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Chocolate Raspberry Sandwich Cookies Recipe

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★★★★★

4.8 from 80 reviews

These Chocolate Raspberry Sandwich Cookies combine rich, fudgy cocoa cookies studded with chocolate chips and a luscious, tangy raspberry cream cheese frosting. The cookie dough is chilled for a perfect texture and baked until set. The raspberry frosting is made from fresh or frozen raspberries reduced to a thick puree, mixed with butter, cream cheese, and powdered sugar to create a dreamy filling. Perfect for a decadent dessert or special occasion 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, 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 until well combined.
  2. Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, brown sugar, and white sugar with an electric mixer until the mixture is fluffy and light in color.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated.
  4. Combine Dry and Wet: With the mixer on low speed, gradually add the flour mixture to the butter mixture in about two halves, mixing just until combined. The dough will be sticky. Fold in the chocolate chips evenly.
  5. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours or overnight to firm up.
  6. Preheat Oven and Prepare Pans: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats.
  7. Shape Cookies: Using a tablespoon measure, form the dough into balls about 1 to 1.5 tablespoons in size (a little smaller than a golf ball). Place them 2 inches apart on the prepared baking sheets. This recipe yields about 28 cookies.
  8. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookie tops look set but the centers are still slightly soft. Remove from oven and let cool completely on the baking sheet before assembling.
  9. Prepare Raspberry Puree: Place the raspberries in a blender or food processor and pulse until smooth.
  10. Strain Seeds: Pour the raspberry puree through a metal sieve, using the back of a spoon or rubber spatula to press the puree through and remove seeds. Discard seeds.
  11. Reduce Puree: Transfer the seedless puree to a small saucepan and heat over low heat. Bring to a gentle boil while stirring continuously. Keep boiling and stirring until the mixture thickens to a jam-like consistency, reducing to just a few tablespoons. Remove from heat and allow to cool completely.
  12. Make Frosting Base: In a large bowl, beat softened butter until smooth. Add the cream cheese and beat until fully combined and creamy.
  13. Add Powdered Sugar and Salt: On low speed, mix in about 1 cup of powdered sugar and the 1/4 teaspoon salt until combined.
  14. Incorporate Raspberry Puree: Make sure the reduced raspberry puree is completely cooled. Mix in 1 tablespoon of the thick raspberry puree into the frosting base.
  15. Adjust Sweetness and Color: Gradually mix in the remaining powdered sugar (adding about 1/2 cup at a time), and add an additional tablespoon of the raspberry puree. Mix until the frosting is smooth and spreadable.
  16. Assemble Cookies: Frost the bottom of one cooled cookie with about 1 tablespoon of raspberry cream cheese frosting. Top with a second cookie to form a sandwich.
  17. Serve: Repeat with the remaining cookies to make approximately 14 sandwich cookies. Enjoy immediately or store in an airtight container.

Notes

  • For the raspberry puree, if using frozen raspberries, ensure they are not in syrup to avoid excess moisture.
  • Chilling the cookie dough before baking helps the cookies hold their shape and enhances flavor.
  • You can adjust the amount of powdered sugar in the frosting to achieve your desired sweetness and consistency.
  • These sandwich cookies can be stored in an airtight container in the refrigerator for up to 3 days.
  • Allow frosting and reduced raspberry puree to cool completely before mixing to prevent melting the butter and cream cheese.

Keywords: Chocolate cookie sandwich, raspberry cream cheese frosting, chocolate raspberry cookies, sandwich cookies, dessert cookies, berry frosting

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