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White Chocolate Raspberry Cheesecake Cookies Recipe

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This recipe for White Chocolate Raspberry Cheesecake Cookies is from CONGER FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ c. all purpose flour regular or gluten-free measure-for-measure blend
1 T. baking powder
¼ tsp. salt
½ c. unsalted butter
½ c. brown sugar
¼ c. granulated sugar
1 3.4 oz box Jell-O Cheesecake Pudding Mix
1 tsp. vanilla extract
2 eggs
1 c. white chocolate chips
¼ c. raspberry preserves

Makes 18 cookies
Directions:
Directions:
1. In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.
2. In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat until light and fluffy (a standing mixer or hand held mixer can be used).
3. Add in vanilla extract and eggs. Beat just until combined. Add in the box of cheesecake Jell-O mix and mix well.
4. Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.
5. Chill dough for at least 30 minutes to an hour! Once the dough has chilled, preheat oven to 350º. Spray a baking sheet with non-stick spray.
6. Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment paper. Using your hands or a spoon, flatten the dough.
7. Place jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.
8. Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.
9. Roll the dough into a ball and place on prepared baking sheet.
10. Bake 9-11 min or until the edges are golden brown. Cool a few minutes before transferring cookies to cooling rack for full cooling.

 

 

 

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