Raspberry Cheesecake Cookies

Graham Cracker Cookies:

1-1/2 cups salted butter softened
3/4 cup granulated sugar
1-1/2 cups packed brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cups all purpose flour
2 pkg graham crackers, crushed (appprox 2 1/2 cups of crumbs)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Cheesecake Frosting and Drizzle:

16 oz cream cheese, room temperature
7 oz marshmallow creme
2 cups powdered sugar
1/3 cup raspberry preserves


Instructions
1. Preheat oven to 350℉.

2. Cream together the butter, granulated sugar and brown sugar.

3. Add the egg and vanilla. Mix until light in color and creamy.

4. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

5. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is about 1 inch thick. (I prefer 1/3 cup portions and bake for about 10 minutes)

6. Bake for 10-13 minutes, until the cookies are turning golden brown.

7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

8. While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

9. Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

10. Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting.

 from Cooking with Karli