Saturday, 10 February 2018

White Chocolate & Raspberry CHEESECAKE COOKIES!

The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe


You glorious human beings of the internet!

I am BEAMING over how many of you have messaged about making my Zero Baddies Peanut Butter Chocolate Chunk Cookies, what a great success! So I thought I'd treat you to a naughtier cookie this weekend!

I've given my White Choco Raspberry Cheesecake Cookies a revamp and (own trumpet about to be blown) They. Are. Banging!

This was one of the very first bakes I ever posted on my blog and as you can imagine, my photography skills back then were pretty much non existent. So I've decided to give both recipe and photos a kick up the bottom!

'Cheesecake?' I hear you say...

'Cookie?' I hear you say...

Well if you've ever tried The Hummingbird Bakery's, Black Bottom Cupcakes, then you'll know where I'm coming from when I say, I think they're possibly the best cupcakes I've ever put in my mouth! Cupcake + Cheesecake = Cupcake Heaven.

So why not do the same with a cookie?!

*WARNING* These colourful cookies are seriously moorish. SO be sure to have a pint glass of milk to hand for some serious dunking.

(And perhaps book in a gym class the following day)

(or don't!)


The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe


Makes approx 16 cookies

What You'll Need //

115g butter
60g (+ half a tbsp) granulated sugar
100g light brown sugar
1 egg
2 tsp vanilla extract
220g plain flour
1 tsp baking powder
pinch salt
100g white choc chips
70g raspberries
2 heaped tbsp cream cheese


The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe


What to do //

Line two baking trays with baking parchment.

Cream together your butter and sugars (leaving half a tbsp of granulated sugar for the cream cheese later) until well mixed.

Crack in your egg and vanilla extract and combine.

Sift in flour, baking powder and salt. Mix thoroughly and then stir in your white choc chips and raspberries, leaving a few of each for decoration (and a few for accidentally falling into your mouth as you go...)!

In a small bowl, stir together your cream cheese and half tbsp of sugar.

Now for the fun part - you'll need two spoons.

Scoop out a big dollop of cookie mixture with one tablespoon and a little scoop of cream cheese mixture in t'other and swirl it around the cookie mixture dollop. Make into a rough ball on your baking tray and repeat. Leave a bit of a gap between cookies as they will spread slightly. Decorate with remaining choc chips and rasps. (Be sure to squish them into the mixture as otherwise the tops will burn slightly).


The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe


Refrigerate for 20 minutes! (IMPORTANT STEP)!

10 minutes before taking your cookies out of the fridge, turn on your oven to 180 degrees (fan).

Bake for approx 15-18 minutes

Leave to cool on a wire rack before pouring yourself that glass of milk we talked about and dunking like nobody's watching!



The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe


Happy weekends one and all! Make sure you bake a batch and treat yo-selves for being such snazzy human beings!

Let me know how they turn out in the comments below :)

Betty x

Ps, come and give me some lovin' on Insta!


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