Raspberry Cheesecake Stuffed Cookies

Directions

1. 1
   To make the cookies, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla.
2. 2
   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.
3. 3
   Chill the dough for at least 15 minutes to make it easier to work with.
4. 4
   For the filling, beat together the cream cheese, powdered sugar, and raspberry jam until well combined.
5. 5
   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.
6. 6
   Repeat with the remaining dough, spacing the cookies 1 inch apart on a parchment-lined baking sheet. Bake at 350°F 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.
7. 7
   Your hands will get messy and covered in chocolate while rolling the balls, but the end result is worth it!