Description
These Brown Butter White Chocolate Raspberry Cheesecake Cookies combine everything you love about a bakery-style cookie in one irresistible bite. Rich brown butter adds a deep, nutty flavor, while melty white chocolate, tart freeze-dried raspberries, sweet raspberry preserves, and a creamy cheesecake center create the perfect balance of flavors and textures. Finished with a sprinkle of flaky sea salt, these oversized cookies are every bit as beautiful as they are delicious.
Ingredients
Cheesecake Filling
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Cookie Dough
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 egg yolk
1 tablespoon skim milk
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup white chocolate chunks or chips
1/2 cup freeze-dried raspberry pieces
1/4 cup raspberry preserves
Flaky sea salt, for finishing
Instructions
- Line a small plate or baking sheet with parchment paper.
- Mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1½- to 2-teaspoon portions onto the prepared plate and freeze until firm, about 30 minutes.
- Add the butter to a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams, the milk solids turn golden brown, and it smells nutty, about 5 to 8 minutes. Pour into a large mixing bowl and let cool until just slightly warm, about 25 to 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, and kosher salt in a medium bowl.
- Whisk the browned butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the eggs, egg yolk, skim milk, and vanilla extract. Mix until fully combined.
- Add the dry ingredients and mix just until no streaks of flour remain.
- Fold in the white chocolate and freeze-dried raspberry pieces.
- Cover and refrigerate the dough for 30 to 60 minutes, or until firm enough to scoop.
- Using a large 3-tablespoon cookie scoop, portion the dough. Flatten each scoop slightly in your hand or the bottom of a small jar. Spoon ½ teaspoon raspberry preserves into the center, then place one frozen cheesecake portion on top.
- Place the cookies 3 inches apart on the prepared baking sheets.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
- Sprinkle with flaky sea salt while the cookies are still warm.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Freeze-dried raspberries work much better than fresh raspberries because they add concentrated flavor without adding excess moisture to the dough.
For bakery-style cookies, chill the dough for 30 to 60 minutes before baking.
The cookies will look slightly underbaked in the center when removed from the oven. They will continue setting as they cool.
Store leftovers in the refrigerator because of the cheesecake filling. Let cookies sit at room temperature for 15 to 20 minutes before serving for the best texture.
- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American