Chocolate-Filled Cookies

Chocolate-Filled Cookies
Yield: 32 cookies Prep 30 mins Chill or overnight Bake 350°F 10 mins to 12 mins


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup sour cream
  • 1 egg yolk
  • 1 teaspoon vanilla extract
Filling and drizzle:
  • 1/3 cup raspberry-chocolate bits
  • 1/3 cup red chocolate coating disks (see Note), for drizzle

Make It


1. In small bowl, mix flour and salt.

2. 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. Heat oven to 350 degrees F. Lightly grease 2 baking sheets.


4. 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.

5. Bake in 350 degrees F oven for 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire rack; let cool.


6. Melt disks following directions. Drizzle over cookies. Store airtight at room temperature for 1 week. Makes 32 cookies.


  • Chocolate coating disks available from Wilton,