Ingredients for Raspberry Cheesecake Cookies
- Raspberry Muffin Mix
- 1 teaspoon baking soda
- 8 ounces cream cheese, softened
- Unsalted Butter
- ¾ cup packed light brown sugar
- 2 large eggs
- White Chocolate Chips
- Macadamia Nuts
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How to Make Raspberry Cheesecake Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 8 ounces of softened cream cheese until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon baking soda and ¾ cup packed light brown sugar. Mix until well combined.
- Gradually add 1 box (8.5 ounces) of Jiffy white cake mix and 1 cup of raspberry chips (or chopped fresh raspberries), mixing until just combined. Be careful not to overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 1-2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
- Once chilled, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens can vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
27g
Carbs
2g