These sweet little treats, with their delicate cream cheese infused crumbs and dark, jammy raspberry centers are made with only 5 simple ingredients, and sure to make even the most jaded of bakers a true believer in the magic that is a tray of freshly baked cookies. Sure, you have to wait until they’re completely cooled to slide them off the tray and into your mouth. But they are certainly worth every moment of the wait.
These 5-ingredient raspberry cheesecake cookies are a cinch to throw together, but if you happen to own a stand mixer, I highly recommend using it for the beating of the butter and cream cheese. It will save you a whole heck of a lot of time, not to mention elbow grease. If you don’t have one, I believe a handheld mixer could do the job. And lastly, if you don’t have one of those, there’s no harm in pumping those muscles and doing the labor manually. All three options will yield fantastic cookies.
One small word of advice, please don’t go jam crazy when filling these delicate little treats. I know, more is always better, right? That’s how I think, too. And yet, with these cookies, it is not the case. A 1/2 teaspoon is really the perfect amount, much more and the jam will sink through the cookies while baking, making it quite hard to transfer them from the baking pan without making a mess. So less is more, at least here. A lesson I learned the hard way so you didn’t have to 😉
Soft, melt-in-your-mouth cheesecake cookies stuffed with sweet raspberry jam… oh yes yes please.
If you’re thinking a double batch of these cookies is a good idea, I 150% support you in the endeavor. Why? Because 5-ingredient cookies that taste like friggin’ cheesecake are the bee’s knees. It’s just that simple.
You can find the recipe for these 5-Ingredient Raspberry Cheesecake Thumbprint Cookies here. And trust me, that is one link you want to click. These cookies are something you want to get baking right now. xoxo