Ingredients
Scale
- 1 cup cream cheese
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat cream cheese and butter until creamy.
- Add granulated sugar and brown sugar; mix until well combined.
- Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh raspberries.
- You can substitute with frozen raspberries if fresh ones are not available, but thaw and drain excess moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Cheesecake Cookies, cheesecake cookies, raspberry cookies, dessert recipes