Decadent, ultra-fudgy dark chocolate cookies filled with a vibrant raspberry center and coated in a smooth chocolate shell. With a crisp edge and gooey middle, these cookies are the perfect harmony of rich cocoa and tangy fruit—ideal for holidays, gifting, or an indulgent treat.

Why You’ll Love This Recipe

• Decadent Flavor Combo: Deep chocolate meets bright, tangy raspberry for a sophisticated twist.
• Perfect Texture: Crisp edges with a fudgy center and a burst of fruity filling.
• Elegant Presentation: A glossy chocolate coating makes these cookies stand out on any dessert table.
• Great for Gifting: Beautiful and rich enough to impress in treat boxes or holiday platters.
• Make-Ahead Friendly: Filling and dough can be prepared in advance for easy assembly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

• 1/2 cup (115g) unsalted butter
• 1 cup (170g) dark chocolate chips or chopped chocolate
• 2/3 cup (130g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

For the Chocolate Coating:

• 1 cup (170g) semi-sweet or dark chocolate, melted
• 1 teaspoon coconut oil (optional, for shine)

Directions

1. Make the Raspberry Filling:
   In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
   Cook over medium heat, stirring occasionally, until the mixture thickens into a jam-like consistency (about 5–7 minutes).
   Let cool completely before using.
2. Prepare the Cookie Dough:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
   In a small saucepan over low heat, melt butter and chocolate together until smooth. Let cool slightly.
   In a mixing bowl, whisk brown sugar, eggs, and vanilla until pale and creamy. Stir in the cooled chocolate mixture.
   Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
   Chill the dough for 20–30 minutes to make it easier to handle.
3. Assemble the Cookies:
   Scoop 1.5 tablespoon-sized balls of dough. Flatten each slightly in your palm.
   Spoon a small amount (about 1/2 teaspoon) of cooled raspberry filling into the center.
   Wrap the dough around the filling and seal tightly.
   Place sealed cookie balls on the prepared baking sheet, spaced 2 inches apart.
4. Bake:
   Bake for 10–12 minutes, until edges are set and centers are still soft.
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Coat with Chocolate:
   Once cooled, dip the tops of the cookies into the melted chocolate (mixed with coconut oil if using for shine).
   Place on parchment paper or a wire rack to set.
   Optionally, sprinkle with freeze-dried raspberries or a touch of sea salt for garnish.

Servings and timing

• Servings: 16–18 cookies
• Prep Time: 30 minutes
• Chill Time: 20–30 minutes
• Cook Time: 12 minutes
• Total Time: About 1 hour 15 minutes

Variations

• Swap the Filling: Use cherry preserves, strawberry jam, or even peanut butter for a different twist.
• Use White Chocolate Coating: For a color contrast and sweeter shell.
• Add Espresso Powder: A small amount enhances the chocolate flavor even more.
• Make Mini Cookies: Use smaller portions of dough and filling for bite-sized treats.
• Raspberry Jam Shortcut: Use high-quality raspberry jam instead of making your own filling.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 4 days.
• Refrigeration: Keep in the fridge for up to 1 week if you prefer a firmer filling.
• Freezing: Freeze uncoated cookies (baked or unbaked) for up to 2 months. Thaw and dip in chocolate before serving.
• Reheating: Not necessary, but you can warm briefly in the microwave (10–15 seconds) for a gooey center.

FAQs

Can I use raspberry jam instead of making the filling?

Yes, a thick raspberry jam can be used in place of the homemade filling for convenience.

How do I prevent the filling from leaking?

Make sure to seal the dough tightly around the filling and chill the dough to keep it firm during baking.

Can I use milk chocolate instead of dark chocolate?

Yes, though it will result in a sweeter cookie. Semi-sweet or dark chocolate is recommended for balance.

Do I have to chill the dough?

Yes, chilling helps firm the dough, making it easier to handle and preventing spreading during baking.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend to substitute the all-purpose flour.

Can I skip the chocolate coating?

Yes, but the coating adds a beautiful finish and another layer of flavor. It’s highly recommended.

How long does the raspberry filling last?

The homemade raspberry filling can be stored in the fridge for up to 1 week and used in other desserts as well.

Can I double the recipe?

Absolutely. This recipe doubles well if you’re baking for a crowd or preparing for holiday gifts.

Are these cookies freezer-friendly?

Yes, both the baked cookies and the dough can be frozen. Freeze unbaked filled cookies and bake from frozen with 1–2 extra minutes.

Can I make these without eggs?

Try using an egg substitute like flax eggs or commercial egg replacers, though texture may vary slightly.

Conclusion

Fudgy Chocolate Cookies with Raspberry Filling are a delightful combination of rich, intense chocolate and tangy raspberry, all wrapped in a beautiful chocolate shell. Whether you’re baking for a celebration or simply indulging at home, these cookies deliver elegance and decadence in every bite. Their vibrant filling and glossy finish make them an unforgettable addition to any dessert tray.

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