Description

These mouthwatering Crumbl Raspberry Cheesecake Cookies are packed with rich cream cheese flavor, buttery texture, and a delightful raspberry drizzle. Perfect for gatherings or a cozy treat at home, this simple recipe brings joy with its delectable taste and easy preparation.

Ingredients

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1/2 cup butter softened, salted or unsalted
1/3 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 & 1/3 cup ap flour
1 cup graham crackers finely crushed, about 7 sheets
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/3 cup graham crackers finely crushed, about 2 sheets
4 oz cream cheese softened
4 tbsp butter softened, salted or unsalted
1 cup powdered sugar
1 tsp vanilla extract
raspberry jam for drizzling

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Instructions

Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Then mix in the egg and vanilla extract until well combined.
Gradually add in the all-purpose flour, crushed graham cracker crumbs, salt, baking soda, and baking powder. Stir until the flour disappears.
Using a large cookie scooper, form 8 equally sized balls of cookie dough. Roll each ball in your hands, then coat them in the additional crushed graham crackers.
Place the cookie dough balls on the prepared baking sheet, slightly flattening them to about 3/4 inch thick. Bake for 9-10 minutes in the preheated oven.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Notes

For best texture, use room temperature butter and cream cheese.
Store cookies in an airtight container to maintain freshness.
Feel free to add extra raspberry jam on top if desired.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg