Chocolate Raspberry Sandwich Cookies Recipe

Introduction

Chocolate Raspberry Sandwich Cookies combine rich cocoa cookies with a luscious raspberry cream cheese frosting. These delightful treats are perfect for sharing or enjoying with a cup of tea. The balance of chocolate and tart raspberry makes each bite irresistible.

Ingredients

• 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
• 3/4 cup chocolate chips (semi-sweet or dark)
• 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 and 1/2 to 2 cups powdered sugar
• 1/4 teaspoon salt

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Step 2: In a separate large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract, and continue beating until combined.
3. Step 3: With the mixer on low speed, gradually mix in the flour mixture about half at a time. The dough will be sticky. Fold in the chocolate chips.
4. Step 4: Cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.
5. Step 5: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
6. Step 6: Form the dough into balls about 1 to 1.5 tablespoons each, placing them 2 inches apart on the prepared sheets. You should get about 28 cookies.
7. Step 7: Bake for 8 to 10 minutes, until the tops are set. Remove and let cool completely.
8. Step 8: For the raspberry cream cheese frosting, puree the raspberries in a blender or food processor until smooth. Pass the puree through a fine metal sieve to remove seeds, using a spoon to help push it through.
9. Step 9: Pour the seedless puree into a small saucepan and heat over low heat. Bring to a gentle boil while stirring constantly. Continue boiling and stirring until the puree thickens to a jam-like consistency. Remove from heat and let cool completely.
10. Step 10: In a large bowl, beat the softened butter until smooth. Add the cream cheese and continue beating until combined.
11. Step 11: On low speed, mix in about 1 cup of powdered sugar and the salt. Add 1 tablespoon of the cooled thickened raspberry puree and mix well.
12. Step 12: Gradually add the remaining powdered sugar in 1/2 cup increments, mixing in an additional tablespoon of raspberry puree as you go, until the frosting is smooth and spreadable.
13. Step 13: To assemble, spread about 1 tablespoon of frosting on the bottom of one cookie and sandwich with a second cookie on top. Repeat to make approximately 14 sandwiches.

Tips & Variations

• Use fresh raspberries for the best flavor or thaw frozen raspberries thoroughly, ensuring they are not packed in syrup.
• Chilling the dough overnight enhances the chocolate flavor and improves cookie texture.
• For a different twist, try substituting raspberries with blackberries or strawberries in the frosting.
• If you prefer a less sweet frosting, gradually add powdered sugar to taste.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture and flavor. You can also freeze the assembled sandwiches for up to 1 month; thaw them overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours or frozen for up to 1 month. Just thaw overnight in the refrigerator before baking.

What if I don’t have a food processor to puree the raspberries?

You can mash the raspberries with a fork or potato masher and then press them through a fine sieve to remove seeds. It may take a bit longer but works just as well.