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Copycat Crumbl Raspberry Cheesecake Cookies

A delicious crumbl raspberry cheesecake cookie cut in half showing the creamy center and raspberry filling.
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Make thick, soft, bakery-style raspberry swirl cookies at home that taste just like the popular limited-time offering, complete with a tangy cream cheese element.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cream cheese, softened (for cookie base)
  • 1/2 cup powdered sugar (for cookie base)
  • 1/2 cup raspberry jam or thick puree (for swirl)
  • 4 ounces cream cheese, softened (for cheesecake swirl)
  • 1/4 cup granulated sugar (for cheesecake swirl)
  • 1/4 teaspoon lemon zest (for cheesecake swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1 teaspoon raspberry extract or pink food coloring (for glaze)

Instructions

  1. Prepare the cookie base: In a large bowl, cream together the 1 cup butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Prepare the cheesecake component: In a small bowl, beat the 4 ounces of softened cream cheese, 1/2 cup powdered sugar, and lemon zest until smooth.
  4. Prepare the raspberry swirl: Mix the raspberry jam or puree slightly to loosen it.
  5. Assemble the dough: Scoop about 3 tablespoons of cookie dough for each cookie. Flatten the dough slightly in your palm. Place a small dollop (about 1 teaspoon) of the cheesecake mixture in the center, then top with a small spoonful (about 1/2 teaspoon) of raspberry jam. Fold the dough around the filling, gently rolling it into a ball, ensuring the filling is mostly sealed inside.
  6. Place the dough balls onto baking sheets lined with parchment paper, spacing them about 3 inches apart. Press down slightly to flatten the tops.
  7. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft and underbaked for that signature thick texture.
  8. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the 1/2 cup powdered sugar, milk, and raspberry extract or food coloring until smooth. The glaze should be thick but pourable.
  10. Once cookies are cool, drizzle the pink glaze over the top of each cookie. Allow the glaze to set before serving.

Notes

  • For the thickest cookie, chill the dough for at least 30 minutes before scooping and baking.
  • To mimic the Crumbl look, gently press the dough balls down slightly before baking, but do not flatten them completely.
  • If your raspberry jam is too thin, cook it down slightly on the stove until it thickens before using it as a swirl.

Nutrition

Find it online: https://hearthbite.com/crumbl-raspberry-cheesecake-cookies-recipe/