Best Raspberry Cheesecake Cookies Recipes

INCREDIBLE RASPBERRY CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
• Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

RASPBERRY CHEESECAKE COOKIES

Steps:

• 1. Preheat oven to 350^. Line cookie sheets with parchment paper and set aside. Cream butter, cream cheese, granulated sugar and light brown sugar in large bowl of electric mixer until fluffy and combined well. Add eggs one at a time beating until combined. Add vanilla extract, blending well. Combine in small bowl flour, baking soda and salt. Gradually add to creamed mixture. Stir in white chocolate chips and raspberry nuggets. Drop by tablespoonfuls on prepared cookie sheets 2" apart. Bake 10-12 minutes (checking after 10 minutes) until edges are light brown but still soft in the center. Remove to wire racks to cool completely. Store in airtight container. Yield: 5-6 dozen

WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F. Combine dry ingredients in a medium bowl and set aside. In a large bowl cream together butter, cream cheese and sugar. Mix in egg and vanilla extract. Add dry ingredients into the wet ingredients until incorporated. Fold in white chocolate chips and frozen raspberries. Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 7 to 8 minutes. Let cookies rest in hot pan for 2 minutes before removing to a cooling wrack to cool completely. Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed. Place the glaze into a piping bag and pipe onto the cooled cookies. Place cookies on a baking sheet and refrigerate until glaze is set. Store in the fridge.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten. Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

RASPBERRY CHEESECAKE COOKIES

Steps:

• Combine butter and cream cheese until blended.
• Add eggs, baking soda and brown sugar; mix until blended.
• Add Jiffy muffin mix and chips.
• Mix until blended.
• Place in refrigerator for 1-2 hours.
• Scoop onto ungreased baking sheet, placing 2 inches apart.
• Bake at 350F for 12 minutes.

RASPBERRY CHEESECAKE COOKIES

Steps:

• 1. Preheat oven to 350.
• 2. Combine the jiffy mix and baking soda in a small bowl and set aside.
• 3. Cream together cream cheese, butter and sugar. Add eggs one at a time until blended.
• 4. Combine the dry mixture with the butter mixture, fold in the white chocolate chips. Chill 1-2 hours.
• 5. On a greased baking sheet place tablespoonfuls of dough 2 inches apart and bake about 10 minutes or until just turning golden around the edges. Cool and serve.