Raspberry Cheesecake Stuffed Fudge Cookies
Servings 17 cookies
Ingredients
Cookies
- ½ cup vegetable oil
- ¼ cup butter melted
- 1 + ¾ cups granulated sugar
- 3 eggs
- 2 tsp . vanilla extract
- 4 oz . semi-sweet baking chocolate melted
- ⅓ cup unsweetened cocoa powder
- ½ tsp . salt
- 2 + ¼ cups all-purpose flour
Filling
- 4 oz . cream cheese room temperature
- 2 T . granulated sugar
- ¼ cup raspberry jam
- about 9 tsp. raspberry jam for filling
Instructions
Cookies
- 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.
Filling
- 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 ½ 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.