Description
Delight in these decadent Chocolate Raspberry Sandwich Cookies featuring rich cocoa cookies filled with a luscious raspberry cream cheese frosting. Perfectly balanced with a hint of tart raspberry and creamy sweetness, these cookies are chilled, baked to perfection, and beautifully layered for a gourmet 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 semi-sweet or dark chocolate chips
Raspberry Cream Cheese Frosting
- 1 cup raspberries, fresh or 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
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- Cream the butter and sugars: In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is light and fluffy. Then, beat in the room temperature egg and vanilla extract until smooth.
- Combine dry and wet ingredients: With the mixer on low speed, gradually beat the flour mixture into the butter mixture about half at a time, until just incorporated. The dough will be sticky. Stir in the chocolate chips evenly throughout the dough.
- Chill the dough: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 3 hours or overnight to firm up the dough.
- Preheat and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats for easy removal and cleanup.
- Form cookies: Scoop the chilled dough and shape into balls about 1 to 1.5 tablespoons in size (slightly smaller than a golf ball). Place the dough balls 2 inches apart on the prepared cookie sheets; you should get around 28 cookies.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes, or until the cookie tops look set but still soft. Remove from oven and allow cookies to cool completely on wire racks.
- Make raspberry puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree through a metal sifter to remove seeds, using the back of a spoon to press it through.
- Reduce the raspberry puree: Transfer the strained puree to a small saucepan over low heat. Bring to a gentle boil, stirring continuously. Continue boiling gently until the mixture reduces and thickens to a jam-like consistency, about a few tablespoons remaining. Remove from heat and allow to cool completely.
- Prepare the frosting base: In a large bowl, beat the softened butter until smooth, then add the cream cheese and beat until creamy and well combined.
- Add powdered sugar and salt: With mixer on low, mix in about 1 cup of powdered sugar and the salt until combined.
- Incorporate raspberry puree: Mix in 1 tablespoon of the cooled reduced raspberry puree, ensuring it is fully cooled to prevent melting the frosting.
- Finish the frosting: Continue adding the remaining powdered sugar about 1/2 cup at a time, mixing well after each addition and incorporating 1 extra tablespoon of reduced raspberry puree to achieve a smooth, spreadable consistency.
- Assemble the sandwiches: Spread approximately 1 tablespoon of the raspberry cream cheese frosting on the bottom side of one cooled cookie. Top with a second cookie to form a sandwich. Repeat to make about 14 sandwich cookies in total.
Notes
- Chilling the cookie dough is essential for texture and flavor development. Preparing the dough the night before and baking the next day is recommended.
- If short on time, substitute fresh raspberry puree and reduction with 1-2 tablespoons of seedless raspberry preserves or jam. Skip the puree reduction steps and add preserves directly to the frosting.
- Store the sandwich cookies in the refrigerator to maintain freshness due to the cream cheese-based frosting. They will keep well for 3-4 days chilled.
- For best results, use room temperature ingredients, especially the egg, butter, and cream cheese, to ensure smooth mixing.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
