Raspberry Cheesecake Cookies

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Flour

Baking powder

White & Brown Sugar

Kosher salt

Unsalted butter

Jell-O Cheesecake Pudding Mix

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Ingredients

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Vanilla extract

Eggs

White chocolate chips

Raspberry preserves

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Ingredients

Raspberry Cheesecake Cookies

YIELD

18 cookies

TYPE

Dessert

TIME

36 minutes

LEVEL

Medium

Mix Dry Ingredients

In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.

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Butter + Sugars

In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat until light and fluffy.

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Eggs + Vanilla 

Add in vanilla extract and both eggs. Beat just until combined.

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Add Jell-O Mix

Add in the box of cheesecake Jell-O mix and mix well.

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Combine Ingredients

Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.

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Chill & Scoop

Chill dough for 30 minutes. Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment paper.

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Flatten Dough

Using your hands or a spoon, flatten the dough.

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Pipe Jam

Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.

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Spread Jam

Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.

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Roll Dough

Roll the dough into a ball and place on the prepared baking sheet. 

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Bake & Cool

Bake for 9-11 minutes or until the edges are golden brown. Cool on cookie sheet then wire rack.

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