Raspberry Cheesecake White Chocolate Chip Cookies
Indulge in these decadent, bakery-style cookies featuring a soft graham cracker dough, sweet white chocolate chips, and a surprise molten core of tart raspberry jam and vanilla bean cheesecake.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 12 large cookies
- Cuisine: American
Ingredients
Unsalted butter, room temperature – 2 sticks
Brown sugar – 1/2 cup
Granulated sugar – 1/2 cup
Eggs, room temperature – 2
Vanilla extract – 1 tsp
Almond extract – 1 tsp
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
Cornstarch – 1 tbsp
Salt – 1/2 tsp
Cake flour – 1 cup
All purpose flour – 1 1/2 cups
Graham crackers, roughly chopped – 1 package
White chocolate chips – 1 cup
Raspberry jam – 1/3 cup
Cream cheese, room temperature – 4 oz
Powdered sugar – 3 tbsp
Vanilla bean paste – 1 tsp
Instructions
Combine cream cheese, powdered sugar, and vanilla bean paste for the filling.
Cream butter and both sugars on medium-high for 5 minutes until light.
Incorporate eggs, vanilla, and almond extract.
Sift and add dry ingredients until a soft dough forms.
Fold in chocolate chips and chopped graham crackers.
Scoop 4oz portions, create a well, and add 1/2 tsp jam and 1/2 tsp cheesecake filling.
Pinch dough to seal and chill for at least 1 hour.
Bake at 375°F for 12-14 minutes until edges are brown.
Cool on a wire rack for 25 minutes before serving.
Notes
• Use room temperature cream cheese to avoid lumps in the filling.
• Do not overfill the cookie well or the jam will leak during baking.
• Sifting the cake flour and AP flour is essential for the perfect crumb.