This is one of those recipes I have had floating around in my head for a while now. I first heard of Muffin Top Cookies a few months ago and immediately loved the idea. I love muffin tops! To be honest I could take or leave the rest of the muffin but the top, that's the best bit!
These beautiful cookies are unbelievably delicious. I decided to go all out and load them up with sweet, silky smooth, cream cheese and sharp, bright and bold raspberries, that absolutely burst with flavour.
To make my Muffin Top Cookies I adapted my most cakey cookie recipe to make them even lighter and more cakey, the raspberries and cream cheese are not folded into the batter but rather piled high on top of each cookie before baking.
Like most fresh fruit bakes these cookies are best eaten pretty sharpish, they will not keep for the next day, but trust me, that will not be an issue, they didn't last five minutes in my house.
Raspberry Cheesecake Muffin Top Cookies
Makes 12 Large Cookies
220g plain flour
10g milk powder
1/2 tsp sea salt
1/2 tsp bicarbonate soda
1/2 tsp baking powder
110g unsalted butter
65g brown sugar
75g caster sugar
1 large egg
1 tsp vanilla paste
100g fresh raspberries
70g cream cheese
30g icing sugar
Preheat the oven to 180C.
Line 2 cookie sheets with baking paper and set aside.
In a medium sized bowl sift together the flour, milk powder, salt, bicarbonate soda and baking powder.
In the bowl of a stand mixer or in a large mixing bowl with a handheld mixer, cream together the butter and both sugars. We want our cookies as cakey as possible and therefore we want to use a cakey method to make them so beat the butter and sugars together for around 3 minutes.
Add the egg and beat until fully incorporated, scrape down the sides of the bowl, add the vanilla paste and continue to beat for 1 minute.
Gradually add the flour mixture, beating at the lowest speed until the dough just comes together.
Divide the cookie dough into 12 equal rounds, place on the prepared cookie sheets and flatten slightly.
To make the Topping:
With and electric mixer beat the cream cheese and icing sugar together until fully combined.
Chop the raspberries into halves and quarters.
Take a little teaspoon of cream cheese and dollop it in small quantities on top of each unbaked cookie. I prefer to do 3 little dollops rather than one large one. Place the halved and quartered raspberries on top of the cream cheese.
Bear in mind that your cookie will rise and spread significantly in the oven so what appears over packed now will not later. Your cream cheese and raspberry topping should stand as tall as the cookie dough round itself.
Place the cookie trays in the refrigerator for 20 minutes or until the cookie dough rounds feel firm to the touch.
Place the cookie trays in the preheated oven and bake for approximately 15 minutes or until the edges of the cookies are golden brown.
Remove from the oven and allow the cookies to cool on the cookie sheets for a few minutes before transferring to a wire rack to cool.