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This raspberry cheesecake cookie recipe transforms a simple muffin mix into a decadent, bakery-style treat. The combination of cream cheese and white chocolate creates a rich, tender cookie with bright raspberry flavor running throughout. Perfect for when you need something special without spending hours in the kitchen.
These cookies became my signature bring-along dessert after I made them for a friend's baby shower last summer. The pink hue and sweet-tart flavor made them the surprise hit of the party, and I've been perfecting the recipe ever since.
Ingredients
- Cream cheese provides the signature tangy cheesecake flavor and helps create a tender, moist texture
- Butter flavored Crisco shortening gives these cookies their perfect chewy texture without spreading too much during baking
- Light brown sugar adds a subtle caramel note that balances the fruit perfectly
- Large egg binds everything together while adding richness
- Vanilla extract enhances all the other flavors without overwhelming the raspberry
- Jiffy Raspberry Muffin Mix is the secret shortcut ingredient that gives these cookies their fruity punch
- All purpose flour helps balance the sweetness of the muffin mix and creates the perfect cookie structure
- White chocolate chips melt slightly during baking, creating pockets of creamy sweetness throughout each cookie
Step-by-Step Instructions
- Prepare Your Baking Environment
- Preheat your oven to exactly 325 degrees Fahrenheit. This lower temperature ensures the cookies bake evenly without browning too quickly. Line your baking sheets with silicone mats or parchment paper to prevent sticking and ensure easy cleanup.
- Create Your Cookie Base
- Using your electric mixer, combine cream cheese, Crisco, and brown sugar until light and fluffy, about 2 minutes. This aeration creates the foundation for a tender cookie. Add the egg and vanilla, mixing until fully incorporated. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Develop The Cookie Structure
- Add the raspberry muffin mix and flour to your wet ingredients. Mix just until incorporated. Overmixing will develop too much gluten, resulting in tough cookies. Gently fold in the white chocolate chips by hand using a spatula, distributing them evenly throughout the dough.
- Shape And Bake
- Scoop dough into uniform balls using a #40 cookie scoop which holds about 1½ tablespoons of dough. Place the dough balls on your prepared baking sheets, spacing them 2-3 inches apart to allow for spreading. Bake at 325°F for exactly 14 minutes until the edges are just set but the centers still look slightly underdone.
- Cool And Set
- Allow the cookies to rest on the baking sheet for 1-2 minutes after removing from the oven. This brief resting period helps them firm up enough to move without breaking. Then transfer to a wire rack to cool completely, where they will continue to set up to the perfect chewy texture.
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The raspberry muffin mix is truly the star ingredient here. I discovered it while cleaning out my pantry during quarantine, and what started as a pandemic experiment turned into my most requested recipe. My niece now asks for these cookies instead of birthday cake every year!
Storing Your Cookies
These raspberry cheesecake cookies maintain their soft, chewy texture for several days when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. Keep at room temperature for 3-4 days for best quality. For longer storage, freeze the cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Perfect Substitutions
While the recipe calls for butter-flavored Crisco, you can substitute real unsalted butter at room temperature for a richer flavor profile. The cookies will spread slightly more but develop a deeper buttery taste. If raspberry muffin mix is unavailable, blueberry or strawberry muffin mixes work beautifully. For those avoiding white chocolate, try using regular semi-sweet chocolate chips or even macadamia nuts for a different but equally delicious flavor combination.
Serving Suggestions
These cookies shine when served slightly chilled alongside a glass of cold milk or hot coffee. For an elevated dessert experience, sandwich a small scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich. During summer gatherings, arrange them on a platter with fresh raspberries and mint sprigs for a visually stunning presentation. The bright pink hue makes them perfect for baby showers, Valentine's Day, or any celebration needing a pop of color.
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Common Questions
- → Can I use butter instead of Crisco shortening?
Yes, you can substitute ½ cup (113g) of room temperature unsalted butter for the Crisco shortening. However, do not melt or over-soften the butter as this will affect the cookie texture.
- → How long do these cookies stay fresh?
When stored in an airtight container at room temperature, these raspberry cheesecake cookies will stay fresh for 3-4 days.
- → What if I can't find Jiffy Raspberry Muffin Mix?
If Jiffy Raspberry Muffin Mix isn't available, you can substitute another brand's raspberry muffin mix, or try strawberry or blueberry muffin mix for a different but equally delicious flavor variation.
- → Why do these cookies need to bake at 325°F instead of the standard 350°F?
The lower temperature of 325°F allows the cookies to bake more gently and evenly, resulting in that perfect soft, chewy texture without over-browning the edges.
- → Can I freeze the cookie dough for later?
Yes! Scoop the dough into balls, place them on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, place the frozen dough balls on your baking sheet and add 1-2 minutes to the baking time.
- → What does the cream cheese do in these cookies?
The cream cheese adds moisture, richness and a subtle tangy flavor that complements the sweetness of the raspberry and white chocolate. It also contributes to the cookies' soft, tender texture.