Description
Chocolate raspberry sandwich cookies blend rich cocoa and tangy fruit in a delightful dessert experience. Delicate chocolate wafers embrace silky raspberry filling, creating an irresistible treat you’ll crave with every elegant bite.
Ingredients
Scale
Chocolate Cookies:
Main Ingredients:
- 1 cup (240 ml) all-purpose flour
- 10 tablespoons (140 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
Chocolate Ingredients:
- ⅔ cup (60 g) cocoa powder
- ¾ cup (130 g) chocolate chips (semi-sweet or dark)
Binding and Seasoning Ingredients:
- 1 large egg, room temperature
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (50 g) white sugar
- 1 teaspoon vanilla extract
Raspberry Cream Cheese Frosting:
Main Ingredients:
- 1 cup raspberries (fresh or frozen, not frozen in syrup)
- 6 tablespoons (85 g) unsalted butter, softened to room temperature
- 1 ounce (28 g) full-fat cream cheese, brick style
Sweetening and Seasoning Ingredients:
- 1 ½ to 2 cups powdered sugar
- ¼ teaspoon salt
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium mixing vessel to create a uniform dry ingredient base.
- Cream butter with brown and white sugars in a large bowl until the mixture becomes light and airy, incorporating egg and vanilla extract until well blended.
- Gradually integrate dry ingredients into the butter mixture on low speed, ensuring thorough incorporation with each addition.
- Fold chocolate chips into the dough, distributing evenly throughout the mixture.
- Encase the dough in plastic wrap and refrigerate for a minimum of 3 hours to allow flavors to meld and texture to firm.
- Preheat oven to 350°F and prepare baking sheets with parchment paper or silicone mats.
- Form chilled dough into uniform balls, positioning them with adequate spacing on prepared baking surfaces.
- Bake for 8-10 minutes until cookie tops appear set, allowing minimal resting time on baking sheets before transferring to cooling rack.
- Pulse fresh raspberries in a blender, then strain through a fine metal sifter to extract smooth puree while removing seeds.
- Simmer raspberry puree in a small saucepan over low heat, stirring continuously until the mixture reduces to a thick, jam-like consistency.
- Allow raspberry reduction to cool completely before proceeding with frosting preparation.
- Whip butter until smooth, then incorporate cream cheese until fully integrated.
- Gradually blend powdered sugar and salt into the butter-cheese mixture, maintaining a low mixing speed.
- Introduce raspberry puree, mixing until the frosting achieves a spreadable texture and vibrant color.
- Carefully spread raspberry cream cheese frosting between two cookies, creating delicate sandwich structures.
- Repeat the sandwiching process until all cookies are paired, yielding approximately 14 delectable treats.
Notes
- Chill the dough thoroughly to prevent spreading and enhance rich chocolate flavor during baking.
- Strain raspberry puree meticulously to ensure smooth, seed-free frosting with intense berry essence.
- Use room temperature butter and cream cheese for seamless blending and creamy frosting consistency.
- Create uniform cookie sizes by using a tablespoon measure to guarantee even sandwich cookie appearance.
- Cool cookies completely before assembling to prevent frosting from melting and maintain structural integrity.
- Store sandwich cookies in an airtight container between parchment layers to preserve texture and prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 204
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg