- Preheat oven to 350°F. In large bowl, combine Truffle Fudge Brownie Mix, ½ the cream cheese, melted butter and egg. Mix until well combined. Roll into 1½-inch balls.
- Place balls on a baking sheet. Bake 12 minutes. Remove from oven; using the back of a measuring teaspoon, press down to make an indention in each cookie. Return to oven and continue baking 1-2 minutes. Let cool 1 minute on baking sheet. Remove to cooling rack.
- Meanwhile, in medium bowl, combine remaining cream cheese, powdered sugar and vanilla. Using an electric mixer on medium speed, mix until well combined. Transfer to a resealable plastic bag. Clip the corner to create a piping bag. Pipe cream cheese mixture into cookies.
- Place raspberry preserves in a second resealable plastic bag. Clip corner and pipe preserves over the top of the cream cheese. Store in an airtight container in the refrigerator.
Makes about 24 cookies.
Make Ahead & Freeze: Prepare step 1. Place between sheets of Press 'n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 2.