Name: Chocolate Raspberry Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
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 and 1/2 to 2 cups powdered sugar; 1/4 teaspoon salt

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; if frozen, make sure they aren’t frozen 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

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 2: In a separate large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla, and beat to combine.

Step 3: With the mixer on low speed, gradually add the flour mixture into the butter mixture. The dough will be sticky. Fold in the chocolate chips.

Step 4: Cover the bowl with plastic wrap and refrigerate the dough for 3 hours or overnight.

Step 5: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.

Step 6: Scoop dough into balls about 1 to 1.5 tablespoons in size, placing them 2 inches apart on the cookie sheets. You should get around 28 cookies.

Step 7: Bake for 8–10 minutes, until the tops look set. Allow cookies to cool completely.

Step 8: For the raspberry frosting, add raspberries to a blender or food processor and pulse until smooth. Strain puree through a fine mesh sieve to remove seeds, pressing with a spoon.

Step 9: Transfer the seedless puree to a small saucepan over low heat. Bring to a gentle boil while stirring, then simmer until thick and reduced to a jam-like consistency. Let cool completely.

Step 10: In a large bowl, beat the softened butter until smooth. Add cream cheese and beat until creamy.

Step 11: On low speed, gradually mix in about 1 cup powdered sugar and salt until combined.

Step 12: Stir in 1 tablespoon of the cooled raspberry puree.

Step 13: Continue adding the powdered sugar in 1/2 cup increments, mixing in an additional tablespoon of raspberry puree with each addition until frosting is smooth and spreadable.

Step 14: Spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie. Repeat to assemble all sandwiches (about 14 total).

Tips & Variations

Use fresh raspberries when possible for the best flavor, but thaw frozen berries thoroughly and drain any excess liquid before using.

If you prefer a less sweet frosting, start with 1 cup powdered sugar and add more gradually to taste.

For a different twist, try adding a pinch of cinnamon to the cookie dough for warmth.

Store the sandwich cookies in an airtight container to keep them soft and fresh.

FAQs

Can I use frozen raspberries for the frosting?

Yes, you can use frozen raspberries, but make sure they are thawed and not packed in syrup. Drain any excess liquid before pureeing to avoid a runny frosting.

How do I prevent the frosting from being too runny?

Be sure to reduce the raspberry puree until thick like jam before mixing it into the frosting. Also, add powdered sugar gradually to reach a spreadable consistency without making it too loose.