White Chocolate Raspberry Cheesecake Cookies

Have you tried The Hummingbird Bakery's  Black Bottom Cupcakes ? If so you'll know where I'm coming from when I say I think it's possibly the best cupcake I've ever put in my mouth! Cupcake + Cheesecake = Cupcake Heaven, so why not do the same with a cookie?!

I should also start by writing a warning on these because they are seriously moreish! These colourful cookies were a perfect Sunday treat to bake, but my problem is I struggled not to eat the entire batch! I definitely got carried away with my cookie milk dunking whilst watching Master Chef, so I'll be heading to the gym in an hour to stop feeling such strong cookie guilt!

What you'll need //

75g Unsalted Butter

75g Brown Sugar

50g Cream Cheese

Couple Drops Vanilla Extract

Pinch Salt

1 Egg

175g Self Raising Flour

100g White Chocolate

Handful Raspberries

Makes approximately 15 cookies.

What to do //

Preheat oven to 180 fan oven. 

Throw into your mixing bowl the butter, sugar & cream cheese (I ran out of brown sugar so added some white!) and cream together. 

Beat in the egg , pinch of salt & vanilla. 

Roughly break up the white chocolate into chunks and crumble this along with the raspberries into the mixture. How good does that look…mmm I'll just try a little taste….

Lightly grease your baking tray and make small cookie shape dollops. Bear in mind these will spread and raise slightly. (My cookie shapes were a little too flat for my liking but I was too excited to eat them to be fussy!) 

Bake for 13-17 minutes depending on how big your cookies are and leave to cool for 30 mins on a cooling tray.

Pour yourself a glass of milk and get dunking :)

If you'd prefer a more festive cookie recipe then give my Pumpkin Choc Chip Cinnamon Cookies a go.  They taste like Christmas!

Betty x