loaves & such

Stuffed Dark Chocolate Raspberry Cookies

Picture this: a chocolate cookie that’s fudgy, verging on a brownie, stuffed with juicy, tart raspberry jam and studded with chocolate chips. Let me introduce you to stuffed dark chocolate raspberry cookies.

Dark Chocolate Raspberry Cookies

These stuffed dark chocolate raspberry cookies are an absolute dream. They’re richly chocolatey and fudgy, almost verging on a brownie. And when you bite into them, you get the best surprise of juicy and slightly tart raspberry jam.

This is one of the first recipes that I ever dreamed up (another was a spread made from peanut butter, Nutella and marshmallow fluff when I was 7 years old, but that’s a story for another day). I had the recipe idea in high school when I was lying down after a hot yoga class, which is honestly the equivalent of shower thoughts. I was craving something juicy and hydrating, but also rich and chocolatey – and the idea for these stuffed dark chocolate raspberry cookies was born!

The cookie dough is adapted from an Imperial Sugar recipe that I’ve loved for 10 years. We use both melted chocolate and Dutch process cocoa powder to get a cookie so fudgy it almost verges on a brownie. These stuffed dark chocolate raspberry cookies will give you the most drool-worthy, cravable cookie for Valentine’s Day or really any time of year.

These are stuffed dark chocolate raspberry cookies.

Stuffed Dark Chocolate Raspberry Cookies

Ingredients

How to make stuffed dark chocolate raspberry cookies

1. First, you’ll spread your jam into a thin layer on a parchment paper lined rimmed baking sheet and place it in the freezer. Freezing the jam makes it easier to work with when we’re stuffing!

2. Next, you’ll melt the chocolate. You can do this either in 30-second bursts in the microwave or on SUPER low heat on the stovetop, stirring constantly so the chocolate doesn’t burn. I used to use a double boiler to melt chocolate TBH you don’t need it! One crucial thing to keep in mind when melting chocolate is you can’t get ANY liquid in it or it will seize up and become crumbly. So as tempting as it is, no licking the spoon and sticking it back in the chocolate!

3. While the melted chocolate cools slightly, you’ll whisk together all your dry ingredients in a medium-sized bowl. Then in a separate large bowl with a hand mixer or stand mixer, you’ll cream together your butter and sugar until it’s fluffy and lighter in color. Mix in that gorgeous melted chocolate, and then the eggs and vanilla. Fold in the dry ingredients and then the chocolate chips.

4. You’ll chill the dough in the fridge for 45-60 minutes. Assemble the cookies by scooping up 3-tablespoon balls of dough (this is the right size cookie scoop) and pressing a shallow well in the middle. Add one spoonful of jam into the well, then press the other ball of dough on top. Seal it all around and smoosh it slightly so it’s one big ball of dough.

5. Bake for 14-15 minutes, until the edges of the cookies are set and the middle is set but still slightly glossy. They’ll look a little underbaked, but they’ll finish baking outside of the oven and turn out nice and fudgy. Let cool, top with powdered sugar if using, and enjoy! Store in an airtight container for 3 days, or the fridge for a week.

Tips for the best raspberry chocolate chip cookies

Frequently Asked Questions (FAQs)

What is the difference between Dutch cocoa and regular cocoa?

Dutch process cocoa powder has been treated to remove its acidity, which gives it a more pronounced chocolate flavor. Alternately, natural cocoa powder still has its acidity and has a less robust chocolate flavor.

Can I always substitute Dutch cocoa and regular cocoa?

Unless the recipe specifies, usually when a recipe calls for cocoa powder, it means natural cocoa powder. You can use the cocoa powders interchangeably in a recipe that uses baking powder as the leavener, since the baking powder doesn’t interact with acid ingredients. You CANNOT use them interchangeably in a recipe with baking soda, because baking soda relies on acidic ingredients to activate and lift a baked good, so it may really need the natural cocoa powder.

What is black cocoa powder?

Black cocoa powder is the darkest form of Dutch process cocoa powder. It has the darkest color of any cocoa powder and a very deep, chocolate flavor. It actually tastes a bit like Oreos!

Can I leave this dough in the fridge longer than an hour?

Yes! You can leave the dough in the fridge for up to 24 hours. You might need to let it warm slightly before you can scoop the dough, since the melted chocolate in the dough will harden in the fridge.

Can I freeze this cookie dough?

Yes! It’s best to stuff the cookies with jam before freezing, so they’re ready to pop in the oven right away. If you’re baking the cookies straight from the freezer, add a couple extra mintues to the baking time.

More delicious recipes

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Stuffed Dark Chocolate Raspberry Cookies

Recipe rating: N/A
Recipe by Maddie | loaves & such
Servings

12

large cookies
Prep time

20

minutes
Baking time

12

minutes

Picture this: a chocolate cookie that’s fudgy, verging on a brownie, stuffed with juicy, tart raspberry jam and studded with melted chocolate. Let me introduce you to stuffed dark chocolate raspberry cookies.

Cookie dough adapted from Imperial Sugar

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Ingredients

  • 6 ounces raspberry jam (about half a standard 13-ounce container)

  • 8 ounces quality, semi-sweet chocolate bar, melted

  • 2 1/4 cups (270 grams) all-purpose flour

  • 1/2 cup (48 grams) Dutch process cocoa powder or black cocoa powder

  • 1 tsp. baking powder

  • 1/2 tsp. kosher salt or another coarse salt

  • 1 cup unsalted butter, at room temperature

  • 1 1/4 cup (250 grams) granulated sugar

  • 2 eggs

  • 1 tsp. vanilla extract

  • Chocolate chips to taste

  • Powdered sugar to top (optional)

Directions

  • Spread the jam in a thin layer on a parchment paper lined rimmed baking sheet. Place it in the freezer (this helps make the jam easier to stuff into the cookies).
  • Chop up the semi-sweet chocolate bar and melt it. You can either melt it in the microwave, stirring in 30-second intervals, or on the stovetop over very low heat, stirring constantly. Be careful not to lick the spoon and put it back in the chocolate, as any liquid can make the chocolate seize up. Set aside to cool slightly.
  • Whisk together the flour, cocoa powder, baking powder and salt in a medium sized bowl. Set aside.
  • Using a hand mixer or stand mixer, cream together the butter and sugar on medium speed until fluffy and lighter in color, about 4 minutes. Still on medium speed, mix in the melted chocolate. Then mix in the eggs and vanilla extract until fully incorporated.
  • Turn the mixer to low speed and stir the dry ingredients into the wet ingredients until there are only a few streaks of flour left. Then stir in the chocolate chips, making sure to scrape down the sides of the bowl.
  • Cover the dough directly with plastic wrap and place in the fridge for 45-60 minutes.
  • Once the dough has chilled, preheat the oven to 350°F. Assemble the cookies by scooping up 3-Tablespoon balls of dough (this is the right cookie scoop) and pressing a shallow well in the middle. Add one spoonful of jam into the well, then press the another ball with a shallow well on top. Seal around the sides and smush slightly so it’s one big ball of dough.
  • Space the dough wide 4 inches apart on a parchment paper lined cookie sheet. Bake for 14-15 minutes, until the edges are set but the middle is still slightly glossy. They should feel slightly underbaked but will finish baking out of the oven and turn out nice and fudgy.

    Note: if you make cookies that are smaller than noted above, bake for anywhere from 5-7 minutes less.

    Note: keep the dough in the fridge while each batch bakes, so it doesn’t warm up too much.
  • Let cool, top with powdered sugar if you’d like, and enjoy! Store in an airtight container on the counter for 3 days, or the fridge for a week.

Notes

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