Chocolate Raspberry Sandwich Cookies Recipe

Introduction

These Chocolate Raspberry Sandwich Cookies combine rich cocoa cookies with a luscious raspberry cream cheese frosting. The balance of deep chocolate and fruity tartness makes them a delightful treat for any occasion.

Ingredients

• 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 chocolate chips (semi-sweet or dark)
• 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

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Step 2: In a large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract, mixing well.
3. Step 3: With the mixer on low, gradually add the flour mixture to the butter mixture, mixing about half at a time. The dough will be sticky. Fold in the chocolate chips.
4. Step 4: Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
5. Step 5: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
6. Step 6: Scoop dough into balls about 1 to 1.5 tablespoons in size, placing them 2 inches apart on the sheets. You should get about 28 cookies.
7. Step 7: Bake for 8 to 10 minutes, until the tops look set. Let cool completely.
8. Step 8: For the raspberry frosting, blend the raspberries until smooth. Press the puree through a metal sieve to remove seeds, using a spoon to help.
9. Step 9: Heat the seeded puree in a small saucepan over low heat, stirring until it gently boils. Continue boiling and stirring until thickened like jam. Let cool completely.
10. Step 10: In a large bowl, beat the softened butter until soft, then add the cream cheese and beat until combined.
11. Step 11: Add about 1 cup of powdered sugar and the salt to the bowl, mixing on low speed.
12. Step 12: Stir in 1 tablespoon of the cooled raspberry puree, making sure it is fully incorporated.
13. Step 13: Add the remaining powdered sugar in 1/2 cup increments, mixing well each time and adding an additional tablespoon of the raspberry puree.
14. Step 14: To assemble, spread about 1 tablespoon of frosting onto the flat side of one cookie. Sandwich a second cookie on top. Repeat to make about 14 sandwiches.

Tips & Variations

• Use fresh raspberries for the best flavor, but frozen raspberries (thawed and drained) work well too.
• Chill the dough overnight for easier handling and deeper flavor.
• Try swapping semi-sweet chocolate chips for white or milk chocolate for a different twist.
• If you prefer a less tart frosting, reduce the raspberry puree slightly or add more powdered sugar.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze the cookies (without assembling) for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the frosting?

Yes, use thawed raspberries that aren’t packed in syrup. Drain excess liquid before pureeing to avoid a runny frosting.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough thoroughly before baking helps control spreading and improves the cookies’ texture.