Silky raspberry cheesecake frosting is sandwiched between brownie-like chocolate cookies and the rest is history. These chocolate sandwich cookies are incredibly easy to make and so gorgeous!
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside. Place butter and sugar in a large bowl and beat with an electric mixer until completely smooth and creamy, about 2 minutes. Beat in egg and vanilla until smooth. Add cocoa, flour, baking soda, and salt to mixture and beat until a dough forms.
Scoop dough into 1-in balls and place 1-in apart on prepared baking sheets. Bake cookies at 350F 8-10 minutes or until flat and edges are set. Cool cookies on sheet 5 minutes then transfer to a wire cooling rack to cool completely.
In a medium bowl with a handheld electric mixer, beat softened cream cheese on high speed until completely creamy, about 2 minutes. Beat in butter and powdered sugar and continue to beat an additional 2 minutes until frosting is thick and completely creamed. Slowly beat in raspberry jam, vanilla and cream until frosting is creamy and spreadable.
Spread cream cheese frosting over bottoms of half of cookies. Top each with an additional cookie. Enjoy!