Description

Delight in the rich, fudgy texture of these Raspberry Fudgy Chocolate Cookies, featuring a luscious raspberry filling encased in a soft, chocolaty cookie dough. Finished with a glossy chocolate coating, these cookies offer a perfect balance of tart fruitiness and deep cocoa flavor, ideal for any chocolate lover’s treat or special 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

Prepare Raspberry Filling: In a saucepan, combine the fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook the mixture over medium heat, stirring frequently, until it thickens and becomes jammy, about 5 minutes. Remove from heat and allow it to cool completely before using it as filling.
Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter with both sugars until the mixture is fluffy and light. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, 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.
Fill and Shape Cookies: Scoop approximately 1½ tablespoons of the chilled dough and flatten it in your palm. Place about ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened dough piece and carefully seal the edges to encase the filling fully, then gently roll into a smooth ball. Repeat this process for all the dough and filling. Arrange the prepared cookies approximately 2 inches apart on a baking sheet lined with parchment paper.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft and fudgy. Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Dip in Chocolate: Melt the semi-sweet or dark chocolate with the coconut oil (if using) in the microwave in short bursts, stirring until smooth. Dip the tops of the cooled cookies into the melted chocolate and allow the coating to set at room temperature, or speed up the process by refrigerating the cookies until the chocolate firms.

Notes

Chill the dough before shaping to prevent cookies from spreading too much during baking and to enhance flavor development.
Ensure the raspberry filling is fully enclosed by the cookie dough to prevent leaks during baking.
Avoid overbaking to maintain the cookies’ fudgy and soft texture.
Adding coconut oil to the melted chocolate provides a shiny and professional-looking finish to the chocolate coating.
For best results, use seedless raspberry jam to achieve a smooth filling texture.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry chocolate cookies, fudgy chocolate cookies, raspberry filled cookies, chocolate dipped cookies, homemade chocolate cookies, holiday cookies