Raspberry Cheesecake Chocolate Sugar Cookies

Cheesecake Chocolate Sugar Cookies
Before you begin mixing everything together preheat the oven to 350F and line a couple of baking sheets with parchment paper. Then get the sugar cookie dough prepared. Once you have the dough ready use a medium bowl to mix the cream cheese with the confectioners sugar and raspberry extract. Now for the fun part of getting that raspberry cream cheese filling inside the cookies.
How to Fill the Raspberry Cheesecake Chocolate Sugar Cookies
First take a 14 cup ice cream scoop to scoop out your chocolate sugar cookie dough Divide each scoop of dough in half Flatten half of the dough onto the prepared baking sheet Drop a teaspoon of the raspberry cream cheese mixture into the center of the dough Place the other half of the dough on top of the cream cheese Seal the halves together to keep the cream cheese in the center but here is the tricky partbe sure to form a hockey puck shape with the dough so the edges dont burn while baking the cookies. Repeat with the rest of the cookie dough. You should be able to get 1416 cookies made from this recipe. Bake them for 1517 minutes and let them cool before you indulge.
Can I Freeze Raspberry Cheesecake Chocolate Sugar Cookies?
Yes! Sugar cookies are a cookie that does freeze well just like chocolate chip cookies. There are a couple of options when it comes to freezing the cookiesfreezing the dough or freezing the cookies after they have been baked.
Freezing the Dough
Simply prepare recipe as directed scoop out the dough onto a parchmentlined baking sheet they can be placed close together then freeze for about an hour. After an hour remove from freezer and place all of the solid sugar cookie dough balls into an airtight container or sealable plastic
bag. remove as much air as possible Label the bag with the date and pop into the freezer. If you freeze cookies often you may also want to label the bag with the name of the recipe and cooking instructions.
Freezing After Baking
Make sure the cookies are cooled then place in an airtight container in single layers. I like to use wax paper between each layer I have stored them for a few months in the freezer and while they are still good I prefer this cookie fresh or freezing them before baking.