Raspberry White Chocolate Cheesecake Thumbprint Cookies
Soft cheesecake-flavored cookies with raspberry jam centers and white chocolate, combining the rich tang of cheesecake with fruity sweetness. Perfect for holidays, parties, or afternoon treats. The pudding mix creates an exceptionally tender texture while the thumbprint design showcases the bright jam filling, making these cookies as beautiful as they are delicious.
Ingredients
Instructions
- 1
Heat oven to 350°F
- 2
Stir cookie mix, dry pudding mix, oil and egg in large bowl until soft dough forms
- 3
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets
- 4
Make indentation in center of each ball using thumb or wooden spoon handle
- 5
Spoon about 1/4 teaspoon jam into each indentation
- 6
Bake 8 to 10 minutes or until edges are light golden brown
- 7
Cool 1 minute then remove to cooling rack
- 8
Cool 10 minutes and sprinkle with white chocolate
Tips
Use the end of a wooden spoon for perfectly round, consistent indentations in the cookie dough.
Don't overfill with jam as it will bubble over during baking and make cookies stick to the pan.
Grate white chocolate while cold for best results, or use white chocolate chips as substitute.
Good to Know
Store in airtight container at room temperature up to 1 week
Can be made 1 day ahead; store covered at room temperature
Serve at room temperature
Common Mistakes
Press indentations gently to avoid cracking the dough
Don't overbake to avoid hard, dry cookies
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh raspberries instead of jam?
Fresh raspberries will release too much moisture and make cookies soggy. Stick with thick jam or preserves for best results.
How long do these cookies keep?
Store in airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I freeze the dough ahead of time?
Yes, shape into balls and freeze on baking sheet, then transfer to bags. Bake from frozen, adding 1-2 extra minutes.