Introduction

These Chocolate Raspberry Sandwich Cookies combine rich, fudgy chocolate cookies with a tangy, creamy raspberry filling for a delightful treat. Perfect for parties or an indulgent snack, they offer a heavenly balance of sweet and tart flavors.

The image shows a white plate stacked with several chocolate sandwich cookies, each made of two dark brown, slightly rough-textured cookie layers with small chocolate chips on top. Between these cookies is a thick, smooth pink cream layer that looks soft and fluffy. The plate rests on a white marbled surface with a few fresh red raspberries placed nearby. In the background, there is a clear glass filled with white milk and a blurred blue cloth, adding to the cozy setting. photo taken with an iphone --ar 4:5 --v 7

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 using frozen, ensure they aren’t frozen 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

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 2: In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until fluffy. Add the egg and vanilla extract, mixing well.
Step 3: With the mixer on low speed, gradually add the flour mixture to the butter mixture, about half at a time. The dough will be sticky. Fold in the chocolate chips.
Step 4: Cover the bowl with plastic wrap and refrigerate the dough for 3 hours or overnight.
Step 5: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
Step 6: Form the dough into balls about 1 to 1.5 tablespoons in size, placing them 2 inches apart on the prepared sheets. You should get around 28 cookies.
Step 7: Bake for 8-10 minutes, or until the cookie tops look set. Allow cookies to cool completely before assembling.
Step 8: For the raspberry frosting, pulse the raspberries in a blender or food processor until smooth. Pass the puree through a fine metal sieve to remove seeds, using a spoon to help.
Step 9: Transfer the seedless puree to a small saucepan over low heat. Bring to a gentle boil, stirring continuously until the mixture thickens to a jam-like consistency. Let it cool completely.
Step 10: In a large bowl, beat the softened butter until smooth, then add the cream cheese and beat until combined.
Step 11: Add about 1 cup of powdered sugar and salt to the butter mixture on low speed.
Step 12: Stir in 1 tablespoon of the cooled raspberry puree. Ensure the puree is completely cooled before adding.
Step 13: Gradually add the remaining powdered sugar in 1/2 cup increments, mixing well between each addition while stirring in an extra tablespoon of raspberry puree.
Step 14: To assemble, spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie. Repeat with remaining cookies to make approximately 14 sandwiches.

Tips & Variations

If fresh raspberries aren’t available, use frozen raspberries that are not in syrup for the best flavor and texture.
For a different twist, try using white chocolate chips in the cookie dough instead of semi-sweet.
Chilling the dough is essential to prevent spreading and to develop the cookie’s rich flavor.

Storage

Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also freeze the cookies (unfrosted or assembled) for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

A white plate holds a stack of chocolate sandwich cookies, each made of two dark brown, slightly rough-textured cookie layers with glossy chocolate chips on top. Between the cookies is a single smooth, light pink cream layer that looks soft and thick. The plate is placed on a white marbled surface, with two fresh red raspberries nearby. In the background, a clear glass filled with milk and a folded light gray cloth are visible, adding a simple, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries without thawing?

Yes, you can use frozen raspberries directly in the puree, but make sure they are not frozen in syrup to avoid extra sweetness and moisture. Thawing slightly before blending can help achieve a smoother puree.

What can I substitute for cream cheese in the frosting?

You can substitute the cream cheese with an equal amount of mascarpone or additional unsalted butter for a similar texture, though the flavor will be slightly different.