Choc Raspberry Sandwiches (Print Version)
Chewy chocolate cookies paired with a fluffy raspberry cream made from real berries. These are a homemade treat you’ll crave.
# Ingredients:
→ Chocolate Cookies
01 -
¾ cup semi-sweet or dark chocolate chips
02 -
1 teaspoon vanilla
03 -
1 large egg, room temp
04 -
¼ cup white sugar
05 -
¾ cup packed brown sugar
06 -
10 tablespoons unsalted butter, soft
07 -
¼ teaspoon salt
08 -
½ teaspoon baking soda
09 -
⅔ cup cocoa powder
10 -
1 cup all-purpose flour, scoop and level
→ Raspberry Cream Cheese Frosting
11 -
¼ teaspoon salt
12 -
1½ to 2 cups powdered sugar
13 -
1 ounce full-fat cream cheese block
14 -
6 tablespoons unsalted butter, softened
15 -
1 cup fresh or frozen raspberries (no syrup)
# Steps:
01 -
Put a spoonful of that frosting on the flat side of one cookie, then sandwich a second cookie on top.
02 -
Whip up cream cheese and butter until it turns light. Slowly add powdered sugar and a pinch of salt. Pour in cooled raspberry mix. Keep beating until it's as thick as you want.
03 -
Toss raspberries in a blender. Push through a strainer to get rid of seeds, then simmer the juice in a little pot till it’s jammy and thick. Let it chill out until cool.
04 -
Scoop out dough, make balls (about 1 to 1.5 tablespoons each). Bake at 350°F for 8 to 10 minutes. You’ll know they’re done when they don’t look raw in the middle.
05 -
Pop the dough in the fridge, covered up, for at least 3 hours. Overnight is even better.
06 -
Mix up the flour, cocoa, baking soda, and salt in one bowl. In another, beat butter with both sugars till creamy, then drop in the egg and vanilla. Dump in your dry stuff bit by bit. Last, stir in chocolate chips.
# Helpful Notes:
01 -
Let the dough sit in the fridge for no less than 3 hours
02 -
No raspberries handy? You can swap in raspberry jam for the filling.
03 -
Keep finished cookies in the fridge—good for 3 to 4 days since the filling uses fresh berries