I’ve been on sort of a cheesecake kick lately, because I really love it. I decided to make the raspberry cheesecake stuffed fudge cookies to put a twist on my cheesecake craze I’ve been on. The chocolate fudge cookie is amazing by itself, but the stuffing puts the cookie over the top.
I used my easy raspberry jam for these cookies. It was quick to make and tastes so much better than a store bought raspberry jam. It’s sweet, but also has the fresh raspberry tart flavor to it that I like. It’s so easy to make, so if you have extra raspberries give the recipe a try.
The cookie dough is easy to work with. It makes the perfect dough to shape and stuff your cheesecake inside of. It doesn’t stick to your palms and fingers when making a pocket for the stuffing which makes for a happier baker, in my opinion. If you’re into getting messy, I can send you to other recipes to get working on. This one isn’t it though. Yay!
Raspberry Cheesecake Stuffed Fudge Cookies
- 4 oz . cream cheese room temperature
- 2 T . granulated sugar
- 1/4 cup raspberry jam
- about 9 tsp. raspberry jam for filling
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, add in the vegetable oil, melted butter and granulated sugar. Mix until combined.
- Add in the eggs, vanilla, and cooled, melted baking chocolate. Mix until incorporated. Scrape down the sides.
- Add in the cocoa powder, salt and flour. Mix until just combined. Set aside.
- In a mixing bowl, add in the cream cheese and sugar. Using a hand mixer, beat until incorporated.
- Add in the homemade or store bought jam and mix until thoroughly incorporated.
- Scoop out medium sized dough balls with a cookie scoop. Make a pocket into the center of the cookie dough ball.
- Add 1/2 teaspoon of raspberry jam and 1 tablespoon of the raspberry cheesecake to the pocket of the cookie dough.
- Pinch the cookie together to seal in the cheesecake and prevent leaking.
- Flatten the dough slightly and place on the prepared baking sheet.
- Place in the oven and bake for 14 minutes. Let sit on the cookie sheet for 5 minutes and then transfer to cooling rack.
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