Description
Raspberry Fudgy Chocolate Cookies offer a decadent treat combining rich, fudgy chocolate cookie dough with a tart raspberry filling, all enrobed in a glossy chocolate coating. These cookies provide a perfect balance of sweet and tangy with a soft, gooey texture, ideal for gifting or enjoying with coffee or ice cream.
Ingredients
Scale
For the Raspberry Filling:
- ½ cup fresh or thawed raspberries
- ¼ cup raspberry jam (seedless preferred for smoothness)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Chocolate Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (optional)
For the Chocolate Coating:
- 8 oz semi-sweet or dark chocolate, melted
- 1 tbsp coconut oil (optional for shine)
Instructions
- Prepare Raspberry Filling: In a saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy, about 5 minutes. Remove from heat and allow to cool completely before using.
- Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in semi-sweet chocolate chips, if using. Chill the dough in the refrigerator for 30 minutes to make shaping easier and prevent spreading during baking.
- Fill and Shape Cookies: Scoop about 1½ tablespoons of the chilled dough and flatten it into a disc. Place about ½ teaspoon of the cooled raspberry filling in the center of the dough disc. Cover with another flattened dough piece, carefully sealing the edges to enclose the filling completely. Roll the filled dough into a smooth ball. Repeat this process for all dough and filling. Place the shaped cookies about 2 inches apart on a baking sheet lined with parchment paper.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft, to keep the fudgy texture. Remove from the oven and cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
- Dip in Chocolate: Melt the semi-sweet or dark chocolate along with coconut oil (if using) in the microwave in short intervals, stirring frequently to ensure a smooth consistency. Dip the tops of the cooled cookies into the melted chocolate to coat. Allow the chocolate to set at room temperature or refrigerate briefly to speed up the process.
Notes
- Chill the cookie dough before shaping to prevent spreading and improve texture.
- Seal the edges of the cookie dough well to avoid raspberry filling leaks during baking.
- Do not overbake; the cookies should remain fudgy and soft in the center.
- Add coconut oil to melted chocolate for a shinier and more professional coating.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry chocolate cookies, fudgy cookies, chocolate-dipped cookies, raspberry filling, homemade chocolate cookies, dessert recipes
