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Chocolate Raspberry Sandwich Cookies Recipe

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4.9 from 119 reviews

Delight in these rich and fudgy Chocolate Raspberry Sandwich Cookies, featuring soft cocoa-infused cookies layered with a luscious, tangy raspberry cream cheese frosting. Perfectly balanced with chocolate chips and a smooth, homemade raspberry reduction, these sandwich cookies offer a sophisticated twist on a classic treat.

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; 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. Prepare the dry ingredients. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution.
  2. Cream butter and sugars. In a separate large bowl, beat the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
  3. Add egg and vanilla. Beat in the egg and vanilla extract until fully combined, ensuring a uniform dough.
  4. Combine wet and dry ingredients. With the mixer on low speed, gradually beat the flour mixture into the butter mixture about half at a time; the dough will be sticky. Fold in the chocolate chips evenly.
  5. Chill the dough. Cover the bowl tightly with plastic wrap and refrigerate for 3 hours or overnight to firm up the dough for easier handling and better texture.
  6. Preheat oven. When ready to bake, preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone mats to prevent sticking.
  7. Shape the cookies. Roll the dough into balls approximately 1 to 1.5 tablespoons in size, slightly smaller than a golf ball, spacing them 2 inches apart on the prepared sheets to allow spreading.
  8. Bake the cookies. Bake in the preheated oven for 8 to 10 minutes, or until the cookie tops are set but still soft to the touch for a tender bite.
  9. Prepare raspberry puree. Place raspberries in a blender or food processor and pulse until smooth to create a puree for the frosting.
  10. Remove seeds from puree. Pour the raspberry puree through a fine metal sieve, pushing with a spoon to extract seedless liquid for a smooth frosting texture.
  11. Reduce the puree. Transfer the seedless puree to a small saucepan over low heat. Gently bring to a soft boil, stirring frequently, and simmer until thickened to a jam-like consistency. Set aside to cool completely.
  12. Make the frosting base. In a large bowl, beat the softened butter until creamy, then add the cream cheese and beat until smooth and fully combined.
  13. Add powdered sugar and salt. Mixing at low speed, gradually incorporate about 1 cup of powdered sugar and the salt into the butter and cream cheese mixture.
  14. Incorporate raspberry puree. Stir in 1 tablespoon of the cooled thick raspberry puree, mixing well to blend the flavors smoothly.
  15. Adjust frosting consistency. Continue adding the remaining powdered sugar in half-cup increments, alternating with an additional tablespoon of the raspberry puree to achieve a balanced texture and flavor in the frosting.
  16. Assemble the sandwiches. Spread about 1 tablespoon of frosting on the bottom side of one cookie, then sandwich with a second cookie, gently pressing together to form the sandwich. Repeat with the remaining cookies to yield approximately 14 sandwich cookies.

Notes

  • For best results, use room temperature butter and egg to ensure smooth mixing and texture.
  • If using frozen raspberries, thaw and drain excess liquid before pureeing to avoid watery frosting.
  • Chilling the dough is essential for managing sticky dough and achieving a tender, chewy cookie.
  • The raspberry reduction must be fully cooled before adding to frosting to prevent melting the butter and cream cheese.
  • Store sandwich cookies in an airtight container in the refrigerator to keep frosting firm; bring to room temperature before serving for best flavor.
  • You can substitute fresh raspberries with thawed frozen raspberries if fresh are unavailable.

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

Find it online: https://annakocht.com/chocolate-raspberry-sandwich-cookies-recipe/