Description

Raspberry Fudgy Chocolate Cookies are a decadent treat combining a rich chocolate cookie base with a luscious homemade raspberry filling, finished off with a glossy melted chocolate coating. These cookies have a soft, gooey center with the perfect balance of tart and sweet, making them an irresistible dessert for any 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 fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes, stirring frequently until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely before using.
Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients 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 make it easier to handle.
Fill and Shape Cookies: Scoop about 1½ tablespoons of the chilled dough and flatten into a disc. Place approximately ½ teaspoon of the cooled raspberry filling in the center, then cover with another flattened piece of dough. Seal the edges carefully to enclose the filling completely and roll into a ball. Repeat the process for the remaining dough and filling. Place the shaped cookies about 2 inches apart on a lined baking sheet.
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, then transfer them to a wire rack to cool completely.
Dip in Chocolate Coating: Melt the semi-sweet or dark chocolate with coconut oil (if using) in the microwave in short bursts, stirring until smooth and glossy. Dip the tops of the cooled cookies into the melted chocolate, allowing any excess to drip off. Place the cookies on parchment or wax paper and let the chocolate set at room temperature or refrigerate to speed up the process.

Notes

Chilling the dough helps prevent cookies from spreading too much and enhances the flavor.
Make sure to seal the edges of the cookies well to prevent the raspberry filling from leaking during baking.
Do not overbake; cookies should be fudgy and soft in the center for best texture.
Add a tablespoon of coconut oil to the melted chocolate for a shinier, professional-looking coating.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry chocolate cookies, fudgy chocolate cookies, raspberry filling cookies, chocolate-coated cookies, soft chocolate cookies, homemade raspberry cookies