Raspberry Cheesecake Cookies


°1 vanilla cake mix (15.25 oz)
°1 8 oz. soft brick cream cheese
°1/2 cup softened butter
°a single egg
°1 teaspoon vanilla extract
°1 pack freeze raspberries
°white chocolate chip (1/2 cup)

* Directions :

Preheat oven 350 degrees F. In a medium bowl, combine cake mix, cream cheese, butter, egg and vanilla essence.
Blend until well blended and thick, either with a hand blender or by hand. Combine freeze-dried raspberries and white chocolate chips in a bowl. By hand, mix the ingredients into the batter until evenly distributed.
Using a medium spoon, drop large balls of dough onto parchment paper or a silicone-lined baking sheet. Gently press down on top of each cookie with fingertips, palm or bottom of glass.
Bake 9 to 11 minutes or until edges are set; they will look undercooked at first, but that's okay.
Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Let cool completely on a cooling rack. Cookies can be stored at room temperature for 4-5 days or frozen for up to 3 months in an airtight container.

Enjoy !