Crumbl Copycat Raspberry Cheesecake Cookies
Buttery graham cookie with marshmallow cheesecake frosting and raspberry drizzle
Ingredients
For the cookies:
- 1 1/2 cups salted butter room temp
- 3/4 cup sugar
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups AP flour
- 2 1/2 cups graham cracker crumbs
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For the frosting and drizzle:
- 2 8oz packages cream cheese room temp
- 7 oz jar marshmallow creme
- 2 cups powdered sugar
- 1/3 cup seedless raspberry jam
Instructions
For the cookies:
- Heat oven to 350 and line a couple cookie sheets with parchment paper.
- Cream butter, sugar and brown sugar in a stand mixer or by hand until light and fluffy.
- Add the eggs and vanilla and beat until fluffy again.
- In a bowl, whisk the flour, baking powder, baking soda, graham crackers, and salt.
- Add dry ingredients to the butter and mix just until combined.
- Measure out 1/2 cup portions and roll into a ball, then flatten to 1 inch thick. I could fit 4 per cookie sheet.
- Bake 10-13 minutes until just turning golden on the edges.
- Cool completely.
For the frosting and drizzle:
- Beat the cream cheese until smooth. Add the powdered sugar and mix on low until combined then whip. Add the marshmallow creme and beat until combined. Place in a piping bag.
- Place the seedless raspberry jam in a piping bag and warm with your hands enough to make it pipeable.
- Make a swirl to cover the cookie with frosting and then drizzle on the jam.