Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 large egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 1/4 cup powdered sugar
• 5-6 tablespoon mini chocolate chip

Raspberry Cheesecake Cookies

Instructions

1. In a medium bowl combine flour, cornstarch, and baking powder. Leave aside.
2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
3. Add an egg, milk, and vanilla extract and continue mixing.
4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get a fine dough.
5. Finally, add mini chocolate chips and stir well. Leave in the fridge for an hour.
6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
7. Place them in the baking sheets, 1.5 inches apart. Flatten the balls using your hands or some firm object.
8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
10. Transfer them to a wire rack to cool down completely.

Notes

• Store them in a well-sealed container, at room temperature, for about three days.
• To keep the freshness you can store them in an airtight container. Cookies can be frozen up to one month if stored correctly! I wouldn’t recommend storing cookies in the fridge, because they will lose their softness and freshness.  \
• You can add cream cheese for more flavor.
• I used cornstarch for this recipe in order to get the fine texture of cookies, but you can use flour as a substitute for cornstarch, in proportion 2:1.
• You can use potato starch instead of cornflour. If you have allergic to egg, you can replace egg with 1/2 of mashed bananas, 3 tablespoons of puree apple.. then it’s necessary to add another 1/2 tsp of baking powder.
• You can use blueberries and M&M’S instead of chocolate chips. I used 1.5 – 2 tbsp. of dough. Cookie size is about 2.5 inches. 
• You can substitute coconut flour for all-purpose flour at a 1:4 ratio, and add 1 egg for every 1/4 cup coconut flour.

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