Ingredients

1/2 cup freeze-dried raspberries

1 tsp baking soda

1 egg yolk

2 tsp vanilla extract

1/2 cup brown sugar (packed)

2/3 cup granulated sugar

1/2 tsp salt

1 large egg

3/4 cup unsalted butter, room temperature (about 68°F)

2 cups all-purpose flour

2 tsp corn starch

3/4 cup white chocolate chunks

For the cream cheese filling:

1/2 tsp vanilla extract

1/4 cup powdered sugar

4 oz cream cheese, softened

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Transfer this mixture to a small bowl and refrigerate while preparing the cookie dough.

Step 2: In a large bowl, whisk together the all-purpose flour, corn starch, salt, and baking soda. This will form the dry base for your cookie dough.

Step 3: In another bowl, beat the unsalted butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, then continue beating until just combined.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly into the dough.

Step 5: Scoop about 2 tablespoons of dough and flatten it into a disc. Place a spoonful of the chilled cream cheese filling in the center. Top with another dough disc, pinch the edges to seal, and roll into a ball. Repeat with the remaining dough and filling.

Step 6: Place the cookie dough balls in the freezer to chill for 15 to 20 minutes. This helps them keep their shape and improves baking texture.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep the cream cheese filling fresh, refrigeration is recommended, and let cookies come to room temperature before serving. Unbaked cookie dough balls can be frozen for up to 2 months; thaw in the refrigerator before baking.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have higher moisture content, which can change the dough’s consistency and baking results. It’s best to use freeze-dried raspberries to maintain texture and flavor balance.

How do I prevent the cream cheese filling from leaking?

Chilling the filled dough balls before baking helps the cream cheese stay inside the cookie. Also, be sure to pinch the edges well to seal the filling completely.