Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package (8 oz) cream cheese (softened)
- 1 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.
- In a separate bowl, beat the cream cheese until smooth. Gently fold in the raspberries until they are evenly distributed.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, making sure to leave some space between each cookie.
- Using the back of a spoon, create a small indentation in the center of each cookie. Spoon a little of the cream cheese and raspberry mixture into the indentation.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 20
- Cook Time: 15