Raspberry Cheesecake cookies- a Crumbl copycat

 I happened upon these cookies one day and decided to use them as our "First Day of School Cookie" tradition this year. They were a HUGE hit. That's actually a gross understatement. Ross ate one and instantly declared them his new favorite treat. (he requested them later for his birthday "cake") Everyone I shared them with also raved. My favorite comment was "it's like a cheesecake I can hold in my hand!" You will want to make these and you will most likely want to make them again after that :) 

Original recipe found here.

The Cookie Base

• ½ cup Butter softened, I use salted
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 & ⅓ cup AP flour
• 1 cup graham crackers finely crushed, about 7 sheets
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ⅓ cup graham crackers finely crushed, about 2 sheets

Cream cheese frosting

• 4 oz cream cheese softened
• 4 tablespoon butter softened, salted or unsalted
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• raspberry jam for drizzling- I have found the best results with Smucker's brand

INSTRUCTIONS

 

• Preheat the oven to 350F then line a baking sheet with parchment paper and set it aside.
• Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again.
• Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
• Using a large (¼ cup) cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers. 
• Place the cookie dough on the prepared baking sheet, gently flatten to about ¾ inch in thickness (I use the bottom of a cup for this part. I have found that if I dip it in the crumbs first it won't stick to the base of the cup) 
• Bake in the preheated oven for 9-10 minutes. Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack.

Cream cheese frosting

• In a stand mixer whip the softened cream cheese and butter together until smooth.
• Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy. This should take about 2-3 minutes.
• Frost each cookie generously! Original recipe called for it to be "piped" on but I found it easier to just spread on with a spoon/knife.
• Top the cookies with a drizzle of raspberry jam and enjoy!

Store in the refrigerator. These taste best chilled! I've heard they freeze great but we have never had any leftover to try that, so don't quote me on it!