Chocolate Raspberry Cream Sandwich Cookies

Cookies and cream – a classic combo! An all-time favorite! How could we possibly make it any better?

Not to play devil’s hungry advocate, but…

I could think of one way.

It might upset the stark traditionalists out there. The devout followers may guffaw and turn up their noses. But I’m willing to stand my ground for a taste of something new.

Summer is my inspiration. Summer has me dreaming about my old childhood home, and my dad’s garden in the backyard.

Despite how methodically and tactfully he planned his garden every year, knowing exactly what he would plant and exactly where each thing would grow, there was still a hint of natural, feral mischief that found its way over to the other side of the fence he built.

Wild raspberry bushes!

Those fresh berries, at first unwelcome guests in our backyard, became a source of excited anticipation for my whole family.

We would follow my dad outside to the garden every morning, run over to the fence, and find those bright bursts of red among the green leaves.

It took sooooo much personal discipline (likely brought on by my mom’s repeat yells that we needed to wash them in the kitchen sink first) for us to not pluck them right from the bush and eat them all outside among the tomato plants and fresh herbs.

Sweet, ripe, juicy – a flawless bite of serendipitous nature.

So, you cold-hearted purists (you know I love you all), can you really be angry with us at Foodal for wanting to add raspberries to our recipes with every chance we get?

How could you be mad, with all of the baked goods we’ve made for you? Our vibrant raspberry recipes like sweet layer cakes, overnight French toast, and fluffy muffins must have brought smiles to your faces!

And you’ll be sure to enjoy these raspberry cream chocolate sandwiches, a subtle update to the classic cookies and cream recipe.

The thin and chewy chocolate cookies have a slight crunch to them. And between those perfect cocoa rounds? A sweetened cream cheese filling mixed with fresh raspberries.

Loosen those harsh culinary standards, and try a fresh and fruity new recipe. You might actually enjoy it…

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Cooking by the Numbers…

Step 1 – Make the Dough

Line two baking sheets with parchment paper or silicone mats. Set aside.

In a large bowl, sift together the all-purpose flour, bread flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

Why the bread flour? Since bread flour has a high protein content, it will increase the gluten’s strength and help the treats keep their shapes. Just be careful to not overmix the dough – there’s more of a chance it will be tough after baking!

In a separate small bowl, whisk together the eggs and vegetable oil until combined.

Add egg mixture to flour mixture. Mix with a sturdy spoon until all ingredients are combined and a thick and crumbly dough forms. It won’t be too sticky.

Step 2 – Divide and Roll

Place the dough onto a lightly floured work surface. Divide in half and set one half aside. Lightly flour the top of the dough. With a rolling pin, roll out the dough to about a 1/4-inch thickness, using more flour to dust as necessary.

If the dough is too crumbly to roll and keeps sticking to the rolling pin, use a piece of parchment paper to cover the dough and continue rolling – the parchment will keep the dough intact and prevent any sticking.

Step 3 – Shape

Use a circle-shaped cutter to cut into desired shapes. I made mini sandwiches, using a cutter that was 2 inches in diameter. Place shapes onto one of the prepared baking sheets, leaving some space between each one.

Repeat Steps 2 and 3 with the other dough half.

I recommend only rolling the dough once, and saving the scraps to prevent waste. Rolling a second time will cause the dough to become tough and chewy once baked.

You can use the scraps for other tasty purposes! Here are a couple ideas:

• Bake the scraps and pulverize into small crumbs to use as a chocolate crust for cheesecakes and cream pies.
• Bake the scraps and break into large chunks. Use as crunchy layers in a cookie parfait.

Step 4 – Chill and Bake

Don’t toss them in the oven just yet! Chill the shaped forms in the refrigerator for about 30 minutes, until cold and solid. This will help them keep their shape.

While they are chilling, preheat your oven to 350°F.

Once they have chilled, bake for 5-7 minutes, or until they are slightly puffed. Yup, they only take just a few minutes to bake. They will still be very soft to the touch, but will continue to cook and harden once they are out of the oven.

They can overbake very quickly, so make sure you are careful with your timing.

Step 5 – Make the Filling

Here’s one question before mixing the filling ingredients: are your cream cheese and butter at room temperature? Don’t forget! Room temperature ingredients will help you whip up this filling in no time at all, without any lumps!

In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat together the (room temp!) cream cheese, unsalted butter, and vanilla extract.

Slowly add confectioners’ sugar about 1/2 cup at a time.

Add the fresh fruit or jam and mix again to combine. If using fresh fruit, thoroughly mix into the filling with the paddle attachment to break up the raspberries and evenly distribute them into the filling.

Evenly divide all of the filling among half of the cookies, using a spatula or a piping bag. Add the other half on top and push down gently to spread the filling close to the edges.

Serve immediately, or store the sandwiches in the refrigerator. Let them come to room temperature before serving – they will be too hard and crunchy to serve cold.