Name: Chocolate Raspberry Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 8 min
Cuisine: American
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; 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

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; if frozen, make sure not in syrup)

6 tablespoons unsalted butter (softened to room temperature)

1 ounce full-fat cream cheese (brick style)

1½ to 2 cups powdered sugar

1/4 teaspoon salt

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.

Step 2: In a separate large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract, beating until well mixed.

Step 3: With the mixer on low speed, gradually add the flour mixture about half at a time into the butter mixture. The dough will be sticky. Fold in the chocolate chips.

Step 4: Cover the dough and refrigerate for 3 hours or overnight to firm up.

Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Step 6: Scoop the dough into balls about 1 to 1.5 tablespoons each (slightly smaller than a golf ball) and place them 2 inches apart on the prepared sheets. This yields about 28 cookies.

Step 7: Bake for 8-10 minutes, or until the tops look set. Allow cookies to cool completely on a wire rack.

Step 8: For the frosting, puree the raspberries in a blender or food processor until smooth, then press the puree through a fine sieve to remove seeds. Gently heat the puree in a small saucepan over low heat, stirring occasionally, and simmer until thick like jam. Let cool completely.

Step 9: In a large bowl, beat the 6 tablespoons of softened butter until soft, then beat in the cream cheese until smooth.

Step 10: Gradually add about 1 cup of powdered sugar and the salt, mixing on low speed.

Step 11: Stir in 1 tablespoon of the cooled thick raspberry puree.

Step 12: Continue adding the remaining powdered sugar in ½ cup increments, mixing in an additional tablespoon of raspberry puree as you go, until the frosting reaches your desired consistency and flavor balance.

Step 13: To assemble, spread about 1 tablespoon of frosting on the bottom of one cookie and top with another cookie to make a sandwich. Repeat to make approximately 14 sandwich cookies.

Tips & Variations

If fresh raspberries aren’t available, use frozen berries that are not packed in syrup for best flavor and texture.

For a nutty twist, try adding a teaspoon of finely chopped toasted hazelnuts or almonds to the cookie dough.

To make these cookies dairy-free, substitute vegan butter and cream cheese alternatives.

Chill the dough longer if it’s too sticky to handle comfortably when forming balls.

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 texture. These cookies also freeze well; freeze the assembled sandwiches in a single layer, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving and allow to warm slightly.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well as long as they aren’t packed in syrup. Thaw and drain them before pureeing for the best results.

Can I make the cookie dough ahead of time?

Absolutely. The dough can be prepared and refrigerated overnight or up to 3 days before baking. This also helps develop the flavors and makes the dough easier to handle.