These raspberry cheesecake cookies are soft cookies with cheesecake flavor and bits of freeze-dried raspberries with crushed cookies.
Make cream cheese balls and freeze until hardened. Cream together butter, sugar, vanilla, egg. Add dry ingredients.
Fold in raspberries and cookie crumbs. Freeze the batter and then form the cookie dough balls with 2 tablespoons of dough each. Remove 1 teaspoon of dough from the top and fill with cream cheese balls.
Add the left over dough on top to completely cover the cream cheese. Freeze again. Bake for 10-12 minutes.
Allow the cookies to set and cool completely before serving. Serve with a tall glass of milk, tea, coffee, or crumbled on top of ice cream.