Raspberry Cheesecake Cookies Recipe
Introduction
These Raspberry Cheesecake Cookies combine the creamy tang of cheesecake with sweet raspberry and white chocolate chips for a delightful treat. Soft and slightly chewy, they’re perfect for sharing at gatherings or enjoying with a cup of tea.
Ingredients
- 4 oz block-style cream cheese
- ½ cup butter flavored Crisco shortening
- ½ cup light brown sugar (gently packed)
- 1 large egg
- ½ tsp vanilla extract
- 14 oz Jiffy Raspberry Muffin Mix (two 7-oz boxes)
- ½ cup all-purpose flour (stir, spoon & level)
- 1 cup white chocolate chips
Instructions
- Step 1: Preheat your oven to 325 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper and set them aside.
- Step 2: Using an electric mixer, cream together the cream cheese, Crisco shortening, and brown sugar until smooth. Add the egg and vanilla extract, mixing well. Scrape down the sides of the bowl to ensure even mixing.
- Step 3: Add the Jiffy Raspberry Muffin Mix and all-purpose flour to the bowl. Mix just until everything is incorporated. Fold in the white chocolate chips carefully.
- Step 4: Scoop cookie dough balls using a #40 scoop (about 1 ½ tablespoons) onto the prepared baking sheets, spacing them about 2 to 3 inches apart.
- Step 5: Bake the cookies at 325˚F for 14 minutes or until the edges are set. Let them cool on the baking tray for 1-2 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a more intense raspberry flavor, add a teaspoon of raspberry extract along with the vanilla.
- Try substituting white chocolate chips with white chocolate chunks for a gooier texture.
- If you prefer a chewier cookie, bake for a slightly shorter time, around 12 minutes.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm them slightly in a microwave or oven to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the butter flavored Crisco shortening?
Yes, you can substitute with an equal amount of unsalted butter for a richer flavor, though this may slightly change the texture.
What can I do if I don’t have Jiffy Raspberry Muffin Mix?
You can use a regular muffin mix and add about ½ cup of fresh or frozen raspberries, but the texture and flavor may vary slightly from the original recipe.
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Raspberry Cheesecake Cookies Recipe
- Total Time: 24 minutes
- Yield: 24 servings 1x
Description
These Raspberry Cheesecake Cookies combine the tartness of raspberry muffin mix with the creamy richness of cheesecake and white chocolate chips, creating a soft, flavorful treat perfect for any occasion. With a tender crumb and a hint of sweetness, these cookies are easy to make and bake to perfection in just 24 minutes.
Ingredients
Wet Ingredients
- 4 oz block-style cream cheese
- ½ cup butter flavored Crisco shortening
- ½ cup light brown sugar (gently packed)
- 1 large egg
- ½ tsp vanilla extract
Dry Ingredients
- 14 oz Jiffy Raspberry Muffin Mix (two 7-oz boxes)
- ½ cup all-purpose flour (stir, spoon & level)
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Wet Ingredients: Using an electric mixer, cream together the cream cheese, butter flavored Crisco shortening, and brown sugar until smooth and fluffy. Add the egg and vanilla extract, then mix again until fully combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Dry Ingredients: Gradually add the Jiffy Raspberry Muffin Mix and the all-purpose flour to the wet mixture. Mix just until all ingredients are incorporated and there are no visible streaks of flour. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips with a spatula, distributing them evenly throughout the dough without breaking them.
- Scoop Dough: Using a #40 scoop (approximately 1½ tablespoons), portion the cookie dough onto the prepared baking sheets. Place the dough balls about 2-3 inches apart to allow for spreading during baking.
- Bake: Bake the cookies at 325˚F for 14 minutes or until the edges are set but the centers remain soft. This ensures a delicate texture and prevents overbaking.
- Cool: Allow the cookies to cool on the baking tray for 1-2 minutes to firm up. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Using room temperature cream cheese helps achieve a smooth and creamy consistency when creaming with shortening and sugar.
- Be careful not to overmix the dough after adding the dry ingredients to keep the cookies soft and tender.
- Ensure cookie dough balls are spaced well on the baking sheet to prevent merging during baking.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: Raspberry Cheesecake Cookies, White Chocolate Chips, Easy Cookies, Soft Cookies, Raspberry Muffin Mix Cookies, Dessert Cookies
