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Chocolate Raspberry Sandwich Cookies
Chocolate Raspberry Sandwich Cookies
- Recipe Submitted by maryjosh on 01/22/2020
Ingredients List
- For the Cookies:
- 1/2 cup unsalted butter , melted
- 1/2 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla
- 1 cup all-purpose flour , spooned and leveled
- 1/2 cups cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Raspberry Cream Cheese Frosting:
- 1 cup fresh or frozen raspberries (if using frozen ensure your raspberries are not frozen in syrup)
- 1 tablespoon granulated sugar
- 1/4 cup unsalted butter ,softened to room temperature
- 3 oz brick style cream cheese , softened to room temperature
- 1 and 1/2 to 2 cups powdered sugar/confectioner's sugar/icing sugar , sifted
- 1/4 teaspoon salt
Directions
Preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
In a large bowl using a stand or hand-held electric mixer, cream together the melted butter and sugars on medium-low speed. Once no sugar lumps remain, add in the egg and vanilla and continue mixing until combined.
In a separate medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. Add the flour mixture into the butter mixture about 1/2 at a time while mixing on low speed. Scrape down the sides of the bowl as necessary. The dough with be thick and very sticky.
Using a cookie scoop, form the dough into balls of about 1 to 1.5 tablespoons in size, depending on your cookie scoop. I got about 24 in total. Place the dough balls 2 inches apart on the lined cookie trays, and flatten the tops of each cookie. Bake the cookies for 6-8 minutes - the tops should look almost set when you remove them from the oven. Allow the cookies to cool on their baking tray for at least 10 minutes, then transfer to a wire rack to continue cooling.
To make the icing, first add the raspberries and tablespoon of granulated sugar to a small saucepan. On the burner over medium heat, allow the berries to melt and then boil while stirring occasionally. You want to boil the mixture down to reduce the water and it looks like a thick jam or compote consistency. I allowed mine to boil while stirring occasionally for about 10 minutes. After - your mixture should reduce to about 1/4 cup to 1/3 cup. Allow to cool slightly, then add to a food processor or blender and pulse for about 10 seconds - you don't want to pulse the seeds into smaller pieces. Then strain the mixture using a sieve to remove the seeds. You should end up with about 2-3 tablespoons of a very thick raspberry sauce with no seeds. Allow to cool completely (this is 100% mandatory).
Then in a large bowl using a stand or hand-held electric mixer, beat the cream cheese and butter together until smooth. Add in 1 tablespoon of the raspberry mixture, followed by adding the powdered sugar about 1/2 cup at a time and mixing on low speed. After you've added 1 full cup of powdered sugar, add in 1 more tablespoon of the raspberry mixture. Continue mixing on low speed and add in the rest of the powdered sugar about 1/2 cup at a time until you reach your desired level of sweetness. The frosting should be creamy and smooth. It will be thinner than peanut butter in consistency, and not thick enough to pipe using a detailed piping tip.
Frost the bottom of one cookie with 1 to 2 tablespoons of frosting and place a second cookie of equal size on top. The recipe should make about 11-14 sandwiches total, depending on the size of your cookie scoop.
In a large bowl using a stand or hand-held electric mixer, cream together the melted butter and sugars on medium-low speed. Once no sugar lumps remain, add in the egg and vanilla and continue mixing until combined.
In a separate medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. Add the flour mixture into the butter mixture about 1/2 at a time while mixing on low speed. Scrape down the sides of the bowl as necessary. The dough with be thick and very sticky.
Using a cookie scoop, form the dough into balls of about 1 to 1.5 tablespoons in size, depending on your cookie scoop. I got about 24 in total. Place the dough balls 2 inches apart on the lined cookie trays, and flatten the tops of each cookie. Bake the cookies for 6-8 minutes - the tops should look almost set when you remove them from the oven. Allow the cookies to cool on their baking tray for at least 10 minutes, then transfer to a wire rack to continue cooling.
To make the icing, first add the raspberries and tablespoon of granulated sugar to a small saucepan. On the burner over medium heat, allow the berries to melt and then boil while stirring occasionally. You want to boil the mixture down to reduce the water and it looks like a thick jam or compote consistency. I allowed mine to boil while stirring occasionally for about 10 minutes. After - your mixture should reduce to about 1/4 cup to 1/3 cup. Allow to cool slightly, then add to a food processor or blender and pulse for about 10 seconds - you don't want to pulse the seeds into smaller pieces. Then strain the mixture using a sieve to remove the seeds. You should end up with about 2-3 tablespoons of a very thick raspberry sauce with no seeds. Allow to cool completely (this is 100% mandatory).
Then in a large bowl using a stand or hand-held electric mixer, beat the cream cheese and butter together until smooth. Add in 1 tablespoon of the raspberry mixture, followed by adding the powdered sugar about 1/2 cup at a time and mixing on low speed. After you've added 1 full cup of powdered sugar, add in 1 more tablespoon of the raspberry mixture. Continue mixing on low speed and add in the rest of the powdered sugar about 1/2 cup at a time until you reach your desired level of sweetness. The frosting should be creamy and smooth. It will be thinner than peanut butter in consistency, and not thick enough to pipe using a detailed piping tip.
Frost the bottom of one cookie with 1 to 2 tablespoons of frosting and place a second cookie of equal size on top. The recipe should make about 11-14 sandwiches total, depending on the size of your cookie scoop.
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