Description

These Raspberry Fudgy Chocolate Cookies combine rich, fudgy chocolate dough with a sweet and tangy raspberry filling. Coated in melted chocolate for an extra decadent touch, they offer a perfect balance of flavors and textures. Ideal for chocolate lovers who enjoy a fruity surprise inside every bite, these cookies are perfect for gifting, serving at parties, or enjoying with a hot beverage.

Ingredients

Scale

For the 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

For the 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)

For the 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, stirring frequently for about 5 minutes until the mixture thickens and becomes jammy. Remove from heat and allow to cool completely before using.
Make the Chocolate Cookie Dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes to prevent spreading during baking.
Fill and Shape Cookies: Scoop about 1½ tablespoons of chilled cookie dough and flatten it into a disc. Place ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough, carefully sealing the edges to enclose the filling completely. Roll into a smooth ball. Repeat this process for all dough and filling. Arrange the filled cookie balls at least 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 from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Dip in Chocolate Coating: Melt the semi-sweet or dark chocolate along with coconut oil (if using) in short intervals in the microwave or using a double boiler, stirring until smooth. Dip the tops of the cooled cookies into the melted chocolate, allowing any excess to drip off. Place the cookies on parchment paper and let the chocolate set at room temperature or refrigerate briefly to speed the process.

Notes

Chill the cookie dough before shaping to prevent spreading and improve flavor.
Seal the edges of the cookies well to avoid raspberry filling leakage during baking.
Do not overbake to keep the cookies fudgy and soft in the center.
Adding coconut oil to the melted chocolate coating provides a glossy, professional finish.
Make sure the raspberry filling is completely cooled before filling the cookies to prevent dough softening.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Cookie
Method: Baking
Cuisine: American

Keywords: Raspberry fudge cookies, chocolate cookies, stuffed cookies, fudgy chocolate cookies, raspberry jam cookies, chocolate dipped cookies, holiday cookies, soft baked cookies