Chocolate Raspberry Sandwich Cookies (Print Version)
# Ingredients:
→ Chocolate Cookies
01 -
1 cup all-purpose flour, spooned and leveled
02 -
2/3 cup cocoa powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
10 tablespoons unsalted butter, softened
06 -
3/4 cup brown sugar, packed
07 -
1/4 cup white sugar
08 -
1 large egg, room temperature
09 -
1 teaspoon vanilla extract
10 -
3/4 cup semi-sweet or dark chocolate chips
→ Raspberry Cream Cheese Frosting
11 -
1 cup raspberries, fresh or frozen (not in syrup)
12 -
6 tablespoons unsalted butter, softened to room temperature
13 -
1 oz full-fat cream cheese, brick style
14 -
1 1/2 to 2 cups powdered sugar
15 -
1/4 teaspoon salt
# Instructions:
01 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the butter, brown sugar, and white sugar until fluffy. Beat in the egg and vanilla extract. With the mixer on low speed, gradually incorporate the dry ingredients into the butter mixture. Mix in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight.
02 -
Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats. Form the dough into balls approximately 1 to 1.5 tablespoons in size and place them 2 inches apart on the prepared sheets. Bake for 8-10 minutes, or until the tops appear set. Allow cookies to cool completely.
03 -
Blend raspberries until smooth. Strain the puree through a metal sieve to remove the seeds, using the back of a spoon to press the puree through. Transfer the seedless puree to a small saucepan set over low heat. Gently boil, stirring constantly, until reduced and thickened to a jam-like consistency. Let cool completely.
04 -
In a large bowl, beat the butter until soft. Beat in the cream cheese. With the mixer on low, add 1 cup of powdered sugar and salt. Gradually mix in 1 tablespoon of the cooled raspberry puree. Slowly incorporate the remaining powdered sugar, adding another tablespoon of raspberry puree if needed.
05 -
Spread about 1 tablespoon of frosting onto the bottom of a cooled cookie. Place another cookie on top to form a sandwich. Repeat with remaining cookies and frosting to yield approximately 14 sandwiches.
# Notes:
01 -
Chilling the cookie dough is essential for the recipe. Prepare it the night before, if possible, to save time.
02 -
Substitute raspberries with 1-2 tablespoons of seedless raspberry jam if short on time.
03 -
Store finished cookies in the refrigerator for up to 3-4 days due to the fresh berry frosting.