Ingredients for Raspberry Cheesecake Melt Cookies
- 1 cup butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1 egg
- 4 oz cream cheese, softened
- 2 1/4 cups flour
- 1 tsp baking powder
- 1/2 cup raspberry jam
- 1/2 cup white chocolate (chips or chopped)
Nutrition (per cookie):
150 kcal | 7 g fat | 20 g carbs
How I Make Raspberry Cheesecake Melt Cookies
I start by heating the oven to 350°F and lining my baking trays with parchment for easy cleanup. In a large mixing bowl, I cream together butter, sugar, and brown sugar until fluffy. Next, I add the egg and softened cream cheese, beating until the mixture is smooth and well incorporated.
I whisk flour with baking powder in a medium bowl, then gradually fold the dry mix into the wet ingredients to form a soft dough. The cream cheese keeps the dough lush and easy to work with.
For each cookie, I roll about two tablespoons of dough into a ball and place on the tray with space between. With my thumb or a small spoon, I make a small well or indentation in the center of each ball. I fill each well with about half a teaspoon of raspberry jam—just enough for a gooey, flavorful bite.
I bake the cookies for 10–11 minutes, until the edges are set but the centers are still soft. After a few minutes of cooling on the tray, I transfer them to a rack.
While they cool, I melt the white chocolate (in the microwave or a double boiler) and drizzle it generously over the tops of the cookies for a pretty finish and extra sweetness.
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