Chocolate-Filled Cookies

Prep 30 m
Bake 10 - 12 m
Chill or overnight



Filling and drizzle:



  1. 1 of 3 In small bowl, mix flour and salt.
  2. 2 of 3 In medium-size bowl, beat together sugar, butter, sour cream, egg yolk and vanilla until creamy and smooth, about 2 minutes. Stir in flour mixture. Shape into disk; wrap in plastic wrap; refrigerate several hours or overnight.
  3. 3 of 3 Heat oven to 350 degrees F. Lightly grease 2 baking sheets.


  1. 1 of 2 Roll out dough on lightly floured surface to 3/8-inch thickness. Cut into rounds with 2-1/2-inch-round cookie cutter. Place 1/2 teaspoon raspberry-chocolate bits in center of each. Moisten edges of rounds; fold in half; press edges together. Place on prepared baking sheets.
  2. 2 of 2 Bake in 350 degrees F oven for 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire rack; let cool.


  1. 1 of 1 Melt disks following directions. Drizzle over cookies. Store airtight at room temperature for 1 week. Makes 32 cookies.
Nutrition Information for Chocolate-Filled Cookies
Servings Per Recipe:
Per Serving: