Raspberry Cheesecake Stuffed Chocolate Cookies
This is a compensated review by BlogHer and Kraft.
Cookies are always, always, always a big hit around my house. As I’ve said before, my husband eats them for breakfast. He puts on his sad face and whines if a few days pass without cookies in the house. It’s pitiful.
When I was contacted to create recipes for PHILADELPHIA brand Cream Cheese I knew right away that a cookie just had to be one of the recipes. I’ve made Cheesecake Cookies before, but I wanted something a bit different.
I checked out a few of the cooking videos on the Real Women of Philadelphia website to see what everyone else had come up with. There are some amazing recipes on that site! And, yes, let’s not forget that by submitting your own cooking video you are entered to win a chance to meet Paula Deen (my butter-lovin’ hero), contribute to a cookbook, and win $25,000.
Chocolate cookies stuffed with a simply flavored PHILADELPHIA brand Cream Cheese filling. Easy peasy.
My favorite part is the surprise inside. They look like regular chocolate cookies on the outside, but when you take a bite you’re hit with this vibrant purple cheesecake filling. So much fun and so tasty, too!
- 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 soda
- 1/4 teaspoon salt
- extra sugar for rolling
- 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.
- 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!