Crumbl 🙀 (Fresh) Berry Cheesecake Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add butter, brown & white sugars to mixer; mix on med. (2 min.) Add eggs & vanilla; mix until eggs are just combined.

Step 2

Add flour, crushed graham crackers, cornstarch, baking soda, & salt; mix on low until just combined.

Step 3

Using lg. cookie scoop (1/4 cup), scoop dough out onto lined (or lightly greased) baking sheet. Freeze or refrigerate to minimize spreading.

Step 4

Bake (9-11 min.) until cookies are just set. (If cookies are rounded when you pull them out of oven, use bottom of a glass cup to slightly flatten them while still warm.

Step 5

While cookies cool, make frosting: Add cream cheese & butter to bowl; mix on med. ( 2-3 min.) Add powdered sugar & vanilla; mix (2-3 min. more). Transfer to piping bag with round, open tip.

Step 6

Raspberry drizzle: Add raspberries to a pan over med..; stir while raspberries begin to break down. In sm. bowl, make slurry of water & cornstarch.

Step 7

When raspberry mixture begins to bubble, add cornstarch slurry; stir in immediately. Cook (1-2 min. longer); take off heat. (The mixture should be pretty thick, but it will thicken up even more as it cools.). Transfer mixture to bowl; place in the fridge to cool.

Step 8

Once cookies & raspberry drizzle have cooled, assemble cookies. Pipe cream cheese frosting onto each cookie in a swirl design. Then, add raspberry drizzle..

Step 9

Keep any leftover cookies in fridge in sealed container (3-4 days.)

Step 10

Sub the raspberries with strawberries. The process will still be the same.

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