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These Frosted Raspberry Chocolate Cookies combine soft, slightly cakey chocolate cookies with tangy raspberry buttercream and a silky chocolate ganache. The contrast between tart freeze-dried raspberries and rich dark chocolate, balanced by just the right amount of sweetness in the frosting, makes each bite irresistible. A glossy ganache center and a dusting of crushed freeze-dried raspberries finish them off for an elegant, over-the-top cookie.
Key Ingredients
- Freeze-dried raspberries: Use these for intense raspberry flavor without adding moisture to the buttercream. Fresh or frozen raspberries are not an adequate substitute.
- Cocoa powder: Dutch-processed cocoa is preferred for a deeper, smoother chocolate flavor.
- Dark chocolate: For ganache, use a chopped chocolate bar rather than chips to ensure a silky texture.
See the full ingredient list and step-by-step directions in the recipe card below.
Step-by-Step Instructions
- Make the cookie dough. Cream together the room-temperature butter, oil, and granulated sugar until light and fluffy. Add the egg and vanilla and mix until combined. In a separate bowl, whisk the flour, sifted cocoa powder, cornstarch, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and stir just until combined. Fold in the chocolate chips. Cover and chill the dough for about 30 minutes to firm it up.
- Bake the cookies. After chilling, portion the dough with a #24 scoop (about 3 tablespoons). Roll each portion into a ball, space them at least 2 inches apart on parchment-lined baking sheets, and press gently to flatten. Bake at 350°F for 9–11 minutes, or until centers no longer look wet. Cool completely before decorating.
- Make the raspberry buttercream. Blend the freeze-dried raspberries to a fine powder and sieve to remove seeds. Cream the butter until smooth, then add powdered sugar, raspberry powder, heavy cream, vanilla, and a pinch of salt. Start on low to combine, then beat on medium-high until the frosting is smooth and spreadable.
- Prepare the ganache. Combine chopped dark chocolate and hot heavy cream in a heatproof bowl. Microwave in short bursts or use a double boiler, stirring until smooth and glossy. Allow the ganache to cool slightly so it won’t melt the buttercream when assembled.
- Assemble the cookies. Pipe or scoop a generous dollop of raspberry buttercream onto each cooled cookie and spread to the edges with an offset spatula. Add a smaller scoop of ganache to the center of the frosting and smooth it into a glossy pool. Sprinkle crushed freeze-dried raspberries on top and allow the ganache to set before serving.
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Recipe FAQs
What is the best way to store the cookies?
The cookies keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. If stacking, place parchment between layers to prevent sticking.
Do the cookies freeze well?
Yes. Freeze unfrosted cookies in a single layer or stacked with parchment between layers in an airtight container. Thaw to room temperature before frosting. You can also freeze frosted cookies in a single layer and bring them back to room temperature before serving.
Does the cookie dough need to chill?
Yes. Chilling the dough for about 30 minutes firms it up for easier scooping and prevents excessive spreading during baking.
What kind of chocolate chips are best in the dough?
Dark chocolate chips (60–72% cacao) work beautifully for contrast with the raspberry. You can substitute milk or semisweet chips or chop a dark chocolate bar if preferred.
Baking Tip: Weigh Your Ingredients!
Using a kitchen scale delivers the most accurate, consistent results and reduces cleanup. I include gram measurements in my recipes for best results.
More Frosted Cookie Recipes
- Strawberry Lemonade Cookies
- Mini Frosted Sugar Cookies
- Birthday Cake Cookies
- Frosted Andes Chocolate Mint Cookies
- Churro Cookies
- Honey Lavender Cookies
If you make this recipe and love it, please leave a comment. Happy baking!
Frosted Raspberry Chocolate Cookies
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Ingredients
For the Chocolate Cookies
- ½ cup (1 stick or 113g) unsalted butter, room temperature
- 3 Tablespoons (42g) vegetable or canola oil
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) sifted Dutch-processed cocoa powder
- 1 Tablespoon (10g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (140g) dark chocolate chips
For the Raspberry Buttercream
- 2 ounces (58g) freeze-dried raspberries, plus more for topping
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
- 2½ cups (300g) powdered sugar
- ¼ cup (60mL) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache
- 4 oz (120g) dark chocolate bar, chopped
- ½ cup (120mL) heavy cream
SHOP INGREDIENTS
Instructions
- Chocolate Cookies: In a mixer fitted with a paddle, cream butter, oil, and sugar until fluffy. Add egg and vanilla; mix and scrape the bowl. Whisk flour, cocoa, cornstarch, baking powder, baking soda, and salt in a separate bowl. Add dry ingredients and mix until just combined. Cover and chill the dough 30 minutes. Preheat oven to 350°F and line baking sheets with parchment.
- Portion dough with a #24 scoop (≈3 Tbsp). Roll into balls, place 2 inches apart, and press down slightly. Bake 9–11 minutes until centers no longer look wet. Cool completely before frosting.
- Raspberry Buttercream: Blend freeze-dried raspberries to a fine powder and sift out seeds (you should have about 34g). Cream butter until smooth. Add powdered sugar, raspberry powder, heavy cream, vanilla, and salt; start on low and then beat on medium-high until smooth and spreadable. Set aside.
- Chocolate Ganache: Place chopped chocolate and heavy cream in a heatproof bowl. Heat briefly, stirring until smooth and glossy. Allow to cool slightly before assembly.
- Assembly: Add a dollop of buttercream to each cooled cookie and spread to the edges. Add a smaller scoop of ganache to the center and smooth into a glossy pool. Sprinkle crushed freeze-dried raspberries on top and let set before serving.