The Pioneer Woman Tasty Kitchen
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Raspberry Cheesecake Stuffed Cookies

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Intermediate

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Description

Raspberry cheesecake gets stuffed inside soft, chewy chocolate cookies.

Ingredients

  • ½ cups Unsalted Butter
  • ¾ cups White Sugar, Plus 1/4 Cup For Rolling Dough In
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup All-purpose Flour
  • ⅓ cups Cocoa Powder
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 4 ounces, weight Cream Cheese
  • ¼ cups Powdered Sugar
  • 2 teaspoons Raspberry Jam (more To Taste)

Preparation

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 the cream cheese, powdered sugar, and raspberry jam until well combined.

To assemble cookies, take a golfball-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 the remaining 1/4 cup sugar.

Repeat with the remaining dough, spacing the cookies 1 inch apart on a parchment-lined baking sheet. Bake at 350ºF 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!

One Comment

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eastcolomom on 5.3.2011

I cannot wait to try these! They look fantastic and gooey. Will definitely leave a review after I make them!

6 Reviews

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kloskatroyd on 10.7.2011

These were fantastic! I loved the chocolate but found it overpowered the raspberry cheesecake portion a little bit. I tried the dough using almond extract instead of vanilla and used ground almonds instead of coco powder. Everyone I know loves both versions of these cookies. Fantastic and creative recipe!

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Michelle on 6.7.2011

These were awesome! I made two dozen for mother’s day (one for my mom, one for his) and they went like hotcakes! You have to move fast to get them stuffed, but it goes easier as you go along. Will definitely be making these again. Thanks!

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Nela on 5.30.2011

These cookies tasted really good! They were chewy, sweet, had that chocolaty flavor, crunchy on the outside, and creamy on the inside.
I used a different jam than the original one, and it worked out pretty good.

I definitely recommend this recipe!

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denajean on 5.25.2011

These were very messy and difficult to “stuff” even when chilled, but they turned out okay. I used strawberry jam instead of raspberry and they were delicious! Batch doesn’t make very many…. which might be a good thing for your hips!

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sicia on 5.4.2011

These were completely yummy! I didn’t have Raspberry Jam, so I used blackberry instead. They were great!

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