January 23, 2018

Chocolate Brownie Raspberry Sorbet Cookie Sandwiches ~ #CreativeCookieExchange

Life is better with fresh baked cookies - especially these Chocolate Brownie Raspberry Sorbet Cookie Sandwiches.

The #CreativeCookieExchange is baking chocolate cookies this month.  So many wonderful choices, and for some reason I decided to make ice cream sandwiches.  A delicious idea, but something hard to pull off here in Hawaii, since it is always ice cream melting weather.

The cookies themselves are amazing.  Just the a right amount of chocolate, a little crunch on the outside and meltingly good on the inside.  One of my daughters said that they tasted like a Roy's Chocolate Souffl√© - high praise indeed.  And so easy to make. Once you have melted the chocolate, within a few steps you can have cookies in the oven.

I choose to sandwich my cookies with Raspberry Sorbetto.  My choice is La Gelateria from right here in Honolulu.  It is the perfect combination of tart and sweet, that packs a fantastic raspberry punch. This sorbetto paired beautifully with the intense chocolate from the cookies.

So even though I could not seem to get a photo before we had a meltdown, this was the kind of problem that you don't mind having.  I mean, really, what a tragedy that you have to eat a chocolate brownie raspberry sorbetto cookie sandwich before it melts, maybe even two.

Chocolate Brownie Raspberry Sorbet Cookie Sandwiches
(Printer Friendly Recipe)

  • 56g (4 tablespoons) butter 
  • 85 grams (3 ounces) unsweetened chocolate, chopped
  • 55 grams (2 ounces) semisweet chocolate, chopped
  • 2 large eggs, at room temperature
  • 150 grams (3/4 cup) brown sugar, packed
  • 50 grams (1/4 cup) granulated sugar
  • 5ml (1 teaspoon) vanilla extract
  • 95 grams (3/4 cup) all-purpose flour
  • 3g (1/2 teaspoon) baking powder
  • pinch salt
  • 85 grams (1/2 cup) mini chocolate chips
  • Raspberry sorbetto

  1. Preheat oven to 180℃ (350℉).
  2. In a large saucepan, melt the butter and chopped chocolate over low heat until smooth, remove from heat.
  3. Stir in the eggs, sugars, and vanilla extract. 
  4. Fold in the flour, baking powder, and salt, and allow the batter to cool to room temperature before adding the chocolate chips.
  5. Drop batter by the tablespoon onto a baking sheet and bake for 10 minutes, or until set.
  6. Cool for several minutes before transferring to a cooling rack to cool completely.
  7. Take one cookie and place a scoop of sorbet on the flat side of the cookie, then top with flat side of second cookie to make a sandwich.

Chocolate is always in fashion--but no time more so than in the weeks leading up to Valentine’s Day. So whether you are baking for your honey or just baking for fun, we have chocolate cookies to inspire you! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made ~


  1. OK telling us you are making ice cream sandwich cookies because for once it is not too hot to make them melt is just cruel in January! :D These look wonderful!

  2. If the worst thing that happens in your day is melted ice cream on these yummy cookies, then you will have had a great day! Good flavor combo too.

  3. I love the flavors of chocolate and raspberry together! These cookies look so delicious by themselves and then you added sorbet - bless your heart!

  4. Those chocolate cookies look and sound sinful!! Chocolate and raspberry are perfect together too! ☺️


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