Chocolate Raspberry Sandwich Cookies (Print)
Fudgy chocolate cookies paired with tangy raspberry cream, sandwiched for an irresistible dessert.
# What You'll Need:
→ Chocolate Cookies
01 -
1 cup all-purpose flour, spooned and leveled
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2/3 cup cocoa powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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10 tablespoons unsalted butter, softened
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3/4 cup brown sugar, packed
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1/4 cup white sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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3/4 cup chocolate chips, semi-sweet or dark
→ Raspberry Cream Cheese Frosting
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1 cup raspberries, fresh or frozen (not frozen in syrup)
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6 tablespoons unsalted butter, softened to room temperature
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1 oz full-fat cream cheese, brick style
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1 1/2 to 2 cups powdered sugar
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1/4 teaspoon salt
# How to Make It:
01 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat butter, brown sugar, and white sugar until fluffy. Beat in the egg and vanilla. On low speed, mix in dry ingredients 1/2 at a time, then stir in chocolate chips. Cover and refrigerate for 3 hours or overnight.
02 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Shape dough into balls (1 to 1.5 tablespoons each) and place 2 inches apart on sheets. Bake 8-10 minutes or until tops are set. Cool cookies on a wire rack.
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Blend raspberries until smooth, then strain through a sifter to remove seeds. Transfer seedless puree to a small saucepan over low heat. Bring to a gentle boil, stirring frequently, until reduced and thick like jam. Let cool.
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In a large bowl, beat butter until soft, then beat in cream cheese. On low speed, mix in 1 cup powdered sugar and salt. Add 1 tablespoon of cooled raspberry puree and mix. Gradually add remaining powdered sugar and puree until desired consistency is achieved.
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Spread 1 tablespoon of frosting onto the flat side of a cookie and sandwich with another cookie. Repeat to make approximately 14 sandwich cookies.
# Additional Notes:
01 -
Chill cookie dough for at least 3 hours, or overnight for best results.
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Store sandwich cookies in the fridge for up to 3-4 days due to the fresh raspberry frosting.