Frosted Raspberry Chocolate Cookies
These soft Frosted Raspberry Chocolate Cookies are the perfect blend of rich chocolate and tart raspberry flavors, topped with a dreamy raspberry frosting and chocolate ganache.
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These Frosted Raspberry Chocolate Cookies are the perfect decadent treat to indulge in. They start with a soft, slightly cakey chocolate cookie, topped with tangy raspberry buttercream and a layer of silky ganache. The combination of tart raspberries, rich chocolate, and just the right amount of sweetness from the buttercream is so good. Finished with glossy pools of chocolate ganache and a sprinkle of freeze-dried raspberries, these cookies are truly over-the-top delicious.
Key Ingredients
- Freeze-dried raspberries: These berries add all the flavor of fresh raspberries without adding much moisture to the buttercream. Fresh or frozen raspberries will not work in place of these.
- Cocoa powder: I like to use Dutch-processed cocoa powder (rather than natural cocoa powder) for a more intense, deep chocolate flavor.
- Dark chocolate: For the chocolate ganache, I recommend using a bar of chocolate rather than chocolate chips – this will ensure your ganache is silky smooth and doesn’t clump up.
See the full list of ingredients and instructions in the recipe card at the bottom of this post.
Step-by-Step Instructions
- Make the cookie dough. Cream together butter, oil, and granulated sugar with an electric mixer until light and fluffy. Scrape the bottom of the bowl well, then mix in an egg and vanilla extract. In a separate bowl, combine flour, sifted cocoa powder, cornstarch, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture and mix just until combined. Sitr in chocolate chips, then chill the dough in the fridge for about 30 minutes.
- Bake the cookies. Once the dough has chilled, portion using a #24 scoop (about 3 Tablespoons). Use your palms to roll each scoop into a ball, then place on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Press down on the dough balls to flatten slightly. The bake time will vary from 9 to 11 minutes in a 350°F oven.
- Make the buttercream. Blend freeze-dried raspberries in a food processor to blend them into a fine powder, then strain out all the seeds. In a medium bowl, cream butter until smooth and creamy. Add powdered sugar, freeze-dried raspberries, heavy cream, vanilla, and salt, and mix on low speed until combined. Increase the speed to medium-high and continue mixing until the frosting is smooth and spreadable.
- Make the ganache. Combine chocolate and heavy cream and heat in the microwave in 20-second increments until fully melted. Stir in between each increment, being careful not to overheat the chocolate. Allow the ganache to cool for a few minutes before adding it to the tops of the cookies, to prevent the frosting from melting.
- Finish the cookies. Working with one cookie at a time, add a scoop of buttercream to the cookie, then use the back of a spoon or a small offset spatula to spread the frosting out to the edges. Once all the cookies are frosted, add a small scoop of ganache to the tops of the cookies and spread it out. Finish the cookies with a sprinkle of freeze-dried raspberries and enjoy!
Favorite Tools
Recipe FAQs
What is the best way to store the cookies?
The cookies should be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you stack the cookies, use parchment paper between the layers to prevent them from sticking together.
Do the cookies freeze well?
These cookies freeze great! You can freeze the naked cookies without frosting by layering them in an airtight container or zip-top freezer bag. Allow the cookies to come to room temperature before frosting. You can also freeze the frosted cookies with ganache in a single layer, then let them come to room temperature before enjoying.
Does the cookie dough need to chill?
Yes, the dough needs to chill in the fridge for just 30 minutes. This will help the dough solidify, making it easier to roll into a ball, and it will also prevent the cookies from spreading too much when they bake.
What kind of chocolate chips are best in the cookie dough?
I like to use dark chocolate chips in these cookies – the 72% cacao from Trader Joe’s or 60% cacao by Ghirardelli are my go-tos, but you could even chop up a dark chocolate bar. If dark chocolate isn’t your favorite, milk chocolate or semisweet chocolate chips would be a great addition too!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Frosted Raspberry Chocolate Cookies
Ingredients
For the Chocolate Cookies
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 3 Tablespoons (42g) vegetable or canola oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) dutch-processed cocoa powder, sifted
- 1 Tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (140g) dark chocolate chips
For the Raspberry Buttercream
- 2 ounces (58g) freeze-dried raspberries*, plus more for topping
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 2½ cups (300g) powdered sugar
- ¼ cup (60mL) heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
For the Chocolate Ganache
- 4 oz (120g) dark chocolate bar, chopped
- ½ cup (120mL) heavy cream
Instructions
- Chocolate Cookies: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, oil, and sugar until combined and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla extract. Mix until combined, then scrape the sides of the bowl again. In a separate bowl, combine the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until combined.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Once the dough has chilled, portion the dough using a #24 cookie scoop (about 3 Tablespoons). Roll each scoop into a ball and place them onto the prepared baking sheets, spacing them at least 2 inches apart. Press each dough ball down slightly with your palm to flatten.
- Bake the cookies at 350°F for 9-11 minutes or until the centers of the cookies no longer look wet. Allow to cool completely before frosting.
- Raspberry Buttercream: Add the freeze-dried raspberries to a food processor and blend into a fine powder. Use a fine mesh sieve to remove all the seeds, leaving just the raspberry powder. You should have about 34 grams, or 1.2 ounces of raspberry powder.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth and creamy. Scrape down the bowl with a rubber spatula.
- Add the powdered sugar, freeze-dried raspberries powder, heavy cream, vanilla, and salt to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.
- Increase the speed to medium-high and continue mixing until the frosting is completely smooth and creamy. Set aside.
- Chocolate Ganache: Combine the chocolate and heavy cream in a heatproof dish and microwave for 20 seconds, then stir the mixture to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate. Allow to cool for a few minutes.
- Assembly: Use a small cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or knife to spread the frosting to the edges and smooth it out flat. Add a smaller scoop of the chocolate ganache on top of the frosting and spread it out with an offset spatula or the back of a spoon. Finish the cookies with a sprinkle of crushed freeze-dried raspberries and enjoy!
