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Crumbl Copycat Raspberry Cheesecake Cookies

Buttery graham cookie with marshmallow cheesecake frosting and raspberry drizzle
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Servings 12 cookies

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.
Keyword Cookies, Dessert