Fudgy Chocolate Cookies with Raspberry

These Fudgy Chocolate Cookies with Raspberry are the ultimate indulgence for chocolate lovers with a fruity twist. Each cookie features a rich, fudgy chocolate dough wrapped around a vibrant raspberry filling, then finished with a glossy chocolate coating. The combination of deep cocoa flavor and tangy raspberries creates a decadent treat that’s perfect for holidays, special occasions, or anytime you crave something a little extra.

• Prep time15 minutes
• Chill time30 minutes
• Servings4
• DifficultyMedium

Fudgy Chocolate Cookies with Raspberry Ingredients

For the Raspberry Filling:

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

For the 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)

For the Chocolate Coating:

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

Step 1: Make the Raspberry Filling

• In a small saucepan, combine the fresh raspberries, raspberry jam, sugar, cornstarch, and lemon juice.
• Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens into a jam-like consistency, about 5 minutes. The jam will help enhance the natural raspberry flavor and give a more intense fruity burst.
• Remove from heat and let the filling cool completely before using.

Step 2: Prepare the Chocolate Cookie Dough

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using chocolate chips, fold them in at this stage.
• Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Step 3: Assemble the Cookies

• Take about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm.
• Place about 1/2 teaspoon of the cooled raspberry filling in the center.
• Cover the filling with another small flattened piece of dough, and seal the edges by gently pinching them together. Roll the filled dough into a ball and place it on the prepared baking sheet.
• Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart on the baking sheet.
• Bake for 10-12 minutes, until the cookies are just set around the edges but still soft in the center. The cookies will firm up as they cool.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Coat the Cookies in Chocolate

• While the cookies are cooling, melt the semi-sweet or dark chocolate in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Stir in the coconut oil if using for a shinier finish.
• Once the cookies have cooled, dip the top of each cookie into the melted chocolate, letting any excess drip off before placing them back on the wire rack.
• Allow the chocolate coating to set at room temperature or place the cookies in the fridge for faster setting.

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