It's hard to go wrong with chocolate. It tastes great, and it goes with just about anything. One of my favorite combos, though, is chocolate and raspberry. I just love the sweet and tart raspberries with the richness of the chocolate.
That combination was the inspiration behind these Chocolate Cookies with Raspberry Cream Cheese Filling. The cookies are soft and cakey, and the filling is a little bit sweet, a little bit tart, and a little bit tangy. Plus, the raspberry pie filling gives the filling a pretty pink color that's perfect for Valentine's Day.
Chocolate Cookies with Raspberry Cream Cheese Filling
- 1 c . butter , at room temperature
- 1 ½ c . brown sugar , packed
- 1/2 c . Lucky Leaf Red Raspberry Pie Filling
- 2 tsp . vanilla extract
- 2 large eggs
- 4 2/3 c . all-purpose flour
- 1 c . unsweetened cocoa powder
- 2 tsp . baking powder
- 1 tsp . baking soda
- 1 tsp . salt
- 1 ½ c . milk
- 8 oz . cream cheese , at room temperature
- 1/4 c . Lucky Leaf Red Raspberry Pie Filling
- 1 1/3-2 c . powdered sugar
Preheat the oven to 350 F. Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl, beat together butter and brown sugar until well-combined.
Add pie filling, vanilla extract and eggs; mix until well-combined.
Add flour, cocoa, baking powder, baking soda, and salt; stir in until just combined.
Stir in milk until just incorporated.
Using a medium cookie scoop (1 ½ tablespoons), place scoops of dough about 2-inches apart on prepared baking sheets.
Bake for about 8-10 minutes, or until done.
Let cookies cool on baking sheet for about 5 minutes, and then remove to a wire cooling rack to finish cooling.
Once the cookies have reached room temperature, prepare the filling.
In a medium bowl, beat together cream cheese and raspberry filling until well-combined.
Add enough powdered sugar to make filling desired consistency.
Spread half of the cookies with raspberry filling and top with remaining cookies.
Wrap any leftovers, and store in the fridge.