Chocolate Raspberry Sandwich Cookies

Chocolate Raspberry Sandwich Cookies: A Decadent Dessert Delight

If you’re a fan of the classic combination of chocolate and raspberry, these Chocolate Raspberry Sandwich Cookies are going to become your new favorite treat. These cookies combine rich, chewy chocolate cookies with a luscious raspberry cream cheese frosting, creating a perfect balance of sweetness and tartness in every bite. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to impress.

Ingredients

For the Chocolate Cookies:

• 1 cup all-purpose flour, spooned and leveled
• ⅔ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup white sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips (semi-sweet or dark)

For the Raspberry Cream Cheese Frosting:

• 1 cup raspberries (fresh or frozen, not frozen in syrup)
• 6 tablespoons unsalted butter, softened to room temperature
• 1 oz full-fat cream cheese, brick style
• 1 ½ to 2 cups powdered sugar
• ¼ teaspoon salt

Directions

Chocolate Cookies:

1. Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. This will ensure that the baking soda and salt are evenly distributed, which helps the cookies bake evenly.

2. Cream Butter and Sugars:

• In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.

3. Combine Wet and Dry Ingredients:

• With the mixer on low speed, gradually add the dry ingredients to the butter mixture, about ½ at a time, mixing until just combined. The dough will be sticky. Stir in the chocolate chips until evenly distributed throughout the dough.

4. Chill the Dough:

• Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight. Chilling the dough helps to solidify the fat, which results in thicker, chewier cookies.

5. Bake the Cookies:

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
• Roll the chilled dough into balls about 1 to 1.5 tablespoons in size (a little smaller than a golf ball) and place them 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven for 8-10 minutes, or until the tops look set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

Raspberry Cream Cheese Frosting:

1. Prepare Raspberry Puree:

• Add the raspberries to a blender or food processor and pulse until smooth.
• Pour the puree through a metal sifter to remove the seeds, using the back of a spoon to push the puree through. This will give you a smooth raspberry puree without any seeds.

2. Reduce the Puree:

• Transfer the seedless puree to a small saucepan over low heat. Gently bring it to a boil, stirring constantly. Continue to stir and cook until the mixture thickens to a jam-like consistency. You should end up with just a few tablespoons of thickened puree. Allow the puree to cool completely.

3. Make the Frosting:

• In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until combined.
• With the mixer on low speed, mix in 1 cup of powdered sugar and salt.
• Add 1 tablespoon of the cooled raspberry puree and mix until fully incorporated.
• Gradually add the remaining powdered sugar, about ½ cup at a time, adjusting the consistency by adding more raspberry puree as needed. The frosting should be thick and spreadable.

Assemble the Sandwiches:

1. Frost the Cookies:

• Spread about 1 tablespoon of the raspberry cream cheese frosting on the bottom of one cookie, then sandwich with a second cookie on top. Repeat until all cookies are paired. You should have about 14 sandwich cookies in total.

Tips for Success

• Chill the Dough: Don’t skip the chilling step. It’s crucial for preventing the cookies from spreading too much during baking.
• Reduce the Raspberry Puree: Ensure that the raspberry puree is reduced to a thick consistency to avoid a runny frosting.
• Use Fresh Ingredients: Fresh raspberries will give you the best flavor and color for the frosting.

Nutritional Information

• Prep Time: 30 minutes
• Chilling Time: 3 hours
• Cooking Time: 10 minutes
• Total Time: 3 hours 40 minutes
• Calories: 250 kcal per sandwich
• Servings: 14 sandwich cookies

These Chocolate Raspberry Sandwich Cookies are a decadent and delicious treat that combines rich, chocolatey cookies with a creamy, tangy raspberry filling. Perfect for special occasions or just because, these cookies are sure to impress anyone who tries them. Enjoy the perfect blend of flavors

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