Raspberry Cheesecake Chocolate Sugar Cookies

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Raspberry Cheesecake Chocolate Sugar Cookies




Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 14




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. 

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.

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