Print

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.

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 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

Find it online: https://dylangranv.com/chocolate-raspberry-sandwich-cookies-recipe/