Description

These Raspberry Fudgy Chocolate Cookies combine rich, chocolatey cookie dough with a luscious raspberry filling, all dipped in a glossy chocolate coating. The fudgy texture of the cookies contrasts beautifully with the tartness of the raspberry center, making them an irresistible treat perfect for special occasions or cozy gatherings.

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 fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes until the mixture thickens and becomes jammy. Remove from heat and allow it to cool completely before using.
Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter with brown and granulated sugars until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding just until combined. Gently fold in the chocolate chips if using, then chill the dough in the refrigerator for 30 minutes to prevent spreading during baking.
Fill and Shape Cookies: Scoop about 1½ tablespoons of chilled dough and flatten it in your palm. Place ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough, carefully sealing the edges to encase the filling. Roll gently into a ball and place the cookies about 2 inches apart on a lined baking sheet. Repeat for the remaining dough and filling.
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. Allow the cookies to 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 together with coconut oil (if using) in the microwave in short intervals, stirring frequently for a smooth finish. Dip the tops of the cooled cookies into the melted chocolate to coat them partially. Place on parchment paper and let the chocolate set at room temperature or refrigerate to speed up the process.

Notes

Chilling the dough before baking helps prevent the cookies from spreading and enhances flavor development.
Make sure to seal the cookie edges well to avoid raspberry filling leaking during baking.
Don’t overbake to keep the cookies fudgy and soft in the center.
Adding coconut oil to the melted chocolate creates a glossy, professional-looking coating.
The raspberry filling can be made ahead and refrigerated until ready to use.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cookies, raspberry filling, fudgy cookies, chocolate dipped cookies, dessert recipe, baking, homemade cookies