Description
Soft, creamy cheesecake cookies swirled with tart raspberry preserves and packed with white chocolate chips, with a buttery graham cracker base.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 oz full-fat cream cheese (brick style), softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup fine graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup high-quality white chocolate chips
- 1/4 cup thick raspberry preserves or 1/2 cup freeze-dried raspberries
Instructions
- In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together on medium-high speed until light, fluffy, and completely smooth, about 2 to 3 minutes. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Turn the mixer to low speed and gradually add the dry mixture into the wet ingredients, mixing just until no flour streaks remain. Fold in the white chocolate chips.
- Drop small dollops of the raspberry preserves across the top of the dough. Using a butter knife, gently fold and swirl the jam into the dough just 3 or 4 times. Keep distinct ribbons of jam rather than creating pink dough. If using freeze-dried raspberries, fold them in with the chocolate chips.
- Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour. The cream cheese dough is very soft and sticky, so chilling is essential before baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a large cookie scoop, drop mounds of dough, about 3 tablespoons each, onto the baking sheet, spacing them 2 inches apart.
- Bake for 12 to 14 minutes, until the edges are just set and slightly golden while the centers remain pale and soft. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Use softened ingredients for a smooth dough and chill for at least 1 hour before baking. Do not overmix the raspberry preserves; distinct ribbons of jam give the cookies their signature swirl.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg