Chocolate Raspberry Sandwich Cookies Recipe

Introduction

These Chocolate Raspberry Sandwich Cookies combine rich cocoa cookies with a luscious raspberry cream cheese frosting. They’re perfect for a special treat or sharing with friends and family.

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
• 3/4 cup chocolate chips (semi-sweet or dark)
• 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 and 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 and continue beating to combine.
3. Step 3: With the mixer on low speed, gradually beat the flour mixture into the butter mixture in about two additions. The dough will be sticky. Fold in the chocolate chips.
4. Step 4: Cover the dough with plastic wrap and refrigerate for 3 hours or overnight.
5. Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
6. Step 6: Form the dough into balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the baking sheets. You should get around 28 cookies.
7. Step 7: Bake for 8-10 minutes, or until the tops are set. Let cool completely on a wire rack.
8. Step 8: To make the raspberry puree, blend the raspberries until smooth. Press the puree through a fine metal sieve to remove seeds, using a spoon to help.
9. Step 9: Transfer the puree to a small saucepan over low heat. Bring to a gentle boil while stirring, then simmer until thickened to a jam-like consistency. Let cool.
10. Step 10: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until creamy.
11. Step 11: Gradually mix in about 1 cup of powdered sugar and the salt on low speed.
12. Step 12: Mix in 1 tablespoon of the cooled raspberry puree, then continue adding the remaining powdered sugar 1/2 cup at a time, along with 1 extra tablespoon of raspberry puree, until fully combined and smooth.
13. Step 13: Spread about 1 tablespoon of the frosting onto the bottom of one cookie, then sandwich with a second cookie. Repeat to make about 14 sandwiches.

Tips & Variations

• Use fresh raspberries for the best flavor, or thaw frozen raspberries and drain any excess liquid before pureeing.
• If you prefer a less sweet frosting, gradually add powdered sugar to taste.
• For a decorative touch, dust the finished sandwiches lightly with powdered sugar before serving.
• Substitute cream cheese frosting with mascarpone for a richer texture.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours or freeze it for up to 1 month. Let it thaw in the refrigerator before baking.

Why do I need to remove the raspberry seeds?

Removing seeds ensures a smooth frosting texture without crunch, making the sandwich cookies more enjoyable.

Chocolate Raspberry Sandwich Cookies Recipe

Print Recipe

★★★★★

4.8 from 146 reviews

Delight in these decadent Chocolate Raspberry Sandwich Cookies, featuring rich chocolate cookies filled with a luscious homemade raspberry cream cheese frosting. Perfectly balanced with sweet and tart raspberry puree and smooth cream cheese, these sandwich cookies are a delightful treat for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 8 minutes
• Yield: 14 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 chocolate chips (semi-sweet or dark)

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

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening and cocoa.
2. Cream Butter and Sugars: In a large separate bowl, beat the softened unsalted butter, brown sugar, and white sugar together until the mixture becomes fluffy and light in color, indicating proper aeration for soft cookies.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until thoroughly combined to incorporate moisture and flavor into the batter.
4. Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the flour mixture into the butter mixture about half at a time. The dough will be sticky. Then fold in the chocolate chips evenly.
5. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for 3 hours or overnight to firm up the dough for easier handling and improved texture.
6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats to prevent sticking.
7. Form Cookie Balls: Shape the dough into balls about 1 to 1.5 tablespoons each (a bit smaller than a golf ball) and arrange them 2 inches apart on the prepared cookie sheets, yielding around 28 cookies.
8. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the tops are set but not overbaked, ensuring a soft and chewy texture.
9. Prepare Raspberry Puree: Place raspberries in a blender or food processor and pulse until smooth. Then, strain the puree through a metal sieve using the back of a spoon to remove seeds for a silky frosting base.
10. Reduce Raspberry Puree: Transfer the seedless raspberry puree to a small saucepan over low heat, bring to a gentle boil while stirring, and simmer until thickened like jam. Allow to cool completely.
11. Make Frosting Base: In a large bowl, beat the softened butter until creamy, then beat in the cream cheese until smooth and well combined.
12. Sweeten Frosting: On low speed, add about 1 cup powdered sugar and salt to the cream cheese mixture and blend well.
13. Incorporate Raspberry Puree: Mix in 1 tablespoon of the cooled thickened raspberry puree thoroughly before adding the remaining powdered sugar.
14. Finish Frosting: Gradually add the rest of the powdered sugar about 1/2 cup at a time while mixing, and add an additional tablespoon of the raspberry puree to maintain the perfect consistency and flavor.
15. Assemble Sandwiches: Spread approximately 1 tablespoon of raspberry cream cheese frosting onto the bottom of one cookie, then gently sandwich with another cookie on top to create around 14 completed sandwich cookies.

Notes

• Make sure frozen raspberries are not in syrup to avoid excess liquid in the frosting.
• Chilling the dough is essential to manage the sticky dough and helps cookies hold their shape.
• If frosting is too runny, add more powdered sugar; if too stiff, add a bit more raspberry puree.
• Cookies should be soft and slightly chewy; avoid overbaking for best texture.
• Store assembled cookies in an airtight container in the refrigerator to keep frosting fresh.

Keywords: chocolate cookies, raspberry sandwich cookies, cream cheese frosting, homemade sandwich cookies, berry desserts