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Chocolate Raspberry Sandwich Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 79 reviews
  • Author: Bertha
  • Prep Time: 1 hour
  • Cook Time: 8 minutes
  • Total Time: 4 hours 8 minutes
  • Yield: 14 Sandwich Cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Chocolate Raspberry Sandwich Cookies are rich, fudgy chocolate cookies filled with a luscious raspberry cream cheese frosting. The combination of cocoa-infused cookies and tangy, sweet raspberry cream cheese makes these sandwiches a delightful treat perfect for any occasion. The cookie dough is chilled for a firm texture, and the raspberry puree is reduced to intensify its flavor, creating a bakery-quality dessert you can make at home.

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 (if frozen, ensure 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. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
  2. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and white sugar until the mixture is light and fluffy, creating a smooth base for the dough.
  3. Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract to the sugar mixture until fully incorporated for moisture and flavor.
  4. Combine Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture about half at a time, mixing just until combined. The dough will be sticky.
  5. Mix in Chocolate Chips: Fold in the semi-sweet or dark chocolate chips evenly throughout the dough.
  6. Chill Dough: Cover the dough bowl with plastic wrap and place in the refrigerator for at least 3 hours or overnight to firm up the dough for easier handling and better texture.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper or silicone baking mats.
  8. Form Cookie Balls: Roll the chilled dough into balls about 1 to 1.5 tablespoons each, roughly smaller than a golf ball, and place them on the prepared cookie sheets spaced about 2 inches apart. Expect around 28 cookies.
  9. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the tops appear set. Remove from oven and allow cookies to cool completely on the baking sheets.
  10. Puree Raspberries: Add fresh or thawed raspberries to a blender or food processor and pulse until smooth. Then push the puree through a fine metal sieve to remove seeds using a spoon or spatula.
  11. Reduce Raspberry Puree: Transfer the seedless puree to a small saucepan over low heat. Bring to a gentle boil while stirring continuously. Maintain a simmer and keep stirring until the mixture thickens to a jam-like consistency, reducing to a few tablespoons. Remove from heat and let cool completely.
  12. Prepare Frosting Base: In a large bowl, beat the softened butter until soft and creamy, then blend in the cream cheese until smooth and well combined.
  13. Add Powdered Sugar and Salt: With the mixer on low speed, gradually mix in about 1 cup of powdered sugar and the salt into the butter and cream cheese mixture.
  14. Incorporate Raspberry Puree: Slowly blend in 1 tablespoon of the cooled thick raspberry puree. Ensure the puree is completely cool to prevent melting the frosting.
  15. Adjust Frosting Consistency: Add the remaining powdered sugar 1/2 cup at a time, alternating with an additional tablespoon of the raspberry puree to achieve your desired sweetness and consistency.
  16. Assemble Sandwich Cookies: Spread about 1 tablespoon of the raspberry cream cheese frosting on the underside of one cookie, then gently press a second cookie on top to form a sandwich. Repeat with remaining cookies to make approximately 14 sandwich cookies.

Notes

  • Chilling the cookie dough is essential for this recipe to ensure proper cookie texture and ease of handling. For best results, chill the dough overnight and bake the cookies the following day.
  • If pressed for time, substitute fresh raspberry puree with 1-2 tablespoons of seedless raspberry preserves or jam. Skip the reduction steps and fold the preserves directly into the frosting.
  • Store the assembled sandwich cookies in the refrigerator due to the fresh berry frosting. They are best consumed within 3-4 days for freshness and food safety.
  • Be sure to use fresh or thawed raspberries not preserved in syrup for the puree to avoid excess liquid in the frosting.
  • When pushing raspberry puree through the sieve, be patient to avoid losing too much puree and ensure a smooth frosting.

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 220
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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