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Horizontal image of a stack of cookies, and one other cookie resting on the stack, surrounded by raspberries.

Chocolate Raspberry Cream Sandwich Cookies


  • Author: Nikki Cervone
  • Prep Time: 40 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 20 small cookie sandwiches 1x

Description

If you love cookies and cream, try our homemade chocolate cookie sandwiches with raspberry cream, a fruity update to the classic.


Scale

Ingredients

For the Cookies:

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup bread flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil

For the Filling:

  • 4 ounces cream cheese, softened to room temperature
  • 6 tablespoons unsalted butter, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 1 cup fresh raspberries, or 12 tablespoons raspberry jam

Instructions

For the Cookies:

  1. Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, sift together the all-purpose flour, bread flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate small bowl, whisk together the eggs and vegetable oil until combined.
  4. Add egg mixture to flour mixture. Mix with a sturdy spoon until all ingredients are combined and a thick, slightly crumbly dough forms.
  5. Place dough on 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. Use a small cookie cutter (2 inches in diameter to get small sandwiches) to cut into desired shapes. Place shapes onto baking sheets, leaving some space between each. Repeat with the other dough half. Discard the scraps, or save for another use.
  6. Chill the shaped dough in the fridge for about 30 minutes.
  7. While the dough is chilling, preheat oven to 350°F.
  8. Bake for 5-7 minutes, or until the cookies are slightly puffed. They will still be very soft to the touch.
  9. Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.

For the Filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat together the cream cheese, butter, and vanilla. Slowly add powdered sugar about 1/2 cup at a time. Add the fruit or jam and mix again to combine.
  2. Evenly divide the filling among half of the cookies, using a spatula or a piping bag. Add the other cookies on top and push down gently to spread the filling close to the edges. Serve and enjoy!
  3. Store in the refrigerator for up to one week. Let the cookies come to room temperature before serving again.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: cookie, sandwich, chocolate, raspberry, cream cheese