Introduction

These chocolate raspberry sandwich cookies combine rich cocoa cookies with a luscious raspberry cream cheese frosting. The balance of chocolate and fruity tang makes them a delightful treat for any occasion.

A plate of dark brown chocolate sandwich cookies with a smooth light pink cream filling sandwiched in the middle, each cookie topped with small chocolate chips, stacked in a slightly messy pile on a white plate. The cookies have a soft, slightly cracked surface showing texture, while the pink filling is thick and creamy, evenly spread between the two cookie layers. In the background, there is a clear glass filled with milk and two fresh red raspberries resting on the white marbled surface near the plate. photo taken with an iphone --ar 4:5 --v 7

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, 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

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 2: In a large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract and mix well.
Step 3: With the mixer on low, gradually beat the flour mixture into the butter mixture, about half at a time, until combined. Fold in the chocolate chips. The dough will be sticky.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.
Step 5: Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats.
Step 6: Roll the dough into balls about 1 to 1.5 tablespoons in size and space them 2 inches apart on prepared baking sheets. You should get around 28 cookies.
Step 7: Bake for 8–10 minutes, or until the cookies are set on top. Allow them to cool completely on wire racks.
Step 8: For the raspberry cream cheese 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 a spoon.
Step 9: Transfer the seedless puree to a small saucepan over low heat. Stir while bringing to a gentle boil, then simmer until thick like jam, about a few tablespoons. Let cool completely.
Step 10: In a large bowl, beat the softened butter until smooth. Add cream cheese and beat until combined.
Step 11: On low speed, add about 1 cup of powdered sugar and salt to the butter mixture. Then mix in 1 tablespoon of the cooled raspberry puree.
Step 12: Gradually add the remaining powdered sugar in 1/2 cup increments, mixing in an additional tablespoon of the raspberry puree as you go, until frosting reaches a smooth, spreadable consistency.
Step 13: Spread about 1 tablespoon of frosting on the bottom side of one cookie and sandwich with a second cookie on top. Repeat with remaining cookies to make about 14 sandwiches.

Tips & Variations

For a more intense raspberry flavor, use fresh berries and simmer the puree a little longer to concentrate the taste.
If you prefer a firmer frosting, chill it briefly before assembling the sandwiches.
Substitute blackberries or strawberries for raspberries to create a different fruity twist.
Make smaller cookies and sandwiches for bite-sized treats perfect for parties.

Storage

Store the finished cookie sandwiches in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the sandwiches for up to 1 month; thaw in the fridge overnight before enjoying.

How to Serve

A stack of three dark chocolate cookies with chocolate chips is shown on a white marbled surface. Each cookie sandwich has a thick, smooth layer of pink cream filling in the middle, with the top cookie of the stack partially bitten to reveal the creamy filling texture inside. A few fresh raspberries sit to the side near the base of the stack, and a glass of milk is visible in the background on the left. The cookies are presented on a small piece of white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the frosting?

Yes, you can use frozen raspberries, but be sure they are not frozen in syrup. Thaw and drain excess liquid before pureeing and cooking to avoid a watery frosting.

How do I prevent the cookie dough from being too sticky to handle?

Chilling the dough for at least 3 hours firms it up and makes it easier to scoop and roll into balls. If still sticky, lightly flour your hands before shaping.