Description
Delicious homemade Chocolate Raspberry Sandwich Cookies featuring rich chocolate cookies filled with a luscious raspberry cream cheese frosting. Perfectly balanced between deep cocoa flavor and fresh raspberry tang, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Chocolate Cookies
- 1 cup all-purpose flour, spooned and leveled
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet or dark chocolate chips
Raspberry Cream Cheese Frosting
- 1 cup raspberries, fresh or frozen (not in syrup)
- 6 tablespoons unsalted butter, softened to room temperature
- 1 oz full-fat cream cheese, brick style
- 1 1/2 to 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until combined and set aside.
- Cream butter and sugars: In a separate large bowl, beat the softened butter with brown sugar and white sugar until the mixture is fluffy and light in color.
- Add egg and vanilla: Beat in the room temperature egg and vanilla extract into the butter-sugar mixture until fully incorporated.
- Combine dry and wet ingredients: On low speed, gradually add the flour mixture to the butter mixture about half at a time. The dough will be sticky. Fold in the chocolate chips until evenly distributed.
- Chill the dough: Cover the dough bowl with plastic wrap and refrigerate for at least 3 hours or overnight to firm up the dough and improve texture.
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats.
- Form cookie dough balls: Scoop dough into 1 to 1.5 tablespoon sized balls (slightly smaller than a golf ball) and arrange them 2 inches apart on the prepared baking sheets. This recipe yields about 28 cookies.
- Bake cookies: Bake for 8-10 minutes or until the tops are set but cookies remain soft. Remove from the oven and allow to cool on the pans briefly before transferring to wire racks to cool completely.
- Make raspberry puree: Add the raspberries to a blender or food processor and pulse until smooth. Strain the puree through a fine metal sieve into a bowl, pressing with a spoon to extract the juice and remove seeds.
- Reduce raspberry puree: Transfer the seeded puree to a small saucepan over low heat. Bring to a gentle boil while stirring continuously. Keep boiling until the mixture thickens to a jam-like consistency, reducing to just a few tablespoons. Remove from heat and let cool completely.
- Prepare frosting base: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat together until fully combined and creamy.
- Add powdered sugar and salt: On low speed, mix in about 1 cup of powdered sugar and the salt until incorporated.
- Incorporate raspberry puree: Mix in 1 tablespoon of the cooled raspberry reduction, then gradually add the remaining powdered sugar in half-cup increments, adding an additional tablespoon of raspberry puree as you go. Mix until smooth and spreadable.
- Assemble sandwich cookies: Spread about 1 tablespoon of the raspberry cream cheese frosting onto the bottom of one cookie, then sandwich with another cookie on top. Repeat for all cookies to make approximately 14 sandwiches.
Notes
- Chilling the cookie dough is essential for texture and flavor; preparing the dough the night before is recommended.
- If short on time, substitute the raspberry puree with 1-2 tablespoons of seedless raspberry preserves or jam; skip making the puree and add preserves directly to frosting.
- Store the assembled sandwich cookies in the refrigerator due to the fresh berry frosting; they keep well for 3-4 days.
- Ensure frozen raspberries are not in syrup for best results when using frozen berries.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
