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–+ servings

Raspberry Cheesecake Cookies

These thick and indulgent Raspberry Cheesecake Cookies are packed with creamy cheesecake filling, juicy raspberries and big chocolate chunks. They bake up tall, soft and gooey in the centre with crisp edges and a gorgeous fruity swirl. Perfect for when you want a bakery style cookie at home.
Print Recipe
Prep Time:10 minutes
Cook Time:12 minutes
Chilling Time:1 hour 30 minutes
Total Time:1 hour 52 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chunk Cookies, NYC Cookies, Raspberry Cheesecake Cookies, Thick Cookies
Servings: 12

Equipment

Ingredients

Cheesecake Filling

  • 100 grams cream cheese cold 3 ½ oz
  • 25 grams icing sugar 2 tbsp
  • 1 teaspoon vanilla extract 1 tsp

Cookie Dough

  • 250 grams unsalted butter cold and cubed 1 cup + 2 tbsp
  • 150 grams light brown sugar ¾ cup
  • 100 grams caster sugar ½ cup
  • 2 large eggs
  • 1 teaspoon vanilla extract 1 tsp
  • 450 grams plain flour 3 ½ cups
  • 1 tablespoon cornflour 1 tbsp
  • 1 teaspoon baking powder 1 tsp
  • ½ teaspoon bicarbonate of soda ½ tsp
  • ½ teaspoon salt ½ tsp
  • 150 grams white chocolate chunks 5 oz
  • 150 grams milk or dark chocolate chunks 5 oz
  • 120 grams fresh or frozen raspberries 4 oz (use frozen if soft)

Instructions

  • Mix the cream cheese, icing sugar and vanilla until smooth. Scoop 12 portions of the mix onto a lined tray and freeze for at least 30 minutes.
  • Beat the cold butter with the brown and caster sugars until just combined. Add the eggs and vanilla and mix again.
  • Whisk together the flour, cornflour, baking powder, bicarbonate of soda and salt. Add this to the bowl and mix to form a thick dough.
  • Fold in the chocolate chunks. Add the raspberries and gently fold them through.
  • Divide the dough into 8 balls. Flatten each one, place a frozen cheesecake scoop in the middle and wrap the dough around it. Chill the shaped cookies for 1 hour.
  • Preheat the oven to 180°C (350°F). Bake 4 cookies per tray for 12 to 14 minutes until the edges are set and the centres look soft. Cool on the tray for 15 minutes.
  • If the cookies spread a bit while baking, use a large cookie cutter or cookie ring to swoosh them back into shape as they cool. Place the cookie ring over the cookie and swirl it back into shape.