McDonald's White Chocolate Raspberry Cheesecake Cookie Copycat Recipe (Honest Review)
This new cookie is pure decadence! A cookies and cream base is topped with white chocolate cheesecake frosting, raspberry spread, and cookies and cream crumbs. The tangy raspberry cuts through the rich white chocolate beautifully, and the cookies and cream adds texture. It's like eating a fancy cheesecake in cookie form.
Ingredients
Main ingredients
- all-purpose flour 1.25 cups
- unsalted butter 1 stick
- cream cheese (softened) 4 oz
- granulated sugar 0.5 cup
- brown sugar 0.25 cup
- large egg 1 piece
- vanilla extract 1 tsp
- baking soda 0.5 tsp
- salt 0.25 tsp
- Oreo cookies (crushed) 8 pieces
- white chocolate chips 0.75 cup
Seasonings/Sauce
- cream cheese (softened, for frosting) 3 oz
- unsalted butter (for frosting) 2 tbsp
- powdered sugar 0.75 cup
- white chocolate chips (melted) 0.25 cup
- raspberry jam or preserves 0.25 cup
- Oreo cookies (for topping) 2 pieces
Nutrition summary
Carbohydrates
39 g
54%
Protein
3 g
4%
Fat
14 g
42%
Cooking steps
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1
Preheat your oven to 350°F. Line a baking sheet with parchment paper. This ensures even baking and soft cookie bottoms like McDonald's signature texture.
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2
In a large bowl, cream together 1 stick of butter, 4 oz softened cream cheese, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract; mix until combined.
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3
In a separate bowl, whisk flour, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture; mix until just incorporated. Stir in 8 crushed Oreos and 0.75 cup white chocolate chips for true cookies and cream base.
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4
Scoop dough into 6 large balls (about 1/4 cup each) and place on prepared sheet. Slightly flatten. Bake at 350°F for 13-15 minutes until edges are just set and centers look slightly underdone. This underbake is the secret to that soft, doughy McDonald's cookie center.
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5
Cool cookies 10 minutes on the sheet. For the frosting, beat 3 oz cream cheese and 2 tbsp butter until smooth, then add powdered sugar and melted 0.25 cup white chocolate chips. Spread thickly over cooled cookies.
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6
Dollop 1-2 tsp raspberry jam on each frosted cookie and swirl gently. Top with extra crushed Oreos for cookies and cream crumble. Serve immediately for best flavor and that classic McDonald's ‘fresh-baked’ mouthfeel.
Personalized Q&A
Q. Does this actually taste like McDonald's White Chocolate Raspberry Cheesecake Cookie?
Yes! This recipe uses a cookies and cream dough with lots of crushed Oreos and white chocolate chips, just like McDonald's. The tangy cream cheese frosting and swirl of raspberry jam on top recreate the real McDonald's flavor and appearance.
Q. My cookies aren’t as soft in the center as McDonald’s. What am I doing wrong?
Be sure to slightly underbake the cookies—stop baking when the edges are set but the centers still look a bit gooey. Cooling them on the baking sheet helps finish the cooking gently and leaves that signature soft texture.
Q. Can I substitute the Oreo cookies or white chocolate chips?
You can use any chocolate sandwich cookie for the ‘cookies and cream’ element, but Oreos give the most authentic taste. For the chips, white chocolate is key to matching the McDonald's frosting; regular chocolate chips will change the flavor.
Q. How many calories are in each cookie?
Each copycat cookie contains about 290 kcal per 70g serving, with 39g carbohydrates (54%), 3g protein (4%), and 14g fat (42%).
Q. How do I store and reheat leftover cookies?
Store frosted cookies in an airtight container in the fridge for up to 3 days. For best taste, let them come to room temp or microwave for 5-10 seconds before eating to soften the frosting.
