Raspberry Cheesecake Chocolate Sandwich Cookies
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!
Servings 8 sandwich cookies
Ingredients
Chocolate Cookies
- 1/4 cup butter, softened
- 1/2 cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Raspberry Cheesecake Filling
- 2 oz cream cheese, softened
- 2 tablespoons butter, softened
- 3/4 cup powdered sugar
- 2 tablespoons seedless raspberry jam
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
Instructions
Chocolate Cookies
- 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.
Raspberry Cheesecake Filling
- 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!