These Chocolate Raspberry Cookies are inspired by my Chocolate Mint Cookies, but with a fruity raspberry filling.They’re soft, chocolatey, and slightly chewy, topped with a sweet and tangy raspberry buttercream and finished with a glossy chocolate ganache.Rich but not too heavy, they’re perfect for sharing or enjoying as a special treat at home.

If you love chocolate and raspberry, try my Chocolate Raspberry Truffles for the same bright, fruity flavor in a bite-sized treat.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter (for the cookies): You’ll need 2 sticks of unsalted butter, softened so it’s easy to mix.Butter makes the cookies soft and tender.

If all you have is salted butter, just use a little less salt in the recipe.Sugar: This recipe uses both granulated sugar and light brown sugar.Brown sugar keeps the cookies a bit chewy and moist, while granulated sugar balances the sweetness.

Eggs: Two large eggs help hold the cookie dough together.It’s best if they are at room temperature.Flour: All-purpose flour gives the cookies their shape.

Spoon the flour into your measuring cup and level it off with a knife for the best results.Scooping straight from the bag can make cookies too dense.Cocoa Powder: Unsweetened cocoa powder gives these cookies their deep chocolate flavor.

You can use Dutch-process

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