Decadent Raspberry Cheesecake Cookies
Indulge in the delightful fusion of flavors with these Decadent Raspberry Cheesecake Cookies. Combining the sweetness of raspberry muffin mix with the creamy richness of cream cheese and the crunch of macadamia nuts, these cookies are a true dessert masterpiece. Perfect for sharing at gatherings or enjoying as an after-dinner treat, these cookies offer a unique twist on traditional cheesecake in a fun, handheld form. With a buttery texture, ooey-gooey white chocolate chips, and a vibrant raspberry essence, each bite is a heavenly experience that will leave your taste buds dancing!
24
Servings
N/A
Calories
8
Ingredients
Ingredients
Raspberry muffin mix
14 ounces (2 (7 ounce) boxes, contents combined)
Baking soda
1/2 teaspoon (none)
Cream cheese
4 ounces (room temperature)
Unsalted butter
4 ounces (room temperature)
Brown sugar
1/4 cup (packed firmly)
Eggs
2 (large, beaten)
White chocolate chips
1 1/2 cups (none)
Chopped macadamia nuts
1 1/2 cups (optional, lightly toasted if desired)
Instructions
1
In a large mixing bowl, combine the softened cream cheese and unsalted butter until smooth and creamy.
2
Add the eggs one at a time, mixing well after each addition. Stir in the baking soda and brown sugar until fully incorporated.
3
Gradually add the raspberry muffin mix and white chocolate chips, mixing until just combined. If using, fold in the chopped macadamia nuts.
4
Cover the dough and refrigerate for 1 to 2 hours to firm up.
5
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or leave it ungreased.
6
Use a cookie scoop or tablespoon to drop rounded balls of cookie dough onto the prepared baking sheet, spacing them 2 inches apart.
7
Bake in the preheated oven for about 12 minutes or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
8
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Raspberry Cheesecake Cookies?
These cookies are a unique dessert fusion featuring raspberry muffin mix, cream cheese, and white chocolate chips for a cheesecake-like experience in cookie form.
How many cookies does this recipe yield?
This recipe makes approximately 24 servings.
What type of muffin mix should I use?
You should use two 7-ounce boxes of raspberry muffin mix, totaling 14 ounces.
Does the cream cheese need to be softened?
Yes, the cream cheese should be at room temperature to ensure it mixes smoothly with the butter.
Can I use salted butter instead of unsalted?
While unsalted butter is recommended, you can use salted butter, though it may slightly alter the intended flavor profile.
How long should the dough be refrigerated?
The dough should be covered and refrigerated for 1 to 2 hours to firm up before baking.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long do the cookies need to bake?
Bake the cookies for approximately 12 minutes.
Are the macadamia nuts required?
No, the 1.5 cups of chopped macadamia nuts are optional but recommended for added crunch.
What kind of chocolate chips are used?
The recipe calls for 1.5 cups of white chocolate chips.
Do I need to grease the baking sheet?
You can leave the baking sheet ungreased or use parchment paper for easier cleanup.
How do I know when the cookies are done?
The edges should be lightly golden, even if the centers still appear slightly soft.
Why do the centers look soft when I take them out?
The centers will firm up as the cookies cool on the baking sheet and wire rack.
How far apart should I place the dough balls?
Space the rounded dough balls about 2 inches apart to allow for spreading.
How much brown sugar is needed?
The recipe requires 1/4 cup of firmly packed brown sugar.
Should the eggs be beaten?
Yes, the two large eggs should be beaten before being added to the mixture.
Is baking soda necessary?
Yes, 1/2 teaspoon of baking soda is used to help the cookies rise and achieve the right texture.
What is the best way to mix the dough?
Combine cream cheese and butter first, then add eggs, soda, and sugar, and finally fold in the muffin mix and chips.
Can I toast the macadamia nuts?
Yes, lightly toasting the macadamia nuts before adding them can enhance their flavor.
How should the cookies be cooled?
Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
What is the texture of these cookies?
They have a buttery texture with an ooey-gooey center and a vibrant raspberry essence.
Can I use a cookie scoop?
Yes, a cookie scoop or a tablespoon is ideal for dropping rounded balls of dough.
Is this recipe suitable for parties?
Absolutely, these cookies are described as a perfect handheld treat for gatherings.
Can I substitute the white chocolate chips?
While white chocolate best complements the raspberry and cheesecake flavors, you could use dark or milk chocolate for a different taste.
What if I don't have raspberry muffin mix?
The recipe specifically relies on raspberry muffin mix for flavor; using a different fruit mix would change the character of the cookie.
Should I add the eggs all at once?
No, add the eggs one at a time, mixing well after each addition.
Does the dough need to be covered in the fridge?
Yes, cover the dough while it refrigerates to prevent it from drying out.
How many boxes of muffin mix are used?
The recipe uses two 7-ounce boxes of mix.
Are these cookies very sweet?
They are described as decadent and indulgent, combining sweet muffin mix with rich white chocolate chips.
What makes them taste like cheesecake?
The inclusion of 4 ounces of cream cheese in the dough provides the signature cheesecake richness.