This easy recipe takes classic chocolate chunk cookies to a whole new level with the addition of fresh raspberries for a delicious difference. Cream cheese creates a soft, chewy, and tender texture, while dark chocolate chunks add just the right touch of sweetness and richness. These cookies are bursting with fresh raspberry flavor and studded with melty chunks of dark chocolate for a match made in heaven.
Makes about 2 dozen cookies
Ingredients
Raspberry Cheesecake Chocolate Chunk Cookies
12 Tbsp unsalted butter, softened
4 oz full-fat cream cheese, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup dark chocolate chunks
1½ cups frozen raspberries
Directions
Raspberry Cheesecake Chocolate Chunk Cookies
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Add the sugars and beat on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla and beat again until combined, being sure to scrape down the sides and bottom of the bowl.
Add the flour, baking soda, and salt and mix again on low speed until combined.
Gently stir in the chocolate chunks and frozen raspberries by hand, trying not to mash the raspberries too much.
Use a 2-tablespoon cookie scoop to drop balls of dough onto the prepared baking sheet, about 2-inches apart.
Bake for 10-12 minutes, or until cookies are light golden brown on the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.