Chocolate Raspberry Sandwich Cookies
Chocolate raspberry sandwich cookies feature soft, fudgy chocolate cookies filled with vibrant raspberry cream cheese frosting. Rich cocoa flavor, chewy texture, and a fresh berry filling make these cookies perfect for Valentine’s Day, special occasions, or anytime you want an elegant chocolate dessert.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 14 sandwich cookies
- Category: Desserts
- Cuisine: American
Ingredients
**Chocolate Cookies**
All-purpose flour – 1 cup
Unsweetened cocoa powder – ⅔ cup
Baking soda – ½ teaspoon
Salt – ½ teaspoon
Unsalted butter, softened – 10 tablespoons
Brown sugar – ¾ cup (packed)
Granulated sugar – ¼ cup
Egg – 1 large
Vanilla extract – 1 teaspoon
Chocolate chips – ¾ cup
**Raspberry Cream Cheese Frosting**
Raspberries (fresh or frozen) – 1 cup
Unsalted butter, softened – 6 tablespoons
Cream cheese, full-fat – 1 oz
Powdered sugar – 1½ to 2 cups
Salt – ¼ teaspoon
Instructions
**Make Chocolate Cookie Dough**
Whisk flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl, beat butter with both sugars until light and fluffy. Add egg and vanilla and mix until smooth.
**Combine and Chill**
Slowly mix dry ingredients into wet ingredients. Fold in chocolate chips. Cover dough and refrigerate for at least 3 hours to prevent spreading.
**Bake Cookies**
Preheat oven to 350°F. Roll dough into 1–1½ tablespoon balls and place 2 inches apart on parchment-lined baking sheets. Bake for 8–10 minutes until tops are set. Cool completely before frosting.
**Make Raspberry Reduction**
Blend raspberries until smooth and strain out seeds. Simmer purée over medium-low heat, stirring often, until thick and jam-like. Cool completely.
**Prepare Frosting**
Beat butter and cream cheese until smooth. Add powdered sugar gradually, then mix in small amounts of cooled raspberry reduction until frosting is smooth and pipeable.
**Assemble Sandwich Cookies**
Pipe or spread about 1 tablespoon frosting onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
• Chill dough fully to prevent flat cookies.
• Cool cookies completely before frosting to avoid melting.
• Straining raspberry seeds creates smoother frosting.
• Use room-temperature egg for best dough texture.
• Use a cookie scoop for uniform sandwich sizing.