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Chocolate Raspberry Brownie Sandwich Cookies

Chocolate Raspberry Brownie Sandwich Cookies - featured image
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Decadent, fudgy brownie cookies sandwiched with a homemade tart raspberry filling. These bakery-worthy treats are easy to make, endlessly adaptable, and perfect for sharing at any occasion.

Ingredients

Scale
  • 1 cup bittersweet chocolate chips or chopped chocolate
  • 1/2 cup unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp instant espresso powder (optional)
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 1/4 cups fresh raspberries (or frozen, thawed and drained)
  • 1/3 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch (mixed with 1 tbsp water)
  • 2 tbsp mini chocolate chips (optional)
  • Powdered sugar (for dusting, optional)

Instructions

  1. In a large mixing bowl, combine chocolate and butter. Microwave in 20-second intervals, stirring after each, until smooth and glossy, or melt over a double boiler.
  2. Add sugar to the melted chocolate and whisk until slightly cooled. Add eggs, vanilla extract, and espresso powder. Beat until thick and ribbony.
  3. Sift together flour, cocoa powder, baking powder, and salt. Fold dry mix into wet ingredients with a rubber spatula until just combined.
  4. Cover bowl and refrigerate dough for 20-30 minutes to firm up.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Use a medium cookie scoop (about 1.5 tbsp) to portion dough onto sheets, spacing 2 inches apart. Bake for 9-11 minutes, until edges are set but centers look slightly soft.
  7. Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  8. While cookies cool, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Mash berries as they cook. When bubbling, stir in cornstarch slurry. Simmer until thickened and jammy, about 5-7 minutes.
  9. Transfer filling to a small bowl and refrigerate for 15 minutes to firm up.
  10. Spread 1-2 tsp raspberry filling onto the flat side of half the cookies. Top each with a second cookie, pressing gently to sandwich.
  11. Dust with powdered sugar if desired. Serve immediately or store for later.

Notes

Chilling the dough is essential for chewy cookies. Use high-quality chocolate for best flavor. Let the raspberry filling cool before assembling to prevent soggy cookies. For gluten-free or vegan adaptations, substitute flour and eggs as needed. Cookies can be made ahead and stored for up to a week in the fridge.

Nutrition

Keywords: brownie cookies, raspberry filling, sandwich cookies, chocolate dessert, easy cookies, homemade cookies, bakery style, fudgy cookies, party dessert, kid friendly

Find it online: https://blixfood.com/chocolate-raspberry-brownie-sandwich-cookies-easy-decadent-dessert-recipe/