Description
Homemade chocolate raspberry sandwich cookies deliver classic European bakery elegance with rich cocoa layers and tangy fruit filling. Delicate chocolate wafers embrace silky raspberry preserves, creating perfect balance for dessert lovers seeking refined sweetness.
Ingredients
Scale
- 10 tbsps (140 g) unsalted butter, softened
- 1 cup (240 ml) all-purpose flour
- ¾ cup (150 g) brown sugar, packed
- ⅔ cup (60 g) cocoa powder
- ¾ cup (130 g) chocolate chips (semi-sweet or dark)
- 1 large egg, room temperature
- ¼ cup (50 g) white sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 6 tbsps (85 g) unsalted butter, softened to room temperature
- 1 cup raspberries (fresh or frozen, not frozen in syrup)
- 1 oz (28 g) full-fat cream cheese, brick style
- 1 ½ to 2 cups powdered sugar
- ¼ tsp salt
Instructions
- Dry Ingredient Fusion: Thoroughly combine flour, cocoa powder, baking soda, and salt in a mixing bowl, creating a uniform dry foundation.
- Butter Transformation: Cream butter with brown and white sugars until light and fluffy, then seamlessly blend in egg and vanilla extract.
- Dough Development: Gently fold dry ingredients into the butter mixture, ensuring complete integration, then incorporate chocolate chips evenly throughout the dough.
- Flavor Maturation: Wrap dough in plastic and refrigerate for 3 hours to allow flavors to develop and texture to stabilize.
- Cookie Preparation: Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats. Shape chilled dough into uniform balls with ample spacing.
- Baking Process: Bake for 8-10 minutes until cookie tops set, briefly rest on baking sheets, then transfer to cooling rack.
- Raspberry Puree Creation: Blend fresh raspberries and strain through a fine sieve to extract a smooth, seedless puree. Simmer in a saucepan over low heat, stirring continuously until reduced to a thick, jam-like consistency.
- Frosting Composition: Whip butter until smooth, blend in cream cheese, then gradually incorporate powdered sugar and salt. Mix in cooled raspberry puree until frosting reaches a vibrant, spreadable texture.
- Cookie Assembly: Carefully spread raspberry cream cheese frosting between two cookies, creating elegant sandwich structures. Complete the process until all cookies are paired, yielding approximately 14 decadent treats.
Notes
- Chill Dough Strategically: Refrigerate cookie dough for at least 3 hours to enhance flavor depth and prevent excessive spreading during baking.
- Seed Removal Technique: Strain raspberry puree through a fine metal sifter to eliminate seeds, ensuring a smooth, luxurious frosting texture.
- Controlled Baking Window: Watch cookies closely during 8-10 minute baking period; remove when tops look set to maintain soft, chewy interior.
- Frosting Consistency Matters: Mix raspberry cream cheese frosting at low speed to prevent over-beating, creating a spreadable, vibrant filling that binds cookies perfectly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 192
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg