Introduction

These Chocolate Raspberry Sandwich Cookies combine rich cocoa cookies with a tangy raspberry cream cheese frosting. They make a perfect treat for chocolate lovers looking for a fruity twist.

A stack of chocolate whoopie pies is placed on a white plate on a white marbled surface. Each whoopie pie has two dark brown, soft-textured cake layers with small, glossy chocolate chips on top. Between these layers is a thick, smooth layer of light pink cream filling. In the background, there is a clear glass filled with milk, and a few fresh red raspberries are scattered 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 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 large bowl, beat the softened butter, brown sugar, and white sugar together until fluffy. Beat in the egg and vanilla extract until combined.
Step 3: With the mixer on low speed, gradually add the flour mixture to the butter mixture about half at a time. The dough will be sticky. Stir in the chocolate chips.
Step 4: Cover the bowl with plastic wrap and refrigerate 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: Scoop dough into balls about 1 to 1.5 tablespoons each and place them 2 inches apart on the prepared sheets. You should get about 28 cookies.
Step 7: Bake for 8–10 minutes or until the tops appear set. Let cool completely on a wire rack.
Step 8: For the raspberry cream cheese frosting, puree the raspberries in a blender or food processor until smooth. Strain through a metal sieve to remove seeds, pressing with a spoon to extract as much liquid as possible.
Step 9: Transfer the raspberry puree to a small saucepan and simmer over low heat, stirring occasionally. Continue boiling gently until the puree thickens to a jam-like consistency, then let cool completely.
Step 10: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until combined.
Step 11: Add about 1 cup of powdered sugar and the salt to the bowl on low speed to combine. 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 raspberry puree with each addition until you reach your desired frosting consistency and taste.
Step 13: To assemble, spread about 1 tablespoon of frosting onto the bottom of one cookie. Sandwich with a second cookie on top. Repeat to make about 14 sandwiches.

Tips & Variations

Use fresh raspberries for the brightest flavor, but frozen berries work well if thawed and drained of excess liquid.
For extra chocolate richness, try using dark chocolate chips instead of semi-sweet.
If you prefer a smoother frosting, strain the frosting before assembling or add a splash of milk to loosen it slightly.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze the assembled cookies for up to 1 month; thaw in the fridge overnight before enjoying.

How to Serve

Six dark chocolate cookies are placed on a cooling rack over white parchment paper on a white marbled surface. Three cookies have a smooth layer of pink frosting spread in the middle, while the other three show chocolate chips embedded in the cookie dough. A knife with some pink frosting on the blade lies diagonally on the surface next to the rack. A few red raspberries and a gray cloth are visible around the corners. 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, frozen raspberries work well as long as they are fully thawed and drained of any excess liquid or syrup before using.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 3 hours helps prevent spreading. You can also make sure your butter is properly softened but not melted before mixing.