Description
Delicious homemade chocolate raspberry sandwich cookies featuring rich chocolate cookies filled with a luscious raspberry cream cheese frosting. These sandwich cookies combine the deep flavors of cocoa and semi-sweet chocolate chips with a fresh, tangy raspberry cream cheese filling, perfect for any special occasion or treat.
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 frozen 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 flour, cocoa powder, baking soda, and salt until well combined.
- 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 texture. Add the egg and vanilla extract and continue beating until fully incorporated.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually beat the dry flour mixture into the butter mixture, about half at a time. The dough will be sticky. Fold in the chocolate chips gently until evenly distributed throughout the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 3 hours or preferably overnight to allow the dough to firm up for easier shaping.
- Preheat Oven and Prepare Baking Sheet: 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: Shape the chilled dough into balls about 1 to 1.5 tablespoons each (slightly smaller than a golf ball) and place them on the prepared baking sheets, spacing each about 2 inches apart. This recipe typically makes approximately 28 cookies.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, until the tops look set but not dry. Remove from oven and allow cookies to cool completely on the baking sheet.
- Make Raspberry Puree: Add raspberries to a blender or food processor and pulse until smooth. Strain the puree through a fine metal sieve, using the back of a spoon to push it through, removing seeds.
- Reduce Raspberry Puree: Transfer the seedless puree to a small saucepan over low heat. Stir gently and bring to a gentle boil. Continue stirring as it boils and reduce until thick like jam, which will yield a few tablespoons of reduced puree. Remove from heat and allow to cool completely.
- Prepare Frosting Base: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until fully combined and creamy.
- Add Powdered Sugar and Salt: With the mixer on low speed, gradually mix in about 1 cup of powdered sugar and the salt until incorporated.
- Incorporate Raspberry Puree: Add 1 tablespoon of the cooled raspberry puree to the frosting mixture and mix well. Then gradually add the remaining powdered sugar in 1/2 cup increments, mixing in an additional tablespoon of the raspberry puree as you go, until the frosting reaches desired consistency and flavor.
- Assemble Sandwich Cookies: Spread about 1 tablespoon of raspberry cream cheese frosting on the bottom side of one cookie. Top with a second cookie to form a sandwich. Repeat until all cookies are paired, typically making about 14 sandwich cookies.
Notes
- Chilling the cookie dough is essential for texture and ease of shaping; preparing it overnight is recommended for best results.
- If you are short on time, substitute fresh raspberry reduction with 1-2 tablespoons of seedless raspberry preserves or jam; skip the puree reduction steps and fold preserves directly into the frosting.
- Store assembled sandwich cookies in the refrigerator due to the fresh berry frosting and consume within 3-4 days for optimal freshness.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
