Raspberry Cheesecake Chocolate Sugar Cookies

Raspberry Cheesecake Chocolate Sugar Cookies are melt in your mouth chocolate sugar cookies with a raspberry cream cheese filling inside. There is plenty of evidence that raspberries and chocolate go together. Take my Chocolate Raspberry Cheesecake as an example. Raspberry Cheesecake Chocolate Sugar CookiesThere is just something special about a sugar cookie. They have been a favorite cookie for many kids and adults alike, right up there with the chocolate chip cookie! The sugar cookie dough makes it easy to make into a variety of shapes, and decorating them with sprinkles and frosting is even more fun! Adding one simple ingredient, dark chocolate cocoa powder, gave my favorite sugar cookie just the right amount of chocolate. They are rich and chocolatey deliciousness! If you want a little less of a chocolate kick, feel free to use regular unsweetened cocoa powder.But, I didn’t stop there! Adding the raspberry cream cheese filling inside put these Raspberry Cheesecake Chocolate Sugar Cookies over the top good, right up there with other pairings of raspberries and chocolate.Raspberry Cheesecake Chocolate Sugar Cookies RecipeAs I mentioned, this entire recipe began with my Amish Sugar Cookies recipe, a soft and melt in your mouth sugar cookie that is delicious on its own. Why mess with perfection? I will tell you why. You can create some pretty amazing cookies, like my Sugar Cookies with Chocolate Cheesecake Filling, when you have a solid base cookie dough.The magic behind this recipe is the ingredients themselves. I use really good quality flour, sugar, and eggs, etc. It really does make a difference! Out of eggs? No problem. Try one of my Egg Substitutes for this recipe! In addition to the sugar cookie recipe, you will need cream cheese, confectioners’ sugar, and raspberry extract for the cream cheese center.How to Make Raspberry Cheesecake Chocolate Sugar CookiesBefore you begin mixing everything together, preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Then, get the sugar cookie dough prepared. Once you have the dough ready, use a medium bowl to mix the cream cheese with the confectioners’ sugar and raspberry extract. Now, for the fun part of getting that raspberry cream cheese filling inside the cookies.How to Fill the Raspberry Cheesecake Chocolate Sugar CookiesFirst, take a 1/4 cup ice cream scoop to scoop out your chocolate sugar cookie dough.Divide each scoop of dough in half.Flatten half of the dough onto the prepared baking sheet.Drop a teaspoon of the raspberry cream cheese mixture into the center of the dough.Place the other half of the dough on top of the cream cheese.Seal the halves together to keep the cream cheese in the center, but here is the tricky part…be sure to form a hockey puck shape, with the dough so the edges don’t burn while baking the cookies. Repeat with the rest of the cookie dough. You should be able to get 14-16 cookies made from this recipe. Bake them for 15-17 minutes, and let them cool before you indulge.Can I Freeze Raspberry Cheesecake Chocolate Sugar Cookies?Yes! Sugar cookies are a cookie that does freeze well, just like chocolate chip cookies. There are a couple of options when it comes to freezing the cookies–freezing the dough or freezing the cookies after they have been baked.Freezing the DoughSimply prepare recipe as directed, scoop out the dough onto a parchment-lined baking sheet, (they can be placed close together) then freeze for about an hour. After an hour, remove from freezer and place all of the solid sugar cookie dough balls into an airtight container or sealable plastic bag. (remove as much air as possible) Label the bag with the date and pop into the freezer. (If you freeze cookies often you may also want to label the bag with the name of the recipe and cooking instructions.)Freezing After BakingMake sure the cookies are cooled, then place in an airtight container in single layers. (I like to use wax paper between each layer) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing them before baking.Looking for More Cookie Recipes?Cheesecake Stuffed Chocolate Chip CookiesPeppermint Patty Stuffed Chocolate CookiesDirty Chocolate CookiesRaspberry Thumbprint CookiesThese Raspberry Cheesecake Chocolate Sugar Cookies are melt in your mouth soft and loaded with a raspberry cream cheese filling. Course: Dessert Cuisine: American Keyword: amish sugar cookies, chocolate sugar cookies, Raspberry Cheesecake Chocolate Sugar Cookies Servings: 14 Calories: 591 kcal Author: Amanda Rettke-iambaker.netCHOCOLATE SUGAR COOKIES 4 1/2 cups (576g) all-purpose flour 1/2 cup (59g) dark chocolate cocoa powder 1 teaspoon baking soda 1 teaspoon McCormick Cream of Tartar 1 cup (2 sticks or 226g) salted butter, room temperature 1 cup (224g or 8 ounces) vegetable oil 1 cup (200g) granulated sugar 1 cup (125g) confectioners sugar 2 large (3.50 ounces – 4.0 ounces) eggs, room temperature 2 teaspoons Vanilla ExtractFILLING 8 ounces cream cheese, room temperature 1/4 cup (62.5g) confectioners’ sugar 2 teaspoons imitation raspberry extractPre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)In a large bowl, whisk together the flour, dark chocolate cocoa powder, baking soda, and cream of tartar. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.Reduce speed to medium and add the eggs, one at a time, mixing just until combined.Add the vanilla and mix until combined.Reduce speed to low and add the flour mixture in three additions, scraping down the sides as necessary.In a medium bowl, beat cream cheese until smooth. Add in the confectioners’ sugar and raspberry extract, beating until well combined.Scoop out 1/4 cup of dough for each cookie, dividing each in half.Flatten the bottom half onto a baking sheet, putting a teaspoon of the raspberry cream filling in the center.Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges do not burn.Bake for 15-17 minutes. The cookies should not appear wet on top.Let cool on the baking sheet before serving. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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