Chocolate Raspberry Sandwich Cookies Recipe

If you’re looking for a dessert that perfectly balances rich chocolate and fresh raspberry flavors, you’ve got to try this Chocolate Raspberry Sandwich Cookies Recipe. I absolutely love how these cookies come together with fudgy cocoa cookies sandwiched around a luscious raspberry cream cheese frosting — it’s like a little taste of heaven in every bite. Stick with me, and I’ll walk you through exactly how to nail this recipe so you get bakery-quality results right at home.

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Ingredients You’ll Need

All the ingredients are pretty simple but pack a punch together. You’ll want good-quality cocoa powder and real raspberries for that fresh flavor, plus softened butter and cream cheese for the frosting’s creamy texture. Don’t rush on measuring flour – spooning and leveling makes a big difference in cookie texture!

• All-purpose flour: Use spooned and leveled flour for consistent cookie texture—too much flour can make cookies dry.
• Cocoa powder: I recommend unsweetened cocoa powder with a bold chocolate flavor to give those cookies richness.
• Baking soda: Just a touch to help the cookies spread nicely without getting cakey.
• Salt: Enhances all the sweet and chocolate flavors perfectly.
• Unsalted butter: Softened is key—room temperature butter cream better and traps air for fluffier cookies.
• Brown sugar: I love using packed brown sugar here for moisture and that hint of caramel.
• White sugar: Adds a bit of crispness to the cookie edges.
• Egg: Room temperature is best to combine smoothly and help the dough bind.
• Vanilla extract: A splash to round out the chocolate flavor beautifully.
• Chocolate chips: I prefer semi-sweet or dark to keep the cookies extra chocolaty.
• Fresh or frozen raspberries: Fresh are best if you can get them, but thawed frozen raspberries work well too (just avoid syrup-packed).
• Cream cheese: Full-fat, brick-style gives that rich tang and creamy frosting everyone loves.
• Powdered sugar: For smooth frosting sweetness that blends perfectly with the raspberry.

Variations

I love a recipe that feels like a starting point rather than strict rules. Feel free to get creative with this Chocolate Raspberry Sandwich Cookies Recipe depending on your mood, season, or pantry.

• Substitute Jam for Fresh Raspberries: When I’m short on time, I swap the fresh raspberry puree in the frosting for a couple tablespoons of seedless raspberry jam — it saves time and still tastes fantastic.
• Minty Twist: Adding a drop or two of peppermint extract to the frosting changed things up for holiday treats and my family went crazy for it!
• Chocolate Varieties: Try milk chocolate chips for a sweeter cookie or dark chocolate for a more intense flavor, based on your preference.
• Gluten-Free Option: I haven’t tried this with a gluten-free flour blend, but I’d recommend one designed for baking to keep the cookie texture just right.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Whisk Dry Ingredients Together

Start by combining your flour, cocoa powder, baking soda, and salt in a medium bowl. I like to whisk these together well to ensure everything is evenly distributed — it really helps the cookies bake evenly without any bitter pockets of cocoa or baking soda.

Step 2: Cream Butter and Sugars

In a larger bowl, beat the softened butter with brown and white sugars until the mixture is light and fluffy. You’ll notice the color lightens and texture becomes creamy, which tells you the air is whipped in—this step is crucial for tender cookies.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. Using room temperature eggs helps the mixture stay smooth and emulsify properly, so don’t skip letting your egg sit out for a bit before baking.

Step 4: Combine Wet and Dry Ingredients

Switch your mixer to low speed and add the dry mixture about half at a time. The dough will be sticky—that’s normal! Don’t overmix here; just combine until the flour disappears, then fold in the chocolate chips with a spatula.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight. This step is my secret weapon for preventing flat, greasy cookies—it firms up the dough so your cookies hold their shape and develop better flavor.

Step 6: Bake the Cookies

Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats. Scoop dough into balls a little smaller than a golf ball and space them about 2 inches apart. Bake for 8-10 minutes until the tops look set but still soft when lightly touched. These cookies are rich and fudgy, so don’t overbake!

Step 7: Make the Raspberry Cream Cheese Frosting

While your cookies cool, you’ll whip up the frosting. First, blend your fresh or thawed raspberries until smooth, then strain through a sieve to catch the pesky seeds. Pop the seedless puree into a small saucepan and simmer gently, stirring until it reduces and thickens to a jam-like consistency—this intensifies the raspberry flavor significantly.

Let the puree cool completely. Meanwhile, beat softened butter and cream cheese until smooth. Add powdered sugar and salt gradually, then mix in the cooled raspberry puree spoonful by spoonful, adjusting the thickness to your liking.

Step 8: Assemble Your Sandwich Cookies

Spread about a tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie on top. These come together beautifully, and each bite delivers that magical combo of chocolate and raspberry.

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

Garnishes

I often sprinkle a little powdered sugar over the finished sandwiches for a pretty dusting that makes them feel extra special. Fresh raspberry halves on the side or a few mini chocolate chips scattered on the frosting can add fun texture and visual appeal.

Side Dishes

Pair these cookies with a cup of strong coffee, a creamy hot chocolate, or even a glass of cold milk. For a crowd, I like serving them alongside a fresh fruit platter or a simple green salad to balance the richness.

Creative Ways to Present

For parties, I’ve arranged these cookies on tiered dessert trays with edible flowers and fresh raspberries tucked in. Wrapping them individually in parchment with a pretty ribbon makes them perfect for gifting or party favors — trust me, they disappear fast!

Make Ahead and Storage

Storing Leftovers

Because the frosting uses fresh berries, I always store these sandwich cookies in an airtight container in the fridge. They keep beautifully for 3-4 days—just let them sit at room temperature for 10-15 minutes before serving for the best texture.

Freezing

If I want to prep ahead, I freeze unfilled cookies in a single layer on a baking sheet, then transfer to a freezer bag. When ready, I thaw and make the frosting fresh; assembled cookies don’t freeze as well because the frosting can separate.

Reheating

These cookies are best served cool, but if you want to warm one up, just let it sit at room temperature for a couple hours. Avoid microwaving, which can melt the frosting unevenly — I learned that the hard way!

FAQs

Final Thoughts

Honestly, this Chocolate Raspberry Sandwich Cookies Recipe quickly became one of my favorites to bake when I want something special that’s not overly complicated. The way the deep chocolate merges with fresh raspberry frosting always gets compliments—and that cooling step makes all the difference. I can’t wait for you to try making these; once you do, I bet they’ll become a staple in your baking rotation too. Happy baking, friend!

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