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Chocolate Raspberry Sandwich Cookies Recipe

★★★★★

4.7 from 117 reviews
  • Author: Lana
  • Total Time: 4 hours 8 minutes
  • Yield: 14 sandwich cookies 1x

Description

Delight in these rich and fudgy Chocolate Raspberry Sandwich Cookies featuring soft chocolate cookies layered with a luscious raspberry cream cheese frosting. The recipe combines a cocoa-packed cookie base with a homemade raspberry jam-infused cream cheese frosting for a perfect balance of chocolate and tart fruit flavors. Ideal for parties or as a decadent homemade 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 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 well combined.
  2. Make Cookie Dough Base: In a separate large bowl, beat softened unsalted butter with brown sugar and white sugar until the mixture is fluffy and light. Then beat in the room temperature egg and vanilla extract until fully incorporated.
  3. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually beat the flour mixture into the butter mixture about half at a time to avoid overmixing. The dough will be sticky. Fold in the chocolate chips evenly.
  4. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 3 hours or overnight. This helps the dough firm up, making it easier to shape and improves cookie texture.
  5. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line cookie sheets with parchment paper or silicone baking mats.
  6. Shape Cookies: Form dough into balls about 1 to 1.5 tablespoons in size, roughly a little smaller than a golf ball. Space them about 2 inches apart on the prepared baking sheets. Approximately 28 cookies can be made.
  7. Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the tops appear set but not dry. Remove cookies and allow them to cool completely on wire racks.
  8. Prepare Raspberry Puree: Add raspberries to a blender or food processor and pulse until smooth. Pour the puree through a metal sieve or fine mesh strainer to remove seeds, pushing the puree through with a spoon or spatula.
  9. Reduce Raspberry Puree: Transfer the seedless puree to a small saucepan over low heat. Gently bring to a simmer while stirring constantly. Continue boiling until the mixture thickens to a jam-like consistency, reducing it to a few tablespoons. Remove from heat and allow to cool fully.
  10. Make Frosting Base: In a large bowl, beat softened butter until creamy. Add the cream cheese and beat until smooth and fully combined.
  11. Add Sugar and Flavor: On low speed, incorporate about 1 cup of the powdered sugar along with the salt. Mix in 1 tablespoon of the cooled thickened raspberry puree completely.
  12. Finish Frosting: Continue adding the remaining powdered sugar in 1/2 cup increments, blending well after each addition. Mix in an additional tablespoon of the thick raspberry puree with the final addition to balance sweetness and flavor.
  13. Assemble Sandwich Cookies: Spread approximately 1 tablespoon of raspberry cream cheese frosting on the flat bottom side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies. This recipe yields about 14 sandwich cookies.

Notes

  • For best results, use fresh raspberries or frozen raspberries without added syrup to avoid excess moisture in frosting.
  • Chilling the dough is essential to prevent cookies from spreading too much while baking.
  • Ensure the raspberry puree is fully cooled before mixing with the cream cheese to keep the frosting smooth.
  • Store sandwich cookies in an airtight container in the refrigerator for up to 4 days.
  • You can freeze baked cookies (without frosting) for up to 2 months; thaw before assembling sandwiches.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate sandwich cookies, raspberry cream cheese frosting, chocolate raspberry cookies, homemade sandwich cookies, baking dessert, chocolate cookies

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