Raspberry Cream Chocolate Cookies couldn’t be any easier to make. And as a bonus, they freeze beautifully so you can make the dough ahead of time, cut out the cookies and freeze them, then just bake when you’re ready!

Raspberry Cream Chocolate Cookies from WeeliciousPin

I’ve told you about my M.I.L. many times. Basically because she’s a total goddess of good…and, on occasion, of epicurean evil. I’ll explain.

First the good. Vivien spoils rotten all those around her, be it with her time, her gifted ear for listening, or her sage advice and conversation, and she possesses the rare ability of making whoever she is talking with feel like they are the only person in the room. When it comes to gifts, she always searches tirelessly for things the recipient of her generosity will truly love. I can rely on her for anything and although we are 3000 miles apart, I treasure our almost nightly phone conversations as well as her frequent visits to visit us.

Raspberry Cream Chocolate Cookies from WeeliciousPin

Now for the evil part. On those frequent visits, one of the things Vivien and I love to do is pop into Clare Vivier to ogle over her gorgeous bags and then restore ourselves by stopping next door at one of the most drool-worthy bakeries I’ve ever been to, Lark. Without fail, Viv cannot leave without buying several boxes filled with Lark’s delectable cupcakes and cookies — simply picking one or two treats is not how she rolls. That’s true evil in my book, however my kids could not be more thrilled. As a result, they have become true connoisseurs of Lark’s heavenly offerings. Over time they have settled on a favorite, The Old Fashioned Ice Box, a tower of thin chocolate cookies covered with thick, fluffy whipped cream.

Raspberry Cream Chocolate Cookies from WeeliciousPin

Chocolate cookies and whipped cream are a combination Kenya and Chloe cannot resist and these Raspberry Cream Chocolate Cookies are sort of a reverse twist on Lark’s decadent treat. I go for more of a sandwich with my version, filling the cookies with a red hued cream made with fresh raspberries. Cut your cookies in the shape of hearts and it’s hard to find a dessert that says “I love you” better than these. Evil never tasted so good.


Raspberry Cream Chocolate Cookies

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Servings: 1 cookie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes


  • 1 1/4 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup heavy cream
  • 2 teaspoons powdered sugar
  • 1/2 cup Fresh Raspberries


  • Preheat oven to 350 ℉.
  • 2. Sift together the flour, cocoa powder, baking soda, and salt. Place in the bowl of a food processor.
  • 3. Add the butter and sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
  • 4. Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch heart shaped cookie cutter.
  • 5. Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
  • 6. In the bowl of a standing mixer or with an electric mixer, beat the heavy cream, powdered sugar and raspberries on high until light and fluffy.
  • 7. Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.


Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Cholesterol: 35mg | Sodium: 110mg | Fiber: 2g | Sugar: 12g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. This recipe was absolutely delicious! Since we planned on delivering these treats throughout the day, I opted to make a raspberry frosting so that the cookies would hold up longer. Our family has found a new Valentine’s Day tradition :o). Thank you!

  2. Yes! I like to cut out the cookies into heart shapes, then freeze those in a single layer for about half an hour before transferring to a freezer bag for up to 3 months. When you’re ready to bake them, just add about 2 minutes to the baking time and bake them from frozen!

  3. I don’t have a food processor or a stand mixer, It was a PITA, but I was able to get it done. I called my grandmother and she told me to do like they did many moons ago for pie crusts- mix in the cold butter with your hands. I just made sure I chipped up the butter as small as I could. I also ended up adding about 1/2 tbsp of water to make the dough wet enough to be, well, dough. They turned out lovely. Not too sweet with a great texture thanks to the whole wheat flour. I kept my cook time closer to 12 minutes and the cookies weren’t too hard.

  4. Margarine should work just fine! If the dough is too soft, you can chill it in the fridge for 10-30 minutes, but it doesn’t necessarily have to be chilled!

  5. I would wait until right before serving to assemble them. You can make the cookies about 3 days ahead of time, and the whipped cream the night before. Then assemble just before serving! 🙂

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