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Fudgy Chocolate Cookies with Raspberry Filling Recipe

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Indulge in these decadent fudgy chocolate cookies filled with a luscious raspberry filling and coated in a smooth layer of melted chocolate. Perfectly balanced with rich cocoa and a hint of fruity tartness, these cookies are an elegant treat for any occasion.

Ingredients

Raspberry Filling

  • 1/2 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup raspberry jam (high-quality or seedless)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Chocolate Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (optional)

Chocolate Coating

  • 8 oz semi-sweet or dark chocolate, melted
  • 1 tablespoon coconut oil (optional for smoother coating)

Instructions

  1. Prepare the Raspberry Filling: In a small saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and raspberries break down, about 5-7 minutes. Remove from heat and let cool completely.
  2. Make the Chocolate Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips if using.
  4. Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Spoon about 1 teaspoon of the cooled raspberry filling onto the center, then place another flattened tablespoon of dough on top and seal the edges carefully to encase the filling completely. Place assembled cookies on a baking sheet lined with parchment paper.
  5. Bake: Bake in the preheated oven for 12-14 minutes or until the cookies are set and edges are firm. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Chocolate Coating: Once the cookies are completely cooled, dip each cookie into the melted semi-sweet or dark chocolate mixed with optional coconut oil for smoothness. Place dipped cookies on parchment paper and refrigerate until the chocolate is set, about 20-30 minutes.
  7. Serve and Store: Serve your fudgy chocolate cookies with raspberry filling chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days to maintain the filling and coating texture.

Notes

  • For a smoother raspberry filling, strain the cooked mixture through a fine sieve to remove seeds after cooking.
  • The coconut oil in the chocolate coating helps to create a glossy finish and smoother coating but is optional.
  • You can substitute raspberry jam with any berry jam of your choice.
  • Ensure cookies are completely cooled before dipping in chocolate to prevent melting.
  • These cookies freeze well for up to 2 months; thaw in the refrigerator before serving.

Find it online: https://justsosavory.com/fudgy-chocolate-cookies-with-raspberry-filling-recipe/