Chocolate Raspberry Sandwich Cookies Recipe

If you love the idea of marrying rich chocolate with a bright, fruity filling, then you’re going to absolutely adore this Chocolate Raspberry Sandwich Cookies Recipe. I promise you, these treats are a delightful blend of tender cocoa cookies sandwiched with a luscious raspberry cream cheese frosting that’s as fresh as it is indulgent. Whether you’re baking for a special occasion or just want to impress your friends, this recipe will quickly become a favorite in your baking rotation.

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Ingredients You’ll Need

The beautiful thing about this Chocolate Raspberry Sandwich Cookies Recipe is that it uses simple pantry staples enhanced with fresh raspberries to create a standout flavor combo. These ingredients work harmoniously, and sourcing good-quality butter and fresh berries really makes a difference.

• All-purpose flour: Spoon and level for accurate measuring to ensure perfectly textured cookies.
• Cocoa powder: Use unsweetened for that rich chocolate depth without added bitterness.
• Baking soda: Helps the cookies rise just enough and keeps them tender.
• Salt: A pinch to balance the sweetness and enhance the chocolate.
• Unsalted butter: Softened to room temp for creamy mixing and to control salt levels.
• Brown sugar: Adds moisture and a caramel note; pack it lightly for best results.
• White sugar: For sweetness and a slight crisp finish on the cookie edges.
• Egg: Room temperature to bind and enrich the dough.
• Vanilla extract: Brings warmth and rounds out the flavors beautifully.
• Chocolate chips: Semi-sweet or dark for melty pockets that highlight the cocoa.
• Raspberries: Fresh or frozen (not syrup packed); fresh gives the best vibrant taste.
• Cream cheese: Full-fat brick style for tangy, creamy frosting that doesn’t taste artificial.
• Powdered sugar: For that smooth sweetness and frosting structure.

Variations

I love how this Chocolate Raspberry Sandwich Cookies Recipe can be easily customized to suit your mood or dietary needs. Sometimes I swap out ingredients or tweak flavors, and you’ll find that it adapts really well!

• Use raspberry preserves: If you’re short on time, I substitute fresh raspberry puree with high-quality raspberry jam for the frosting—it’s easier and just as delicious.
• Try dark chocolate chips: If you prefer a less sweet cookie, go with dark chocolate chips to deepen the chocolate flavor.
• Make it dairy-free: Replace butter and cream cheese with dairy-free alternatives, and it still turns out wonderfully rich.
• Add a sprinkle of sea salt: Before baking, lightly sprinkle sea salt on each cookie for a lovely salty-sweet contrast.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, cocoa powder, baking soda, and salt in a medium bowl. I usually take a moment here to smell the cocoa—such a rich chocolate aroma that gets me excited for what’s coming next. Getting this mix right ensures your cookies bake up perfectly balanced in flavor and texture.

Step 2: Cream Butter and Sugars

In a larger bowl, beat softened butter with brown and white sugar until it’s fluffy and light—this usually takes about 3 to 4 minutes with a hand mixer. My secret? Make sure your butter is truly room temp, as cold butter doesn’t cream properly and can make your cookies dense.

Step 3: Add Egg and Vanilla

Beat in the room-temperature egg and vanilla extract until just combined. The egg adds richness, and vanilla enhances every other flavor in this recipe, which is why I never skip it.

Step 4: Incorporate Dry Mix & Chocolate Chips

With your mixer on low speed, gradually add the dry ingredients to the wet mixture about half at a time, scraping down the sides as needed. Your dough will be sticky—that’s exactly what you want! Next, fold in the chocolate chips until evenly distributed. I love seeing the mini chocolate gems nestled throughout the dough here.

Step 5: Chill the Dough

Cover the bowl tightly with plastic wrap and pop it in the fridge for at least three hours or overnight. This chilling step is a game-changer; it firms up the dough so your cookies keep their shape and develop richer flavor while baking. I usually do this step in the evening and bake fresh cookies the next day.

Step 6: Bake Your Chocolate Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Scoop out the dough into balls about 1 to 1.5 tablespoons in size—slightly smaller than golf balls—and place them about 2 inches apart. I can usually get around 28 cookies from this batch. Bake for 8-10 minutes until the tops look set but the cookies are still soft in the middle. They’ll firm up as they cool.

Step 7: Make the Raspberry Cream Cheese Frosting

While the cookies cool, it’s frosting time! Blend fresh or thawed raspberries until smooth, then strain through a fine metal sieve to remove seeds. This gives your frosting a silky texture. Simmer the pureed raspberries in a small saucepan over low heat, stirring often until it reduces into a thick jammy consistency. Let it cool completely—this intensified flavor is what makes the frosting truly shine.

In a large bowl, beat softened butter and cream cheese until smooth. Gradually mix in powdered sugar and salt, starting with 1 cup and then alternating with the raspberry reduction (make sure it’s cool!) until you’ve reached a spreadable but firm frosting consistency.

Step 8: Assemble Your Sandwich Cookies

Frost the bottom side of one cookie with about a tablespoon of the raspberry cream cheese frosting, then gently sandwich with another cookie. This step feels like the grand finale, and trust me, once you take that first bite, all your effort will feel worth it!

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

Garnishes

I like to keep things simple with a light dusting of powdered sugar on top of my sandwich cookies for an elegant touch. Occasionally, I add a couple of fresh raspberries or a drizzle of melted chocolate when serving to make these look extra special — especially for parties.

Side Dishes

These cookies pair beautifully with a warm cup of coffee or a rich hot chocolate. If you’re serving them as dessert, a scoop of vanilla ice cream or a dollop of whipped cream are fantastic accompaniments that elevate the experience.

Creative Ways to Present

I once arranged these sandwiches on a tiered dessert stand sprinkled with edible flowers and fresh mint leaves for a bridal shower, and the effect was gorgeous. For holiday gifting, I wrap them individually in parchment and tied with twine—everyone loved receiving those personal touches!

Make Ahead and Storage

Storing Leftovers

Because the frosting contains fresh raspberries and cream cheese, I always store these sandwich cookies in an airtight container in the fridge. They keep well for 3-4 days, and chilling actually helps the flavors meld nicely.

Freezing

I’ve successfully frozen the cookie dough before baking, shaping it into balls first, and then baking straight from the freezer—just add a minute or two to the baking time. For fully assembled sandwich cookies, wrap them well in plastic wrap and a freezer bag; they freeze for about a month without losing quality.

Reheating

Because these are best enjoyed chilled, I usually let frozen cookies thaw in the fridge overnight. If you want a freshly baked feel when reheating dough, warm them in a preheated oven at 300°F for 3-4 minutes until just warmed through but not piping hot to preserve the frosting texture.

FAQs

Final Thoughts

This Chocolate Raspberry Sandwich Cookies Recipe is truly one of those crowd-pleasers that brings so much joy every time I make it. The combination of soft chocolate cookies with creamy, tangy raspberry frosting feels luxurious yet approachable—a treat you’ll want to share (and keep secret) all at once! Give it a try soon, and I bet these sandwiches will become your new go-to for cozy afternoons or festive gatherings.

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