Raspberry Cheesecake Cookies (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
113 g block-style cream cheese
02 -
96 g butter flavored Crisco shortening
03 -
100 g light brown sugar, gently packed
04 -
1 large egg
05 -
½ tsp vanilla extract
→ Dry Ingredients
06 -
396 g Jiffy Raspberry Muffin Mix (two 7-oz boxes)
07 -
60 g all-purpose flour
08 -
170 g white chocolate chips
# How to Make It:
01 -
Preheat oven to 325°F (163°C). Line half sheet pans with silicone baking mats or parchment paper.
02 -
Using an electric mixer, cream together the cream cheese, Crisco, and brown sugar until smooth. Add the egg and vanilla extract, then mix until incorporated. Scrape down the sides of the bowl.
03 -
Add muffin mix and flour to the wet ingredients. Mix until just incorporated. Fold in white chocolate chips gently with a spatula.
04 -
Scoop cookie dough using a #40 scoop (approximately 1½ tablespoons) onto prepared baking sheets, spacing them 2-3 inches apart.
05 -
Bake at 325°F for 14 minutes until edges are set. Allow cookies to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
# Handy Tips:
01 -
Unsalted butter (113g, room temperature) can be substituted for the Crisco shortening. Do not melt or soften excessively.
02 -
Store leftover cookies in an airtight container at room temperature for up to 3-4 days.