After the whole Red Velvet Cake debacle, I needed to regroup with a recipe that could reintroduce positive cooking vibes into my kitchen. I went back to the archives and decided to throw two tried and true favorites, Golden Oreos with Raspberry Filling and Regular Oreos, together. Not surprisingly, I ended up with something amazing.

Unlike the previous weeks’ beet experiments, the raspberries in this recipe deliver both a pleasing flavor and color that are both so appropriate for this Valentine’s season. As an added bonus, they were way easier to make than a cake which made them that much more lovable. Dear cookies, thank you for not being Red Velvet Cake.

Chocolate Raspberry Sandwich Cookies


  • 1 1/4 C all-purpose flour
  • 1/2 C cocoa powder (We used dutch process in the ones photographed.)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 C sugar
  • 1/2 C plus 2 TBSP unsalted butter, at room temperature
  • 1 large egg


  • 4 oz cream cheese, softened
  • 1/4 C butter, softened
  • 1/4 C smashed raspberries (About 2 handfuls prior to smashing, frozen is fine)
  • 2 1/2- 3 C powdered sugar
  1. Preheat to 375 °F.
  2. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
  3. Roll the dough into balls (1″ for bite sized or 2″ for larger cookies), place on baking sheet, and smash ever so slightly. (I use a baking stone and a cookie sheet with a silpat mat to help them bake nicely.) Bake for 9 minutes or until the center of the cookie looks set and a few cracks ripple through the cookies.
  4. To make the filling, first crush your raspberries. Using the tines of a fork, simply mash the raspberries in a bowl. You then have two options, you can leave the seeds in or you can push the raspberries through a fine mesh sieve to remove them. (The ones pictured in this post have the seeds removed, but the ones in our Golden Oreo post have seeds.) Choose your method and then set the raspberries aside.
  5. Beat together the butter and cream cheese until creamy and free of lumps. Add the raspberries and mix until incorporated. Gradually beat in the sugar on low speed until the frosting reaches your desired consistency. (Keep in mind the frosting will set up as it sits, especially if you put the cookies in the fridge.)
  6. To assemble the cookies, frost one cookie and then place another cookie, equal in size to the first, on top. Lightly press, to work the filling evenly to the outsides of the cookie.

Written by Audrey

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