Chocolate Raspberry Sandwich Cookies (Print-Friendly Version)
Fudgy chocolate cookies paired with tangy raspberry cream for a rich, irresistible dessert sandwich.
# List of Ingredients:
→ Chocolate Cookie Dough
01 -
125 g all-purpose flour, spooned and leveled
02 -
53 g cocoa powder
03 -
0.5 teaspoon baking soda
04 -
0.25 teaspoon salt
05 -
140 g unsalted butter, softened
06 -
165 g packed brown sugar
07 -
50 g white sugar
08 -
1 large egg, room temperature
09 -
1 teaspoon vanilla extract
10 -
135 g semi-sweet or dark chocolate chips
→ Raspberry Cream Cheese Frosting
11 -
125 g raspberries, fresh or frozen (not in syrup)
12 -
85 g unsalted butter, softened
13 -
28 g full-fat cream cheese (brick style)
14 -
180–250 g powdered sugar
15 -
0.25 teaspoon salt
# How to Prepare:
01 -
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully blended.
02 -
In a separate large mixing bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy. Incorporate the egg and vanilla extract, mixing until smooth.
03 -
With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions. Mix until a sticky dough forms. Fold in the chocolate chips evenly.
04 -
Cover the dough and refrigerate for 3 hours or overnight to ensure cookies hold their shape.
05 -
Preheat oven to 175°C. Line baking trays with parchment paper or silicone mats.
06 -
Scoop the dough into balls (approximately 20 g each) and arrange on trays with 5 cm spacing. Bake for 8–10 minutes, until tops are set. Let cookies cool completely on wire racks.
07 -
In a blender or food processor, pulse raspberries until smooth. Strain the puree through a metal sieve to remove seeds. Transfer the seedless puree to a small saucepan.
08 -
Gently simmer the puree over low heat, stirring frequently until it reduces to a thick, jam-like consistency. Let it cool completely.
09 -
In a large bowl, beat the butter until creamy. Blend in the cream cheese until smooth.
10 -
With the mixer on low, add 120 g powdered sugar and salt. Mix in 1 tablespoon cooled raspberry puree. Gradually blend in remaining powdered sugar and more puree as needed to achieve a smooth, spreadable consistency.
11 -
Spread about 1 tablespoon of raspberry frosting onto the flat side of half the cookies. Top with remaining cookies to create sandwiches. Serve or refrigerate.
# Additional Information:
01 -
Chilling the cookie dough thoroughly is essential to prevent excessive spreading and ensure a soft, fudgy texture.
02 -
If using raspberry jam or seedless preserves as a substitute, incorporate 1–2 tablespoons directly into the frosting, skipping the puree reduction steps.
03 -
Store assembled cookies in the refrigerator for optimal freshness due to the cream cheese frosting with fresh berries.