White Chocolate Raspberry Cheesecake Cookies

Steps

1. 1

   In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt until well combined.

2. 2

   In a large mixing bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. 3

   Add the eggs and vanilla extract to the butter mixture and mix again until fully incorporated.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. 5

   Fold in the freeze-dried raspberries and white chocolate chips by hand until evenly distributed throughout the dough.

6. 6

   In a separate small bowl, mix the softened cream cheese and powdered sugar together to create the cheesecake filling.

7. 7

   Take a portion of the cookie dough and flatten it into a disc in your hand.

8. 8

   Place a small spoonful of the cheesecake filling in the center of the dough disc.

9. 9

   Carefully seal the dough around the filling and roll it into a smooth ball, ensuring no filling is leaking out.

10. 10

    Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and place the cookie balls on a parchment-lined baking sheet.

11. 11

    Bake the cookies until they reach golden perfection, approximately 10-12 minutes.

    Start 10-minute timer
12. 12

    Allow the cookies to cool slightly on the pan before serving to let the cheesecake center set.