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Chocolate Raspberry Sandwich Cookies with Cream Cheese Frosting Recipe

★★★★★

4.6 from 143 reviews
  • Author: Rafael
  • Total Time: 3 hours 30 minutes
  • Yield: 14 sandwich cookies (28 individual cookies) 1x
  • Diet: Vegetarian

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.

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 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

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

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Find it online: https://tastewithrafael.com/chocolate-raspberry-sandwich-cookies-with-cream-cheese-frosting-recipe/