Chocolate Raspberry Sandwich Cookies

Chocolate Raspberry Sandwich Cookies are a perfect blend of rich chocolate cookies and tart raspberry filling, offering a delicious and elegant treat for any occasion. With endless variations and a few simple steps, these cookies are easy to customize and a delightful indulgence.

Prep Time 1

Cook Time 8

Total Time 4 8

Servings 14

Ingredients

Chocolate Cookies

▢ 1 cup all-purpose flour measured by spooning and leveling
▢ 2/3 cup cocoa powder
▢ 1/2 teaspoon baking soda
▢ 1/4 teaspoon salt
▢ 10 tablespoons unsalted butter softened
▢ 3/4 cup packed brown sugar
▢ 1/4 cup white sugar
▢ 1 large egg at room temperature
▢ 1 teaspoon vanilla extract
▢ 3/4 cup semi-sweet or dark chocolate chips

For the Raspberry Cream Cheese Frosting

▢ 1 cup raspberries fresh or frozen; if using frozen, ensure they are not frozen in syrup
▢ 6 tablespoons unsalted butter softened to room temperature
▢ 1 oz full-fat brick-style cream cheese
▢ 1 and 1/2 to 2 cups powdered sugar
▢ 1/4 teaspoon salt

Instructions

Chocolate Cookies

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla extract and continue to beat until well combined.
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. Once combined, stir in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for 3 hours (or overnight).
When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
Scoop the dough into 1 to 1.5 tablespoon-sized balls (slightly smaller than a golf ball) and place them about 2 inches apart on the prepared cookie sheets. You should get about 28 cookies.
Bake in the preheated oven for 8-10 minutes, or until the tops appear set.

Raspberry Cream Cheese Frosting

Add the raspberries to a blender or food processor and pulse until smooth.
Strain the puree through a metal sifter to remove the seeds, using the back of a spoon or rubber spatula to press it through.
Transfer the seedless puree to a small saucepan and heat over low heat. Stir gently as it comes to a gentle boil. Continue stirring as it simmers and reduces, thickening to a jam-like consistency. You should end up with only a few tablespoons of reduced puree. Allow it to cool completely.
In a large bowl, beat the butter until soft, then beat in the cream cheese.
With the mixer on low speed, add about 1 cup of powdered sugar and the salt.
Mix in 1 tablespoon of the cooled raspberry puree.
Gradually add the remaining powdered sugar, about 1/2 cup at a time, mixing in 1 more tablespoon of the raspberry puree as you go.

Assembling Your Sandwiches

Frost the bottom of one cookie with about 1 tablespoon of frosting, then place a second cookie on top to form a sandwich. You should get around 14 cookie sandwiches.

Notes

Chilling the cookie dough is an essential step for this recipe. I usually prepare the dough the night before and let it chill overnight. The next day, I bake the cookies and make the frosting.
If you're pressed for time, you can replace the fresh raspberries with 1-2 tablespoons of raspberry preserves or jam (preferably seedless). Simply skip steps 1-3 of the frosting instructions and stir the raspberry preserves into the frosting instead of the reduced raspberry puree.
To store, keep the cookies in the fridge. Since the frosting is made with fresh berries, I prefer refrigerating the cookies. They will stay fresh for about 3-4 days in the fridge.
Nutrition information is an estimate and is based on one cookie with frosting, assuming the recipe yields 14 evenly sized sandwich cookies.