Chocolate Raspberry Sandwich Cookies with Cream Cheese Frosting Recipe

Introduction

Raspberry Sandwich Cookies combine rich chocolate cookies with a luscious raspberry cream cheese frosting for a delightful treat. These sandwiches are perfect for satisfying your sweet tooth with a balance of deep cocoa flavor and fruity freshness.

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 extract
• 3/4 cup chocolate chips (semi-sweet or dark)
• 1 cup raspberries (fresh or frozen; if 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

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Step 2: In a large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract, then mix until combined.
3. Step 3: With the mixer on low, gradually add the flour mixture to the butter mixture in about two additions. The dough will be sticky. Fold in the chocolate chips.
4. Step 4: Cover the dough and refrigerate for at least 3 hours or overnight.
5. Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
6. Step 6: Shape the dough into balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the prepared baking sheets. You should get around 28 cookies.
7. Step 7: Bake for 8-10 minutes, or until the tops look set. Let cool completely on a wire rack.
8. Step 8: For the frosting, puree the raspberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds, pressing with the back of a spoon.
9. Step 9: Transfer the seedless puree to a small saucepan over low heat. Stir and gently boil, reducing it until it thickens to a jam-like consistency. Allow to cool completely.
10. Step 10: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until combined.
11. Step 11: Mix in about 1 cup of powdered sugar and salt on low speed.
12. Step 12: Add 1 tablespoon of the cooled raspberry puree and mix well.
13. Step 13: Gradually add the remaining powdered sugar in 1/2 cup increments, mixing in an additional tablespoon of raspberry puree along the way until you reach your desired frosting consistency and flavor.
14. Step 14: Spread about 1 tablespoon of frosting on the bottom of one cookie and sandwich with another cookie. Repeat to make about 14 sandwiches.

Tips & Variations

• For a stronger raspberry flavor, use fresh raspberries and be sure to reduce the puree fully to concentrate the taste.
• Substitute cream cheese with mascarpone for a richer frosting texture.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly.
• Try adding a pinch of cinnamon to the cookie dough for a warm, spiced note.

Storage

Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. The cookies can also be stored separately without frosting at room temperature for up to 3 days. Reheat gently if desired to soften before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the frosting?

Yes, you can use frozen raspberries as long as they are not packed in syrup. Thaw and drain any excess liquid before pureeing to ensure a good texture.

What can I substitute for cream cheese in the frosting?

Mascarpone or Greek yogurt can substitute for cream cheese if you want a different flavor or a lighter option, though the texture may vary slightly.

Chocolate Raspberry Sandwich Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 143 reviews

• Author: Rafael
• Total Time: 3 hours 30 minutes
• Yield: 14 sandwich cookies (28 individual cookies) 1x
• Diet: Vegetarian

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Description

Delightful Raspberry Sandwich Cookies featuring rich cocoa chocolate cookies filled with a luscious raspberry cream cheese frosting. These cookies combine a perfectly baked chocolate base with a smooth, tangy, and sweet raspberry-infused cream cheese filling, making a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

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 chocolate chips (semi-sweet or dark)

Raspberry Cream Cheese Frosting

• 1 cup raspberries (fresh or frozen, not frozen 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

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Instructions

1. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly combine.
2. Cream butter and sugars: In a separate large bowl, beat the softened butter with brown sugar and white sugar until the mixture is fluffy and light.
3. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
4. Combine dry and wet ingredients: With the mixer on low speed, gradually beat half of the flour mixture into the butter mixture, then add the rest. The dough will be sticky. Stir in the chocolate chips thoroughly.
5. Chill dough: Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight to firm up the dough.
6. Preheat oven and prepare baking sheets: When ready, heat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats.
7. Form cookies: Scoop dough into balls about 1 to 1.5 tablespoons each, placing them 2 inches apart on the prepared baking sheets. This quantity makes about 28 cookies.
8. Bake cookies: Bake in the preheated oven for 8-10 minutes, or until the tops look set but the cookies are still soft.
9. Puree raspberries: Add raspberries to a blender or food processor and pulse until smooth.
10. Remove seeds: Pour the raspberry puree through a metal sifter, using the back of a spoon to push the puree through and discard seeds.
11. Reduce raspberry puree: Transfer seedless puree to a small saucepan over low heat. Stir gently as it comes to a gentle boil. Continue stirring and boiling until thickened to a jam-like consistency, yielding a few tablespoons. Let cool completely.
12. Make frosting base: In a large bowl, beat the softened butter until soft and creamy, then beat in the cream cheese until smooth.
13. Add powdered sugar and salt: On low speed, add about 1 cup powdered sugar and 1/4 teaspoon salt, mixing until combined.
14. Add raspberry puree: Mix in 1 tablespoon of the cooled thick raspberry puree thoroughly.
15. Finish frosting: Gradually add the remaining powdered sugar in 1/2 cup increments, mixing in an additional tablespoon of the raspberry puree as you go, ensuring it is fully combined and smooth.
16. Assemble sandwiches: Spread about 1 tablespoon of the raspberry cream cheese frosting on the flat side of one cookie and sandwich it with a second cookie. Repeat to make approximately 14 sandwich cookies.

Notes

• Use fresh or frozen raspberries, but avoid those frozen in syrup for best flavor and consistency.
• Chilling the dough is essential to prevent spreading and to develop deeper chocolate flavor.
• The raspberry puree must be fully cooled before adding to the frosting to prevent it from melting the butter and cream cheese.
• If desired, substitute chocolate chips with chunks or omit for plain cocoa cookies.
• Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days.
• For a more intense raspberry flavor, you can increase the amount of puree used but adjust powdered sugar accordingly to maintain consistency.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry sandwich cookies, chocolate cookies, cream cheese frosting, raspberry frosting, homemade cookies, chocolate raspberry dessert