White Chocolate Raspberry Cheesecake Cookies

Last semester, the Bryn Mawr track and field team had a cookie baking party. We chose a few recipes to bake. One of them was white chocolate raspberry cheesecake cookies! I loved that recipe so much that I decided to bake some here at SERC.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ⅛ teaspoon baking soda
• 10 tablespoons butter, softened
• 1 cup white sugar
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 egg, room temperature
• 1 cup white chocolate chips, chopped
• 1 cup frozen raspberries, chopped

Instructions

1. Preheat oven to 375 degrees F.
2. Combine dry ingredients in a medium bowl and set aside.
3. In a large bowl cream together butter, cream cheese and sugar.
4. Mix in egg and vanilla extract.
5. Add dry ingredients into the wet ingredients until incorporated.
6. Fold in white chocolate chips and frozen raspberries.
7. Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper.
8. Bake for 7-8 minutes.
9. Let cookies rest in hot pan for 2 minutes before removing to a cooling wrack to cool completely.
10. Place cookies on a baking sheet and refrigerate until glaze is set.
11. Store in the fridge.

There's an option for a cream cheese glaze on the original recipe, but I thought the cookies were delicious alone when I made them this spring. I made about 3 dozen this time around at SERC!
I love this recipe because the cookies are soft, fruity, and chocolaty - basically three things which alone are great, but together are wonderful!