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Raspberry Cheesecake Chocolate Sugar Cookies

These Raspberry Cheesecake Chocolate Sugar Cookies are melt in your mouth soft and loaded with a raspberry cream cheese filling.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: amish sugar cookies, chocolate sugar cookies, Raspberry Cheesecake Chocolate Sugar Cookies
Servings: 14
Calories: 591kcal
Author: Amanda Rettke-iambaker.net

Ingredients

CHOCOLATE 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 Extract

FILLING

  • 8 ounces cream cheese, room temperature
  • 1/4 cup (62.5g) confectioners' sugar
  • 2 teaspoons imitation raspberry extract

Instructions

  • Pre-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.

Nutrition

Calories: 591kcal