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Group of chocolate with raspberry jam cookies on a wooden board.
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5 from 2 votes

Chocolate with Raspberry Jam Cookies

Almond extract gives these chocolate cookies just the right flavor. And who can resist the combo of chocolate and berries?
Prep Time15 minutes
Total Bake Time34 minutes
Chill2 hours
Total Time2 hours 49 minutes
Course: Cookies, No-Eggs, Nuts
Cuisine: American
Difficulty: Medium
Servings: 31 cookies
Calories: 163kcal

Ingredients

  • 1 cup (227 g) Butter unsalted
  • 4 oz (4 oz) Cream Cheese
  • ½ cup (100 g) Sugar white
  • ½ cup (110 g) Light brown sugar
  • ¼ teaspoon (0.25 teaspoon) Almond extract
  • 2 ⅓ cup (291.67 g) All-purpose flour
  • ½ cup (43 g) Unsweetened cocoa powder
  • ¼ teaspoon (0.25 teaspoon) Kosher Salt
  • 1 cup (340 g) Preserves raspberry
  • ¼ cup (30 g) Powdered sugar Dusting on top

Instructions

  • Weigh or measure the flour, salt, and cocoa powder into a bowl and whisk to blend. In another bowl, weigh or measure the white and light brown sugar and set aside.
  • Add the butter and cream cheese and blend for about 2 minutes. Add the sugar and continue to mix for another 3 minutes. You want it creamy looking. Next, add the almond extract and incorporate it. Stop the mixer and scrape down the sides of the mixer bowl.
  • Slowly add the flour mixture to the mixer. Don't dump, or the cocoa powder will go everywhere. Mix for a minute or less. Take a spatula and scrape the sides and across the bottom to make sure all the flour mixer is mixed into the cookie dough. Lightly cover and put into the refrigerator for at least 2 hours. You want the butter very cold.
  • Preheat oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper so they are ready. I am using a medium cookie scoop for ball size, then roll the dough into a ball. Take your thumb and press down in the middle. Don't go too far down, or the jam will leak out the bottom during baking. Using a small spoon fill each hole with the raspberry preserves.
  • I put the cookie pan with the ready-to-bake cookies into the refrigerator for 10 minutes before baking. The dough gets warm from your hands when you are forming the balls — Bake for 11-14 minutes. After taking the baked cookies out of the oven, leave them on the cookie pan for a minute before moving them to a cooling rack. After they have cooled completely, I dust the tops of the cookies with powdered sugar.

Nutrition

Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 36mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg