Raspberry White Chocolate Cheesecake Cookies

These raspberry white chocolate chip cheesecake cookies are so decadent and the flavors combine really well. Makes about 18 cookies!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.

Step 2

In a second large mixing bowl combine softened butter, brown sugar and white sugar. Beat until light and fluffy (a standing mixer or hand held mixer can be used).

Step 3

Add in vanilla extract and both eggs. Beat just until combined.

Step 4

Add in the box of cheesecake Jell-O mix and mix well.

Step 5

Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.

Step 6

Chill dough for at least 30 minutes to an hour. Dough will be sticky so chilling it helps a lot

Step 7

Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.

Step 8

Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.

Step 9

Using your hands or a spoon, flatten the dough. I recommend spraying nonstick cooking spray on your hands or spoon to avoid stickiness.

Step 10

Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.

Step 11

Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.

Step 12

Roll the dough into a ball and place on the prepared baking sheet. Repeat until all dough is gone.

Step 13

Bake for 9-11 minutes or until the edges are golden brown. NOTE: for a crisper cookie, bake aproximately 15 minutes.

Step 14

Cool a few minutes on the baking sheet then transfer cookies to a cooling rack for full cooling.

Step 15

Store in an airtight container.