Description
Delicious homemade Chocolate Raspberry Sandwich Cookies featuring rich cocoa cookies layered with a tangy and sweet raspberry cream cheese frosting. Perfectly balanced for those who love the combination of chocolate and fresh raspberry flavors in a delightful sandwich cookie form.
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 semi-sweet or dark chocolate chips
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
- Prepare the Chocolate Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Beat in the egg and vanilla extract. Gradually add the flour mixture on low speed, about half at a time. The dough will be sticky. Stir in the chocolate chips. Cover with plastic wrap and chill in the fridge for at least 3 hours or overnight.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats. Form dough balls about 1 to 1.5 tablespoons each (slightly smaller than a golf ball) and place them 2 inches apart on the baking sheets. Bake for 8-10 minutes or until the tops are set. Remove from oven and cool completely on wire racks.
- Make Raspberry Puree: Place raspberries in a blender or food processor and pulse until smooth. Strain the puree through a fine metal sifter to remove seeds, using the back of a spoon to push through all the puree. Transfer the seedless puree to a small saucepan over low heat.
- Reduce Raspberry Puree: Bring the puree to a gentle boil while stirring continuously. Allow it to reduce and thicken until it looks like jam, yielding just a few tablespoons. Remove from heat and let cool completely.
- Prepare Raspberry Cream Cheese Frosting: In a large bowl, beat the softened butter until soft. Add cream cheese and beat until combined. On low speed, gradually add about 1 cup powdered sugar and the salt. Mix in 1 tablespoon of the cooled raspberry puree. Then alternately add the remaining powdered sugar (about ½ cup at a time) and 1 extra tablespoon of raspberry puree until all incorporated and frosting is smooth.
- Assemble the Sandwich Cookies: Frost the flat underside of one cookie with about 1 tablespoon of raspberry cream cheese frosting, then gently sandwich with a second cookie. Repeat until all cookies are used, making approximately 14 sandwich cookies.
Notes
- Chilling the cookie dough is essential for texture and flavor. Ideally, make the dough the night before and chill overnight.
- If short on time, substitute raspberries and reduction steps with 1-2 tablespoons seedless raspberry preserves or jam directly mixed into the frosting.
- Store completed sandwich cookies in the refrigerator due to the fresh berry frosting. They will keep well for 3-4 days.
- For best results, allow cookies to come to room temperature slightly before serving to soften the frosting.
Nutrition
- Serving Size: 1 sandwich cookie (2 cookies with frosting)
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
