Chocolate Raspberry Sandwich Cookies
Indulge in the perfect harmony of rich, decadent chocolate cookies paired with a vibrant, tangy raspberry cream cheese frosting. These exquisite sandwich cookies offer a delightful textural contrast and a sophisticated flavor profile that makes them an ideal treat for any occasion. Prepare to impress with this elegant yet comforting dessert.
Prep Time
45 minutes active, plus 3 hours chilling
Cook Time
8-10 minutes per batch
Total Time
Approximately 3 hours 55 minutes
Servings
Makes approximately 14 sandwich cookies (28 individual cookies)
Keywords
Why This Recipe Delivers
- A perfect balance of rich, deep chocolate and bright, tangy raspberry.
- Features a creamy, irresistible cream cheese frosting made with real fruit.
- Offers a delightful contrast in textures, from the chewy cookie to the smooth filling.
- An elegant dessert that is perfect for special occasions or a luxurious everyday treat.
- The recipe yields a generous batch, perfect for sharing or enjoying over time.
Ingredients
- Chocolate Cookies:
- 120 grams (1 cup) all-purpose flour, spooned and leveled
- 75 grams (2/3 cup) cocoa powder, unsweetened
- 2.5 milliliters (1/2 teaspoon) baking soda
- 1.25 milliliters (1/4 teaspoon) salt
- 140 grams (10 tablespoons) unsalted butter, softened to room temperature
- 150 grams (3/4 cup) light or dark brown sugar, packed
- 50 grams (1/4 cup) granulated white sugar
- 1 large egg, at room temperature
- 5 milliliters (1 teaspoon) vanilla extract
- 125 grams (3/4 cup) semi-sweet or dark chocolate chips
- For the Raspberry Cream Cheese Frosting:
- 125 grams (1 cup) fresh or frozen raspberries (ensure frozen berries are not in syrup)
- 85 grams (6 tablespoons) unsalted butter, softened to room temperature
- 28 grams (1 ounce) full-fat cream cheese, brick style, softened to room temperature
- 180-240 grams (1 1/2 to 2 cups) powdered sugar, sifted
- 1.25 milliliters (1/4 teaspoon) salt
Instructions
- For the Chocolate Cookies, begin by combining the dry ingredients. In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a separate large mixing bowl, using an electric mixer, beat together the softened unsalted butter, packed brown sugar, and granulated white sugar on medium-high speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes.
- Reduce the mixer speed to medium-low. Beat in the room temperature large egg and vanilla extract, mixing until just combined and smooth. Do not overmix.
- With the mixer on its lowest speed, gradually add the whisked dry flour mixture into the butter mixture, incorporating it about half at a time. Mix until just combined; the dough will be noticeably sticky. Gently fold in the chocolate chips using a spatula until evenly distributed.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the dough to prevent a skin from forming. Place the bowl in the refrigerator for a minimum of 3 hours, or ideally, overnight. This chilling process is crucial for firming the dough, making it easier to handle, and enhancing the flavor.
- When ready to bake, preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Remove the chilled dough from the refrigerator. Form the dough into uniform balls, each approximately 15-20 grams (1 to 1.5 tablespoons) in size, slightly smaller than a golf ball. Place the dough balls about 5 centimeters (2 inches) apart on the prepared baking sheets. Aim for around 28 individual cookies.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops appear slightly cracked but still soft in the center. The cookies will firm up as they cool. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the Raspberry Cream Cheese Frosting. Add the fresh or frozen raspberries to a blender or food processor and pulse until a smooth puree forms.
- Pour the raspberry puree through a fine-mesh metal sifter set over a small bowl to remove all the seeds. Use the back of a spoon or a rubber spatula to press the puree through the sieve, extracting as much liquid as possible.
- Transfer the seedless raspberry puree to a small saucepan. Place it over low heat and bring the mixture to a gentle simmer. Continuously stir the mixture as it boils gently, allowing it to reduce and thicken significantly, similar to a jam consistency. You should end up with only a few tablespoons of intensely flavored, thick puree. Remove from heat and allow the puree to cool completely to room temperature.
- In a large bowl, using an electric mixer, beat the softened unsalted butter until it is light and fluffy. Add the softened brick-style cream cheese and beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Thirteenth Step: With the mixer on low speed, gradually add about 120 grams (1 cup) of the sifted powdered sugar and the salt. Mix until just combined.
- Fourteenth Step: Add 1 tablespoon of the completely cooled, thick raspberry puree to the frosting mixture. Mix until evenly distributed.
- Fifteenth Step: Continue adding the remaining powdered sugar, about 60 grams (1/2 cup) at a time, mixing well after each addition. Adjust the sweetness and consistency to your preference. If desired, incorporate an additional tablespoon of the thick raspberry puree for a stronger raspberry flavor and color, ensuring it is still cool.
- Sixteenth Step: Once the cookies are completely cooled, it's time to assemble the sandwiches. Take one cookie and spread about 15-20 grams (1 tablespoon) of the raspberry cream cheese frosting onto its flat bottom side. Gently place a second cookie on top, pressing lightly to form a sandwich. Repeat with the remaining cookies and frosting. This should yield approximately 14 finished sandwich cookies.
Tools You’ll Need
- Medium and large mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- Plastic wrap
- Baking sheets
- Parchment paper or silicone baking mats
- Blender or food processor
- Fine-mesh metal sifter
- Small saucepan
- Wire cooling rack
Essential Success Tips
- Ensure butter and cream cheese are truly softened to room temperature for a smooth, lump-free frosting and well-incorporated cookie dough.
- Do not skip the chilling time for the cookie dough; it's essential for flavor development and prevents the cookies from spreading too much during baking.
- When reducing the raspberry puree, watch it closely and stir continuously to prevent scorching. It should be thick like jam before cooling.
- For the frosting, add powdered sugar gradually and taste as you go to achieve your desired sweetness and consistency. Sifting the powdered sugar will prevent lumps.
- Allow cookies to cool completely before frosting; warm cookies will melt the frosting.
Professional Cooking Secrets
- To achieve a deeper chocolate flavor, lightly toast your cocoa powder in a dry pan over low heat for a few minutes before adding it to the flour mixture. This blooming process enhances its complexity.
- For an extra layer of texture and visual appeal, consider rolling the edges of the frosted sandwich cookies in finely chopped pistachios or a sprinkle of additional chocolate shavings.
- If you want to intensify the raspberry flavor even further, you can add a tiny drop of raspberry extract (not syrup) to your cooled, reduced raspberry puree before incorporating it into the frosting. Be mindful, as extracts are potent.
Notes
- Brown sugar: For optimal results, ensure the brown sugar is firmly packed into the measuring cup for accurate sweetness and moisture. Both light and dark brown sugar work well.
- Raspberries: Both fresh and frozen raspberries work perfectly. If using frozen, there's no need to thaw them before blending, but ensure they are not packed in syrup, which could alter the frosting's consistency and sweetness.
- Storage: Store assembled Chocolate Raspberry Sandwich Cookies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze un-frosted cookies in an airtight container for up to 1 month. Thaw and frost as needed.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! The cookie dough can be made and chilled for up to 2-3 days in the refrigerator before baking. The baked cookies, unfrosted, can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to a month. The raspberry puree for the frosting can also be made a day or two in advance and stored in the refrigerator.
My cookies spread too much. What went wrong?
Several factors can cause cookies to spread. Ensure your butter wasn't too soft (over-softened butter has a lower melting point). Most importantly, make sure the dough was adequately chilled for at least 3 hours, or ideally overnight. Also, accurately measuring your flour by spooning and leveling, rather than scooping, helps prevent adding too much, which can make dough too dry and prone to spreading.
Can I use another fruit for the frosting?
Yes, you can experiment with other berries like blackberries or strawberries. The key is to reduce the fruit puree to a thick, concentrated consistency, just like with the raspberries, to ensure the frosting remains stable and flavorful without becoming too watery.
Nutrition Facts (Per Serving)
Per sandwich cookie (estimated): Calories: 320, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 45mg, Sodium: 120mg, Carbohydrates: 40g, Fiber: 2g, Sugar: 28g.
Allergy Information
Contains dairy (butter, cream cheese) and gluten (all-purpose flour). May contain soy if using chocolate chips with soy lecithin. For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free all-purpose baking blend containing xanthan gum.
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