sure the cream cheese filling is slightly cool to the touch before assembling the cookies. This helps it hold its shape during baking and prevents excessive spreading.