These Raspberry Cheesecake Chocolate Sugar Cookies are melt in your mouth soft and loaded with a raspberry cream cheese filling.
In a large bowl, whisk together the flour, dark chocolate cocoa powder, baking soda, and cream of tartar. Set aside.
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.