Directions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Press about 1 tablespoon of cookie dough into the bottom and up the sides of each muffin cup to form a cup shape.
7. Bake for 8-10 minutes or until lightly golden. Remove from oven and cool slightly.
8. In a small bowl, beat cream cheese and powdered sugar until smooth.
9. Spoon about 1 teaspoon of the cream cheese mixture into each cookie cup.
10. Place 2-3 fresh raspberries on top of the cream cheese filling.
11. Add a small dollop of raspberry jam on each cup.
12. Return to oven and bake for an additional 5 minutes.
13. Remove from oven and allow to cool completely before removing from muffin pan.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 12 servings
Tips:
Use cold cream cheese for a firmer filling that won’t spread too much during baking.
Press the dough evenly into muffin cups to prevent cracking when removing.
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