Friday, June 17, 2011

Raspberry Cheesecake Cookie Recipe

Raspberry Cheesecake Cookie Recipe
Yield 6 dozen

  • 1 stick butter, softened
  • 1/2 cup shortening
  • 8 oz Neufchatel cream cheese
  • 1 cup light brown sugar
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup white chocolate bar broken into chunks (for appearances & richness)
  • 2 1/2 cups white chocolate chips
  • Raspberry jam (no seeds) OR King Arthur Flour’s Raspberry Jammy Bits
  • Preheat oven to 350F
  • Cream butter, shortening, cream cheese, and sugars until fluffy.
  • Add vanilla and eggs one at a time beating well.
  • Stir in dry ingredients.
  • Stir in white chocolate
  • *Add raspberry jam to each cookie (stirring will make the jam gray the dough)
  • Using a cookie scoop place cookies 1″ apart on a silapat or greased cookie sheet.
  • Bake for 6- 8 minutes. Take out when they are lightly browned- under cook slightly. Let them finish baking on cookie sheet. Then let them cool completely on cooling rack before picking them up.
*Raspberry Jam
  • Solution 1: 2 Tbsp of jam + 1Tbsp of cornstarch microwave for 30 seconds. Place in refrigerator immediately to cool. When cooled it should be pliable and you can take some of the sticky raspberry filling and roll them into balls and add to the dough. This is how you don’t turn the dough gray with streaks of raspberry jam throughout. (Probably how Subway does it- some sort of tacky jam product that has the consistency of more of a gummy candy that can be mixed in the dough without changing the dough’s color – then when baked melts into the cookie)
  • Solution 2: take some jam out of the jar and place it in a piping back. As soon as the cookies come out of the oven pipe little blobs of jam into the cookie’s crevasses (produces the best looking cookie)
  • Solution 3: If you don’t care how the cookies look only taste simply chop your cold jam into small pieces and add to each cookie. Don’t stir them in the batter.
  • Solution 4: King Arthur Flour’s Raspberry Jammy Bits as G. Barnhart suggested below
  • Note 1: Try not to have the raspberry jam touching the bottom of the cookie or it will stick to the pan.
5. Modify the Recipe
  • Looking at my cookies next to Subway’s there are several things that are still off slightly.
    • One is the color of the cookie. Subway’s raspberry cheese cake cookie is whiter looking than mine. Some possible explanations: I used unbleached flour and dark brown sugar.
    • The second thing that is off slightly is the raspberry jam part. Subway has got to stir in these raspberry jam pieces and just ship the dough to their stores. Although my solution #1 above is close I still wonder what they really do.
    • The third thing that is off is the size of my cookies compared to Subway’s. I used a cookie scoop but if you want them to be larger and more calories be my guest. Just write a comment on this page of how long you baked them for.

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