Description
Delight in these rich and fudgy Chocolate Raspberry Sandwich Cookies featuring soft chocolate cookies filled with a tangy and creamy raspberry cream cheese frosting. Perfectly balanced with a slight bitterness from cocoa and a sweet-tart raspberry filling, these sandwich cookies are a decadent 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 (if 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 well combined. This forms the dry base for your cookie dough.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and white sugar until the mixture is light, creamy, and fluffy. This aerates the dough and ensures a tender cookie.
- Add Wet Ingredients: Beat in the egg and vanilla extract into the creamed butter and sugar mixture until a uniform batter forms.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet batter about half at a time. The dough will be sticky. Then gently fold in the semi-sweet or dark chocolate chips evenly throughout the dough.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours, or preferably overnight. This chilling step solidifies the butter, prevents excessive spreading, and enhances flavor.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Cookie Dough Balls: Scoop the chilled dough into balls about 1 to 1.5 tablespoons in size, slightly smaller than a golf ball. Place them about 2 inches apart on the prepared baking sheets. This recipe yields around 28 cookies.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the tops are set but the cookies remain soft. Remove from oven and allow cookies to cool completely on a wire rack.
- Prepare Raspberry Puree: Place the fresh or frozen raspberries into a blender or food processor and pulse until smooth. Strain the puree through a fine metal sieve into a small bowl, pressing with a spoon to remove all seeds.
- Reduce Raspberry Puree: Transfer the strained raspberry puree to a small saucepan over low heat. Bring it to a gentle boil while stirring continuously. Continue boiling until the puree thickens to a jam-like consistency, reducing to just a few tablespoons. Remove from heat and let it cool completely.
- Make Raspberry Cream Cheese Frosting: In a large bowl, beat the softened butter until creamy. Add the cream cheese and beat until smooth and combined. With the mixer on low, gradually add about 1 cup of powdered sugar and the salt until incorporated.
- Add Raspberry Puree to Frosting: Stir in one tablespoon of the cooled thick raspberry puree ensuring it is well incorporated. Gradually add the remaining powdered sugar in half-cup increments, mixing in the remaining raspberry puree by tablespoons as well, until you achieve a smooth, spreadable frosting consistency.
- Assemble Sandwich Cookies: Spread about 1 tablespoon of raspberry cream cheese frosting on the flat side of one chocolate cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies to yield approximately 14 sandwich cookies.
Notes
- Chilling the cookie dough is essential to achieve the perfect texture and flavor. Prepare and chill the dough overnight for best results.
- If pressed for time, substitute the fresh raspberry puree and reduction steps with 1-2 tablespoons of seedless raspberry preserves or jam. Skip the puree reduction steps and simply mix preserves into the frosting.
- Store the assembled sandwich cookies in the refrigerator due to the fresh berry frosting. They will keep well for 3-4 days chilled.
- Ensure frozen raspberries used for frosting are not packed in syrup to avoid added liquid.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
