Raspberry cookies with cream cheese filling
About raspberry cookies with cream cheese filling
“Raspberry cookies with cream cheese filling” are my favorite cookies these days. Simply say, it’s a white chocolate chip cookie filled with cream cheese and raspberries. The cookies are not small, about 8 cm in diameter and nearly 2 cm thick. Freshly baked, the outside is crispy, and the inside is very delicious with soft and rich cream cheese and sweet and sour raspberries. White chocolate chips here and there are also a nice accent. Next day, it becomes slightly moist and soft, this is also delicious.
There are raspberry bushes in the backyard of our house, and every summer I can get a lot of raspberries, so I freeze the harvested ones. The color is bright red and it is very pretty. Since it is always available at home, I often use the frozen raspberries for sweets such as muffins and cakes. So I put them in cookies this time. You can make it in the same way by adding blueberries instead.
It seems raspberry is low calorie and a good source for fiber and vitamins. If you are interested in raspberry nutrition and benefits info, please click the link below.
Recipe tips
It’s not difficult to make, but you need to chill the dough and cream cheese filing to make it easier to work with. Since you use softened butter to make the dough, it may be still soft and sticky after adding flours. Then cool the dough in the fridge or freezer to harden the dough. The same will apply to cream cheese filling. By adjusting the hardness of the dough and cream cheese filling to an appropriate level, the work will go smoothly.
In addition, wetting your hands with a small amount of water will make it easier to wrap. But don’t get your hands too wet.
The cookies contain cream cheese and fruits, so if you can’t eat them on the day, put them in a container with a lid and store them in the refrigerator. If you don’t like the cold cookies, remove them from the fridge about 30 minutes in advance.
Raspberry cookies with cream cheese filling
Equipment
- Baking sheet lined with parchment paper
- a handmixer
Ingredients
- 130 gram Butter (softened)
- 100 gram Sugar
- 1 Egg
- 190 gram All purpose flour
- 10 gram Corn starch
- 1/3 teaspoon Baking powder
- 1/4 teaspoon Salt
- 100 gram Cream cheese (slightly softened)
- 1 tablespoon Sugar
- 36 Frozen raspberries (3 raspberry for each cookie)
Instructions
- To make cream cheese filling : mix together slightly softened cream cheese and 1 tablespoon sugar. Put it in the refrigerator to harden it.
- When it becomes hard, divide it into 12 equal parts and roll them into balls. keep them in the fridge until required.
- To make the cookie dough: beat together the butter and sugar with a handmixer until light and fluffy. Add one egg and mix well.
- Add flours (flour, corn starch, baking powder and salt) and mix with rubber spatula until combined. Add white chocolate chips and mix.
- Chill the dough for at least 30 minutes to make it easier to handle. When it becomes hard, divide it into 12 equal parts and roll them into balls.
- Preheat oven at 180 C = 356F.
- To wrap the filling and raspberry : flatten the dough by hand to make a disk of about 8 cm diameter. Place the cream cheese filling in the center and raspberries on both sides of the filling.
- Close the disc around the filling and roll into a ball.
- Put one raspberry on top of the ball and push it in slightly. Repeat this until you have wrapped everything.
- Place cookies balls at wide intervals on a parchment lined baking sheet, since the cookies will spread when baked. You may need to bake in two batches. Bake cookies for 16 – 17 minutes at 180C / 356F.
- Remove the cookies from oven and let the cookies cool for 10 – 15 minutes, until firm enough to transfer to a wire rack. Transfer to wire rack and cool completely.
Notes
Hope you will try to make these cookies. If you like to see another cookie recipe, click the link below.
Thank you for reading and Bon Appetit!
