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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.

Course Dessert
Cuisine American
Keyword amish sugar cookies, chocolate sugar cookies, Raspberry Cheesecake Chocolate Sugar Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14
Calories 591 kcal
Author Amanda Rettke-iambaker.net



  • 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


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


  1. 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)
  2. In a large bowl, whisk together the flour, dark chocolate cocoa powder, baking soda, and cream of tartar. Set aside.

  3. 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.
  4. Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
  5. Add the vanilla and mix until combined.
  6. Reduce speed to low and add the flour mixture in three additions, scraping down the sides as necessary.

  7. In a medium bowl, beat cream cheese until smooth. Add in the confectioners' sugar and raspberry extract, beating until well combined.

  8. Scoop out 1/4 cup of dough for each cookie, dividing each in half.

  9. Flatten the bottom half onto a baking sheet, putting a teaspoon of the raspberry cream filling in the center.

  10. 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.

  11. Bake for 15-17 minutes. The cookies should not appear wet on top.

  12. Let cool on the baking sheet before serving.