Homemade Chocolate Raspberry Cookie Sandwiches (Print Version)
# Ingredients:
→ Chocolate Cookies
01 -
1 cup all-purpose flour, spooned and leveled
02 -
⅔ cup cocoa powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
10 tablespoons unsalted butter, softened
06 -
¾ cup packed brown sugar
07 -
¼ cup white sugar
08 -
1 large egg, room temperature
09 -
1 teaspoon vanilla
10 -
¾ cup semi-sweet or dark chocolate chips
→ Raspberry Cream Cheese Frosting
11 -
1 cup fresh or frozen raspberries (not in syrup)
12 -
6 tablespoons unsalted butter, room temperature
13 -
1 ounce full-fat brick-style cream cheese
14 -
1½ to 2 cups powdered sugar
15 -
¼ teaspoon salt
# Instructions:
01 -
Whisk dry ingredients in one bowl. In another, beat butter and sugars until fluffy, then add egg and vanilla. Gradually mix in flour mixture, then fold in chocolate chips.
02 -
Cover dough and refrigerate for at least 3 hours or overnight.
03 -
Form 1-1.5 tablespoon dough balls. Bake at 350°F for 8-10 minutes until set.
04 -
Blend raspberries, strain out seeds, then reduce in saucepan until thick like jam. Cool completely.
05 -
Beat butter and cream cheese until fluffy. Gradually mix in powdered sugar, salt, and cooled raspberry puree until desired consistency.
06 -
Spread about 1 tablespoon frosting on bottom of one cookie, then top with another cookie.
# Notes:
01 -
Dough must be chilled for at least 3 hours
02 -
Can substitute raspberry preserves for fresh berries in frosting
03 -
Store in fridge for 3-4 days due to fresh berry frosting