Raspberry Cheesecake Cookies


°1 vanilla cake mix (15.25 oz)

°1 8 oz. soft brick cream cheese

°1/2 cup softened butter

°a single egg

°1 teaspoon vanilla extract

°1 pack freeze raspberries

°white chocolate chip (1/2 cup)

* Directions :

Preheat oven 350 degrees F.

In a medium bowl, combine cake mix, cream cheese, butter, egg and vanilla essence.

Blend until well blended and thick, either with a hand blender or by hand. Combine freeze-dried raspberries and white chocolate chips in a bowl.

By hand, mix the ingredients into the batter until evenly distributed. Using a medium spoon, drop large balls of dough onto parchment paper or a silicone-lined baking sheet. Gently press down on top of each cookie with fingertips, palm or bottom of glass.

Bake 9 to 11 minutes or until edges are set; they will look undercooked at first, but that’s okay.Remove the cookies from the oven and let cool for 10 minutes on the baking sheet.

Let cool completely on a cooling rack. Cookies can be stored at room temperature for 4-5 days or frozen for up to 3 months in an airtight container.

Enjoy !

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