Description
Delightful homemade chocolate raspberry sandwich cookies blend rich cocoa with tangy berry sweetness, creating irresistible handheld treats. Chocolate lovers will savor each delicate bite of these elegant, perfectly balanced cookies crafted with passion and precision.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- 3/4 cup brown sugar
- 1 cup fresh or frozen raspberries
- 1 ounce (28 grams) full-fat brick-style cream cheese
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 to 2 cups powdered sugar
Wet Ingredients:
- 10 tablespoons (142 grams) unsalted butter, softened
- 1/4 cup white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 6 tablespoons (85 grams) unsalted butter, room temperature
- 3/4 cup semi-sweet or dark chocolate chips
- 1/4 teaspoon salt
Instructions
- Create a rich chocolate cookie base by thoroughly combining dry ingredients in a mixing bowl, ensuring no lumps remain.
- In a separate bowl, cream butter and sugars until light and airy, then incorporate egg and vanilla extract for enhanced flavor depth.
- Gradually fold flour mixture into wet ingredients, blending until a uniform dough forms, then gently mix in chocolate chips for delightful texture.
- Wrap dough tightly and refrigerate for minimum 3 hours, allowing flavors to meld and dough to firm up completely.
- Preheat oven to 350°F and prepare baking sheets with parchment paper for even heat distribution.
- Scoop dough into uniform balls, spacing them evenly on prepared baking sheets to ensure consistent baking.
- Bake cookies for 8-10 minutes until edges are slightly golden and centers appear set, avoiding over-browning.
- Transform fresh raspberries into smooth puree by blending and straining to remove seeds, eliminating any potential graininess.
- Reduce raspberry puree in a saucepan over medium heat until thickened to jam-like consistency, stirring frequently to prevent burning.
- Allow raspberry reduction to cool completely before incorporating into frosting mixture.
- Whip butter and cream cheese together until exceptionally smooth and fluffy, creating a luxurious base for frosting.
- Gradually integrate powdered sugar, salt, and cooled raspberry puree, adjusting consistency to achieve perfect spreading texture.
- Carefully match cookies by size, then generously spread raspberry frosting on one cookie surface.
- Gently sandwich matching cookies together, pressing lightly to distribute frosting evenly and create elegant sandwich cookies.
Notes
- Ensure butter is at room temperature for smooth, even mixing when creaming with sugars.
- Chill dough thoroughly to prevent excessive spreading and maintain cookie shape during baking.
- Use fresh, ripe raspberries for the most vibrant and intense fruit flavor in the puree.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Cool raspberry puree completely before adding to frosting to prevent separation and maintain creamy texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Freeze assembled sandwich cookies for quick dessert option that keeps well for several weeks.
- Prep Time: 3 hours 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg