Prep Time:20 min |
Total Time: 45 min | Makes: 4-1/2 doz. or 27 servings, 2 cookies each
Ingredients:
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 4 squares BAKER'S Unsweetened Chocolate
- 1/2 cup (1 stick) butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
- 1-1/4 cups sugar, divided
- 1 egg
- 1 tsp. vanilla
- 1/3 cup red raspberry jam
MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.