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Raspberry-Filled Fudgy Chocolate Cookies Recipe

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★★★★★

4.5 from 148 reviews

These Raspberry Fudgy Chocolate Cookies combine rich, chocolatey cookie dough with a luscious raspberry filling, all coated in a smooth layer of melted chocolate. Perfectly fudgy with a burst of tangy raspberry, these cookies are an indulgent treat for any occasion.

Ingredients

Scale

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

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)

Chocolate Coating

  • 8 oz semi-sweet or dark chocolate, melted
  • 1 tbsp coconut oil (optional for shine)

Instructions

  1. Prepare Raspberry Filling: In a saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely before using.
  2. Make the Chocolate Cookie Dough: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. 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. Chill the dough in the refrigerator for 30 minutes to firm up.
  3. Fill and Shape Cookies: Scoop about 1½ tablespoons of dough and flatten it slightly in your hand. Place approximately ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough, seal the edges carefully, and roll into a smooth ball. Repeat this process until all dough and filling are used. Place the cookies about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
  4. Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft and fudgy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Dip in Chocolate: Melt the semi-sweet or dark chocolate along with the optional coconut oil in the microwave in short intervals, stirring until smooth. Dip the tops of the cooled cookies into the melted chocolate and set them on parchment paper to allow the chocolate to harden. Let the coating set at room temperature or refrigerate to speed up the process.

Notes

  • Use seedless raspberry jam for a smoother filling texture.
  • Chilling the dough helps prevent spreading during baking and makes shaping easier.
  • If you prefer, simply drizzle melted chocolate over the cookies instead of dipping.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow the raspberry filling to cool completely before assembling to avoid dough melting or leaking.

Keywords: raspberry chocolate cookies, fudgy cookies, chocolate dipped cookies, raspberry filling, chocolate cookies

Find it online: https://platedandproud.com/raspberry-filled-fudgy-chocolate-cookies-recipe/