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Chocolate Raspberry Sandwich Cookies Recipe

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4.8 from 191 reviews

These Chocolate Raspberry Sandwich Cookies combine rich, fudgy cocoa cookies with a luscious raspberry cream cheese frosting. The cookies are soft and chocolatey, studded with chocolate chips, while the filling is a perfect balance of tangy raspberry and creamy sweetness. This recipe is a delightful treat ideal for dessert or special occasions, featuring a unique homemade raspberry reduction for extra flavor depth.

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 using frozen, ensure not frozen in syrup)
  • 6 tablespoons unsalted butter (softened to room temperature)
  • 1 ounce 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 until combined evenly.
  2. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is fluffy and light in color. Then add the egg and vanilla extract, beating until incorporated.
  3. Combine Dough: With the mixer on low speed, add half of the dry ingredients into the butter mixture, then the remaining half, mixing just until combined. Stir in the chocolate chips. The dough will be sticky.
  4. Chill Dough: Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 3 hours or overnight to firm up the dough for better handling.
  5. Prepare to Bake: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
  6. Form Cookies: Using about 1 to 1.5 tablespoons of dough, form balls slightly smaller than golf balls. Place them 2 inches apart on the prepared cookie sheets. This should yield about 28 cookies.
  7. Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the cookie tops look set but are still soft. Remove and allow to cool completely on wire racks.
  8. Prepare Raspberry Puree: Add raspberries to a blender or food processor and pulse until smooth. Strain puree through a metal sieve to remove seeds using the back of a spoon. Transfer the seedless puree to a small saucepan and heat over low. Bring to a gentle boil while stirring continuously. Boil until it reduces to a thick jam-like consistency (a few tablespoons). Remove from heat and let cool completely.
  9. Make Frosting Base: In a large bowl, beat the softened butter until soft and creamy. Add the cream cheese and beat together until smooth and well combined.
  10. Add Sugar and Salt: On low speed, incorporate about 1 cup of powdered sugar and the salt into the butter and cream cheese mixture until just combined.
  11. Incorporate Raspberry Puree: Add 1 tablespoon of the cooled thick raspberry puree and mix well. Then gradually add the remaining powdered sugar in 1/2 cup increments, adding an additional tablespoon of raspberry puree as you go. Mix until smooth and spreadable.
  12. Assemble Sandwiches: Spread approximately 1 tablespoon of the raspberry cream cheese frosting onto the bottom side of one cookie. Top with a second cookie to form a sandwich. Repeat for all cookies to make about 14 sandwiches total.

Notes

  • For best texture, chill the dough thoroughly before baking to prevent spreading and maintain soft cookies.
  • Using fresh raspberries yields the best flavor, but frozen raspberries without syrup work well too.
  • Ensure the raspberry puree is fully cooled before adding to the frosting to prevent melting the butter and cream cheese.
  • You can substitute semi-sweet chocolate chips with dark chocolate for a richer taste.
  • Store sandwich cookies in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.

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

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