Raspberry Cheesecake Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 (15.25 ounces) box vanilla cake mix
1 (8 ounce) brick cream cheese (softened)
1/2 cup butter (softened)
1egg
1/2 tsp vanilla
1 (1.25-1.3 ounce) bag freeze dried raspberries
1/2 cup white chocolate chips
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Directions: |
Directions:1. Preheat oven to 350 degrees. Combine the cake mix, cream cheese, butter, egg, and vanilla extract in a medium bowl.
2. Mix using a handheld mixer {or by hand} until everything is well combined and thick. Add freeze dried raspberries and white chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated.
NOTE: You want to stir gently so that you don't break up the raspberries completely.
3. Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet. Using your finger tips {palm of your hand or bottom of glass} gently press down onto the top of each cookie.
4. Bake for 9 to 11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
5. Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4 to 5 days or freeze for up to 3 months. |
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