Raspberry Cheesecake Cookies

I stumbled upon this recipe looking for something to do with my King Arthur Flour Raspberry Jammy Bits.  I couldn’t resist buying them, there had to be something out there I could make with them.

The Raspberry Jammy Bits are an intensely powerful raspberry flavored tiny cube.  So itty bitty that you cannot believe the raspberry flavor you get out of that one little morsel.   King Arthur  has  some more recipes that sound yummy as well: Raspberry Jammy Bits Recipes.  (They have Blueberry Jammy bits too:  yikes!!)  But give these cookies a try first: they are my daughter’s favorite, right now. So here’s to you Sarah!

Raspberry Cheesecake Cookies (adapted ever so slightly from the Baking in Sunshine Blog: Raspberry Cheesecake Cookies  thank you Kim!!)

8 ounces butter, softened

8 ounces cream cheese, softened

1 cup packed light brown sugar

1-1/2 cups sugar

2 eggs

1-1/2 teaspoons Pure Vanilla Extract

3 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

12 ounces Ghirardelli White Baking Chips

4 ounces of King Arthur Raspberry Jammy Bits

Preheat oven to  350 degrees.

In a stand mixer, beat butter and cream cheese together until soft and creamy.  While this is beating,  get the rest of the ingredients together.  Put sugars in a bowl.  Put eggs in small bowl and add vanilla.  Whisk together the flour, baking soda and salt in a medium bowl.  Measure out baking chips and jammy bits.  When butter and cream cheese are creamed, add brown and white sugars and mix thoroughly.  Add eggs and vanilla and beat until creamy and somewhat fluffy.  Slowly add flour mixture.  When just incorporated add chips and jammy bits and beat until just mixed in.  Do not over beat.

Place 1-1/2 tablespoons of dough onto ungreased cookie sheet.  1-1/2 tablespoons can be accomplished by using a heaping measuring tablespoon of dough or scooping dough with an ice cream scoop and then halving the dough or using a #40 Zeroll Universal EZ Disher or Cookie Scoop, my new toy that I just got when I went to King Arthur Flour for a class (all to be revealed in a later post)!

Place cookies into oven and bake 10 minutes, turning baking sheet around after 5 minutes.  The cookies should be ever so slightly brown around the edge.

Let cookies rest on baking sheet for 5 minutes and then remove onto cooling racks until completely cool.  I think the cookies taste better after cooling completely.  When they are warm, you can’t really taste the raspberry jammy bits or my taste buds are just getting too old 😦 Because of the cream cheese, I think they will stay fresh on the counter for a couple of days but freeze any extra.  This works beautifully because the recipe makes a lot of cookies:  at this size,  about 60.

mis en place:

after adding sugar:

after adding eggs:

dough complete:

cookie dough on baking sheet, ready for oven:

my new toy and it’s purple, how cool is that:

prepping the dough:

cookies cooling:

close up of baked cookies, slightly brown around the edges: