White Chocolate Raspberry Cheesecake Cookie Recipe

This white chocolate raspberry cheesecake cookie recipe by Divas Can Cook on YouTube pairs nice for an overall sweet cookie. Also, if you do not like raspberry, swap it out with other fruits such as blueberries or strawberries. However, I think that raspberries and white chocolate is the ideal combo. Even though I’m not a big white chocolate fan because they are a bit too sweet, these cookies look divine to make. All of the flavors in this cookies look like it’s bursting with perfection.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 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

Cream Cheese Glaze:

• 4 oz cream cheese softened
• 1/2 cup powdered sugar
• 4-6 teaspoons milk may need more

Directions:

First, preheat the oven at 375F. Combine the dry ingredients in a medium bowl and set aside. In a large bowl, cream together butter, cream cheese, and sugar. Mix in the egg and vanilla extract.

[social_warfare]

Next, fold in white chocolate chips and frozen raspberries. Use a mini ice cream scooper to scoop and place the cookies about 1-2 inches apart on a baking sheet lined with parchment paper. Bake 7-8 minutes. Let the cookies rest on the hot pan for about 2 minutes before moving to a cooling rack. Continue to watch Divas Can Cook tutorial on YouTube for full instructions and details on how to make the cream cheese glaze.

Note: for the best texture, store the cookies in the fridge. They must be refrigerated or you can throw them in the freezer so the glaze can firm up. The inside texture should be fluffy and doughy like a cheesecake and cookie like texture.