Description
Rich chocolate cookies paired with a tangy raspberry cream cheese filling make these cookie sandwiches a swoon-worthy dessert for Valentine’s (or any chocolate-craving moment). Soft, fudgy, and bursting with real raspberry flavor, they’re like a chocolate-covered berry—but in cookie form!
Ingredients
Scale
For the Chocolate Cookies
- 1 cup all-purpose flour (measured correctly by spooning and leveling)
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, softened to room temp
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet or dark chocolate chips
For the Raspberry Cream Cheese Filling
- 1 cup raspberries (fresh or frozen—just make sure they’re not packed in syrup)
- 6 tablespoons unsalted butter, softened
- 1 oz full-fat brick-style cream cheese
- 1½ to 2 cups powdered sugar
- ¼ teaspoon salt
Instructions
How to Make the Cookies
- Combine the dry ingredients.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the butter and sugars.
- In a large mixing bowl, use an electric mixer to beat the softened butter with the brown and white sugars until light and fluffy. Mix in the egg and vanilla until smooth.
- Mix the dough.
- Turn your mixer to low and slowly add the dry ingredients to the wet, mixing until just combined. The dough will be sticky. Stir in the chocolate chips.
- Chill the dough.
- Cover the bowl tightly and refrigerate the dough for at least 3 hours or overnight. This helps the cookies bake thick and chewy instead of flat.
- Bake the cookies.
- When you’re ready to bake, preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Scoop the dough into balls about 1 to 1.5 tablespoons in size (think just smaller than a golf ball) and place 2 inches apart. You should get about 28 cookies.
- Bake for 8–10 minutes, just until the tops are set. Cool completely before adding filling.
Making the Raspberry Frosting
- Start with the raspberries.
- Add berries to a blender or food processor and pulse until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Use the back of a spoon or spatula to help it along.
- Cook down the puree.
- Pour the seedless puree into a small saucepan. Heat it on low, stirring gently until it starts to bubble. Simmer and stir until the mixture thickens to a jam-like texture. You’ll end up with just a few tablespoons of concentrated raspberry. Let it cool completely before using.
- Make the frosting.
- In a mixing bowl, beat the softened butter until smooth. Mix in the cream cheese. With your mixer on low, add 1 cup of powdered sugar and the salt. Stir in 1 tablespoon of the cooled raspberry reduction.
- Continue adding powdered sugar, ½ cup at a time, along with another tablespoon of raspberry puree, until the frosting is fluffy and pipeable.
Assemble the Cookie Sandwiches
- Pair up the cookies by size. Spread or pipe a generous tablespoon of raspberry frosting onto the bottom of one cookie, then top with another. Gently press together to sandwich. You should get about 14 sandwich cookies in total.
Notes
Tips for Success
- Don’t skip chilling the dough! This step gives the cookies structure and keeps them from spreading too much while baking.
- Plan ahead. Making the dough the night before works great—bake and frost the next day.
- Need a shortcut? Use 1–2 tablespoons of seedless raspberry jam in the frosting instead of cooking down fresh berries. It’s a great time-saver and still tastes amazing.
- Keep them cold. Since the frosting has fresh berries and cream cheese, store the cookies in the fridge. They’ll stay fresh for 3–4 days.
- Have leftover frosting? Pipe it on cupcakes, brownies, or sneak a little taste with a spoon. No one’s judging.
These chocolate raspberry sandwich cookies are the perfect mix of rich, fruity, and creamy. Whether you’re whipping them up for Valentine’s Day or just because life calls for cookies, they’re a total win.
- Prep Time: 1 hour
- Cooling Time: 3 hours
- Cook Time: 8 minutes
Nutrition
- Calories: 326 kcal
- Sugar: 34 g
- Sodium: 154 mg
- Fat: 16 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 49 mg