Why Make This Recipe

Chocolate Raspberry Sandwich Cookies are a delightful treat that’s perfect for beginners. This recipe combines rich chocolate cookies with a fruity raspberry filling, creating a balance of flavors that everyone will love. Whether you’re baking for a special occasion or just treating yourself, these cookies are easy to make and sure to impress.

How to Make Chocolate Raspberry Sandwich Cookies

Ingredients:

1 cup all-purpose flour (spooned and leveled)
⅔ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
10 tablespoons unsalted butter (softened)
¾ cup brown sugar (packed)
¼ cup white sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
¾ cup chocolate chips (semi-sweet or dark)
1 cup raspberries (fresh or frozen, unsweetened)
6 tablespoons unsalted butter (softened to room temperature)
1 ounce full-fat cream cheese (brick-style)
1 ½ to 2 cups powdered sugar
¼ teaspoon salt

Directions:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy. This step incorporates air into the mixture, resulting in softer cookies.
Add the egg and vanilla extract, mixing until fully combined.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix until a dough forms. The dough will be sticky at this stage.
Stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight. Chilling the dough prevents the cookies from spreading too much during baking.
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
Form the dough into balls, about 1 to 1.5 tablespoons in size, and place them two inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the tops of the cookies appear set. They may look slightly underbaked, but they will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Blend the raspberries in a food processor or blender until smooth.
Strain the raspberry puree through a metal sieve to remove the seeds, using a spoon to press the liquid through.
Transfer the seedless puree to a small saucepan and heat over low heat, stirring frequently. Allow it to gently boil until thickened and reduced to a jam-like consistency. This intensifies the raspberry flavor. Let it cool completely before using.
In a large bowl, beat the butter until smooth, then add the cream cheese and mix until fully incorporated.
Gradually add in 1 cup of powdered sugar and the salt, mixing until smooth.
Mix in one tablespoon of the cooled raspberry puree.
Add the remaining powdered sugar, ½ cup at a time, and an additional tablespoon of raspberry puree. Adjust the sugar amount based on the desired consistency and sweetness.
Once the cookies are completely cool, spread about one tablespoon of raspberry frosting on the bottom side of a cookie.
Place another cookie on top, gently pressing to form a sandwich.
Repeat with the remaining cookies and frosting.
Store the cookies in an airtight container in the refrigerator for up to four days.

How to Serve Chocolate Raspberry Sandwich Cookies

These cookies are best served chilled. Place them on a platter and enjoy them with a glass of milk, tea, or coffee. They make a perfect treat for gatherings or a sweet addition to your afternoon snack!

How to Store Chocolate Raspberry Sandwich Cookies

Store the cookies in an airtight container in the refrigerator. They will stay fresh for up to four days. Make sure to separate any layers with parchment paper to avoid sticking.

Tips to Make Chocolate Raspberry Sandwich Cookies

Make sure your butter is truly softened for easy mixing.
Chill the dough long enough to prevent spreading.
Adjust the raspberry filling to your taste. You can add more or less depending on how fruity you want it.
Use high-quality chocolate chips for a richer taste.

Variation

You can swap raspberries for other berries like strawberries or blackberries to create different flavors of sandwich cookies. Feel free to experiment!

FAQs

1. Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries. Just make sure to thaw them and drain excess liquid before blending.

2. How do I know when the cookies are done baking?
The cookies should look set on top. They may seem slightly underbaked, but they will continue to harden as they cool.

3. Can I freeze these cookies?
Yes, you can freeze the baked cookies. Place them in an airtight container and separate layers with parchment paper. Thaw before serving.

Chocolate Raspberry Sandwich Cookies

Delightful chocolate cookies filled with a fruity raspberry frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 3

Cook Time 10

Total Time 3 10

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 120 kcal

Ingredients

For the cookies

1 cup all-purpose flour (spooned and leveled)
⅔ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
10 tablespoons unsalted butter (softened)
¾ cup brown sugar (packed)
¼ cup white sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
¾ cup chocolate chips (semi-sweet or dark)

For the raspberry filling

1 cup raspberries (fresh or frozen, unsweetened)
6 tablespoons unsalted butter (softened to room temperature)
1 ounce full-fat cream cheese (brick-style)
1 ½ to 2 cups powdered sugar
¼ teaspoon salt

Instructions

Preparation of Cookies

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 together until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
Mix until a dough forms; the dough will be sticky.
Stir in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight.

Baking the Cookies

Preheat the oven to 350°F and line baking sheets with parchment paper.
Form the dough into balls, about 1 to 1.5 tablespoons in size, and place them two inches apart on the prepared baking sheets.
Bake for 8-10 minutes, until the tops appear set.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Preparing the Raspberry Filling

Blend the raspberries in a food processor until smooth.
Strain the puree through a sieve to remove the seeds.
Heat the seedless puree in a saucepan over low heat, stirring frequently until thickened.
Let it cool completely before using.

Making the Frosting

In a bowl, beat the butter until smooth.
Add the cream cheese and mix until fully incorporated.
Gradually mix in 1 cup of powdered sugar and salt until smooth.
Incorporate one tablespoon of the cooled raspberry puree.
Add remaining powdered sugar, adjusting for desired consistency.

Assembling the Cookies

Once cookies are completely cool, spread one tablespoon of raspberry frosting on the bottom side of a cookie.
Place another cookie on top and gently press.
Repeat with remaining cookies and frosting.

Notes

Store the cookies in an airtight container in the refrigerator for up to four days. Make sure to separate any layers with parchment paper to avoid sticking.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgFiber: 1gSugar: 8g

Keyword Chocolate Cookies, raspberry filling, sandwich cookies

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