Chocolate Cookies with Raspberry Frosting


For the cookies

For the frosting


  1. In a medium bowl mix together the flour, cocoa powder, baking soda and salt.
  2. In a large bowl mix together the butter, brown sugar and white sugar until fluffy. Add in the egg and vanilla extract.
  3. With the mixer on low speed, add in the flour mixture into the butter mixture about ½ at a time. Then mix in the chocolate chips.
  4. Cover the bowl with plastic wrap and place the bowl in the fridge for at least 3 hours.
  5. Once the dough is ready, preheat the oven to 350F degrees and line cookie sheets with parchment paper.
  6. Form the dough into balls about 1 tablespoons in size and place them on the lined cookie sheets.
  7. Bake in the preheated oven for 8 to 10 minutes.
  8. For the frosting, add the raspberries in a blender pulse until smooth.
  9. Pour the puree through a metal sifter to remove the seeds. Use the back of a spoon to push the puree through.
  10. Transfer the puree to a saucepan over low heat. Bring the mixture to a gentle bowl while gently stirring. Continue stirring the mixture as it boils and then until it looks thick like jam. You should only end up with a few tablespoons of reduced puree. Allow the puree to cool.
  11. In a large bowl, beat the butter until soft. Beat in the cream cheese.
  12. Mix in about 1 cup of powdered sugar and salt.
  13. Mix in 1 tablespoons of the thick raspberry puree. Make sure it’s completely cooled.
  14. Mix in the rest of the powdered sugar about ½ cup at a time, adding in 1 extra tablespoon of the thick raspberry puree.
  15. Frost the bottom of 1 cookie then sandwich a second cookie over the top.
  16. Enjoy!