Description
Enjoy these Crumbl Raspberry Cheesecake Cookies that combine creamy cheesecake filling with a delightful raspberry drizzle. Perfect for dessert lovers searching for a quick, homemade treat that’s bursting with flavor!
Ingredients
Scale
- 1/2 cup butter softened, salted or unsalted
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 1/3 cup ap flour
- 1 cup graham crackers finely crushed, about 7 sheets
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup graham crackers finely crushed, about 2 sheets
- 4 oz cream cheese softened
- 4 tbsp butter softened, salted or unsalted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- raspberry jam for drizzling
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until well combined. Mix in the egg and vanilla extract.
- Incorporate the flour, crushed graham crackers, salt, baking soda, and baking powder, mixing until the flour is fully absorbed.
- Scoop out 8 equally sized cookie dough balls using a large (1/4 cup) cookie scooper. Roll them in the palm of your hands and then coat in the 1/3 cup of crushed graham crackers.
- Arrange the cookie dough balls on the prepared baking sheet, flattening them to about 3/4 inch thick, and bake for 9-10 minutes. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Notes
For a fun twist, add some white chocolate chips to the dough.
Make sure the cream cheese and butter are at room temperature for easier mixing.
Drizzle more raspberry jam over the cooled cookies for an extra touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg