Ingredients
- 1 (15.25 oz.) box vanilla cake mix
- 1 (8 oz.) brick cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 (1.25-1.3 oz.) bag freeze-dried raspberries
- 1/2 cup white chocolate chips
Instructions
1. Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat. This ensures that your cookies won’t stick to the pan, making cleanup a breeze.
2. Mix the Wet Ingredients
In a medium-sized bowl, combine the vanilla cake mix, softened cream cheese, softened butter, egg, and vanilla extract. Using a handheld mixer or mixing by hand, blend the ingredients together until you achieve a thick, creamy dough. The cream cheese and butter should be fully incorporated, creating a smooth, cohesive batter.
3. Add the Raspberries and White Chocolate Chips
Gently fold in the freeze-dried raspberries and white chocolate chips. Be careful not to break up the raspberries too much; their delicate nature will add bursts of tartness throughout the cookie. The white chocolate chips, on the other hand, bring a touch of sweetness that complements the tanginess of the raspberries beautifully.
4. Shape the Dough
Using a medium-sized scoop or a spoon, scoop out heaping tablespoons of dough. Place them onto the prepared baking sheet, leaving some space between each cookie to allow for spreading as they bake. Gently press down on each cookie with your fingertips, the palm of your hand, or the bottom of a glass to flatten them slightly. This will help the cookies bake evenly, ensuring a soft, chewy texture.
5. Bake to Perfection
Place the cookies in the preheated oven and bake for 9-11 minutes. The edges of the cookies should be set, but the center may appear slightly undercooked. This is perfectly fine as it will firm up during the cooling process. Keep an eye on them to prevent over-baking, as you want them to stay soft and chewy.
6. Cool and Store
Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for 10 minutes. Afterward, transfer them to a cooling rack to cool completely. The cooling process is essential as it allows the flavors to meld together, giving you the perfect cookie. Store the cookies in an airtight container at room temperature for up to 4-5 days, or freeze them for up to 3 months for a sweet treat anytime you crave something indulgent.
Notes
- Cake Mix: While this recipe uses a vanilla cake mix for convenience, you can experiment with other flavors. A lemon or strawberry cake mix would pair wonderfully with the raspberries, creating a unique twist on this already delicious cookie.
- Cream Cheese: If you don’t have cream cheese, you can substitute with mascarpone or even a thick Greek yogurt for a lighter alternative. Both options will provide a creamy texture, though they may slightly alter the flavor.
- Butter: If you’re looking for a dairy-free option, you can replace the butter with a dairy-free margarine or coconut oil. Keep in mind that this might change the flavor and texture a bit, but it will still yield delicious results.
- Freeze-Dried Raspberries: If you can’t find freeze-dried raspberries, you can use fresh or frozen raspberries. However, be mindful that fresh or frozen raspberries will release moisture into the dough, potentially affecting the cookie’s texture. You can also use other freeze-dried fruits like strawberries or blueberries for a different take on the recipe.
- White Chocolate Chips: For those who aren’t fans of white chocolate, feel free to swap in dark or milk chocolate chips for a different flavor profile. You could also use peanut butter chips or even crushed nuts like almonds for a nutty, crunchy variation.
- Prep Time: 10 minutes
- Cook Time: 1 hour