Raspberry Cheesecake Cookies!
Delicious white chocolate and raspberry cheesecake cookies with soft delicious cookies and cheesecake sandwiched together!
- Prep time
- 1 hr 30 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 125 g unsalted butter
- 175 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt chunks
- 250 g white chocolate
- 15 g freeze dried raspberries
- 100 g unsalted butter ( (room temp))
- 100 g icing sugar
- 200 g full-fat cream cheese
- 1 tsp vanilla extract
Instructions
- 1
Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.
- 2
Add the unsalted butter and light brown soft sugar to a bowl and beat until creamy.
- 3
Add in the egg and vanilla extract and beat again.
- 4
Add in the plain flour, bicarbonate of soda, cornflour and sea salt and beat until a cookie dough is formed.
- 5
Add in the white chocolate and freeze dried raspberries and beat until they are distributed well!
- 6
Scoop the cookies using a 5cm scoop onto lined trays.
- 7
Bake in the oven for 11-13 minutes, or until golden.
- 8
Remove the trays from the oven and leave the cookies to cool fully on the trays.
- 9
Beat the butter on it's own for a few minutes to loosen it.
- 10
Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- 11
Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- 12
Add in the cream cheese, and vanilla and beat until thick and smooth.
- 13
Pipe/spread the cream cheese frosting onto half of the cookies, and then sandwich with another cookie!