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Ingredients:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup freeze-dried raspberries, lightly crushed
1 block (8 ounces) cream cheese, chilled and cut into small cubes
Instructions:
Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add Raspberries and Chocolate
Gently fold in the white chocolate chips and crushed freeze-dried raspberries.
Fill with Cream Cheese
Scoop about 2 tablespoons of dough, flatten slightly, and place a cube of cream cheese in the center. Wrap the dough around the cream cheese to seal it. Repeat with the remaining dough.
Chill the Dough
Place the filled cookie dough balls on a baking sheet and chill in the refrigerator for 30 minutes to help them keep their shape during baking.
Bake the Cookies
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Bake the cookies for 12 to 14 minutes, or until the edges are golden and the centers are just set.
Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Preparation Time: 20 minutes
Chill Time: 30 minutes
Cooking Time: 14 minutes
Total Time: 1 hour and 4 minutes
Servings: 18 cookies
Calories: 320 per cookie
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