Raspberry Cheesecake Stuffed Cookies




Introduction: Raspberry Cheesecake Stuffed Cookies

About: First and foremost, I like food. Kind of a lot. Get ready to be bombarded with pins that make you drool. Second, I have a husband. He's cute, but sometimes I like to shout at him. Next up, I have two childre...

At first glance these look like any ordinary chocolate cookie, but once you take a bite you're met with a vibrant purple, tangy cheesecake filling that makes these cookies extra special!

Raspberry Cheesecake Stuffed Chocolate Cookies


    For the cookies:
    1/2 cup unsalted butter, softened
    3/4 cup white sugar
    1 egg
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1/3 cup cocoa powder
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    extra sugar for rolling
    For the filling:
    4 ounces PHILADELPHIA brand Cream Cheese
    1/4 cup powdered sugar
    2 teaspoons seedless raspberry jam


    To make the cookies, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla.
    In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix to combine. Add the dry ingredients to the wet and mix until well combined.
    Chill the dough for at least 15 minutes to make it easier to work with. Repeat this step as needed to keep the dough cool as it's much easier to work with that way. You can also run your hands under cold water after every few cookies to help the process go smoothly!
    For the filling, beat together all ingredients until well combined.
    To assemble cookies, take a golf ball sized chunk of dough and roll it into a ball. Flatten the dough into a disc between your hands. Place a teaspoonful of the filling into the center of the chocolate disc. Close the disc around the filing and roll into a ball. Roll the ball of dough in sugar.
    Repeat with the remaining dough, spacing the cookies 1 inch apart on a parchment lined baking sheet. Bake at 350 degrees for 10-12 minutes or until the cookies seem set. Chill on the counter for 15 minutes and then chill in the fridge for another 30 minutes.
    Your hands will get messy and covered in chocolate while rolling the balls, but the end result is worth it!

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    5 Discussions


    8 years ago on Introduction

    Just made these tonight and they taste delicious. Too bad I couldn't get that presentation down. They were a little soft and I like my cookies more crisp, what would you change on the recipe to make them crisper?


    Reply 8 years ago on Introduction

    Hi Maurice365! Glad you enjoyed the cookies. As for making them a bit crisper, I would try baking them for just a smidge longer. You definitely don't want to burn them, but they will crisp up a bit in the oven. I've also heard that replacing the whole egg with 2 yolks will make a crisper cookie, but I've never tried it myself!

    Good luck!


    Reply 8 years ago on Introduction

    it certainly would, easily a 7 step ins'ble, with some pretty cool photo's too!! Sounds Yummy, looks amazing, would love to see some more pics!