These Chocolate Raspberry Sandwich Cookies feature rich, fudgy chocolate cookies filled with a luscious raspberry buttercream or jam. The combination of deep chocolate flavor and tart raspberry makes these cookies an irresistible treat, perfect for Valentine’s Day, holidays, or any time you crave a sweet and fruity dessert!
Why You’ll Love This Recipe
- Rich & Fudgy – Soft chocolate cookies with an intense cocoa flavor.
- Tangy Raspberry Filling – A perfect balance of sweet and tart.
- Elegant & Decadent – Beautiful sandwich cookies for any special occasion.
- Customizable Fillings – Use buttercream, jam, or ganache.
- Easy to Make – No fancy equipment needed!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cookies:
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Milk or heavy cream
- Semi-sweet chocolate (melted, optional for extra richness)
For the Raspberry Filling:
- Unsalted butter (softened)
- Powdered sugar
- Fresh raspberries (or raspberry jam)
- Lemon juice (to enhance tartness)
- Vanilla extract
For Optional Garnish:
- Melted dark chocolate drizzle
- Powdered sugar dusting
- Extra fresh raspberries
Directions
Step 1: Make the Chocolate Cookies
- Preheat Oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugars – Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg & Vanilla – Mix in egg, vanilla extract, and milk until combined.
- Combine Wet & Dry – Gradually add the dry ingredients to the wet, stirring until smooth.
- Chill the Dough (Optional) – Refrigerate for 30 minutes for thicker cookies.
- Shape & Bake – Scoop dough into small rounds, place on the baking sheet, and bake for 8-10 minutes until set.
- Cool Completely – Transfer cookies to a wire rack to cool.
Step 2: Make the Raspberry Filling
- Mash Raspberries – If using fresh raspberries, mash and strain to remove seeds.
- Beat Butter & Sugar – In a bowl, beat butter and powdered sugar until fluffy.
- Add Raspberry Puree & Vanilla – Mix until smooth and pink.
Step 3: Assemble the Sandwich Cookies
- Pair Up Cookies – Match similar-sized cookies.
- Fill & Sandwich – Pipe or spread raspberry filling onto one cookie and press another on top.
- Garnish (Optional) – Drizzle with melted chocolate or dust with powdered sugar.
Step 4: Serve & Enjoy!
- Let the cookies set for 15 minutes before serving for the best texture.
Servings and Timing
- Servings: 12-15 sandwich cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling & Assembly Time: 20 minutes
Variations
- Chocolate Ganache Filling – Swap raspberry filling for rich chocolate ganache.
- Nutella Raspberry Sandwich Cookies – Spread Nutella and add raspberries.
- Dark Chocolate Lovers – Use dark cocoa powder for an intense flavor.
- Gluten-Free Option – Use a 1:1 gluten-free flour substitute.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unassembled cookies for up to 2 months; thaw before filling.
- Serving Tip: Let chilled cookies sit at room temperature for 10 minutes before eating.
FAQs
Can I use raspberry jam instead of fresh raspberries?
Yes! Simply mix raspberry jam into the buttercream.
How do I make the cookies extra soft?
Chill the dough before baking and don’t overbake.
Can I use white chocolate in the filling?
Yes! Mix melted white chocolate into the raspberry buttercream.
How do I make them extra chocolatey?
Add melted chocolate to the dough or increase the cocoa powder.
Can I make these ahead of time?
Yes! Store unassembled cookies and fill them just before serving.
What’s the best way to fill these cookies neatly?
Use a piping bag for a clean and even spread.
Can I use freeze-dried raspberries?
Yes! Crush freeze-dried raspberries into the buttercream for an intense raspberry flavor.
Can I make these into heart shapes?
Yes! Roll and cut the dough with a heart-shaped cookie cutter.
What’s the best way to drizzle chocolate on top?
Use a fork or piping bag for an even drizzle.
Can I use coconut oil instead of butter?
Yes, but the texture may be slightly different.
Conclusion
These Chocolate Raspberry Sandwich Cookies are a perfect combination of rich chocolate and tart raspberry, making them a delightful and elegant treat. Whether for a romantic occasion, holiday, or just because, these cookies are sure to impress. Try them today and enjoy a bakery-style dessert at home!
Print
Chocolate Raspberry Sandwich Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Description
These Chocolate Raspberry Sandwich Cookies feature soft, fudgy chocolate cookies filled with sweet and tangy raspberry jam and optionally, a smooth chocolate ganache. They’re perfect for holidays, Valentine’s Day, or any chocolate lover’s dream!
Ingredients
For the Chocolate Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk or heavy cream
For the Raspberry Filling:
- 1/2 cup raspberry jam or preserves
- 1/2 teaspoon lemon juice (optional, for brightness)
Optional Chocolate Ganache Filling:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Garnish (Optional):
- Powdered sugar for dusting
- Drizzle of melted chocolate
- Fresh raspberries
Instructions
Step 1: Make the Chocolate Cookie Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla, mixing until combined.
- Gradually add the dry ingredients, alternating with milk, mixing until a soft dough forms.
Step 2: Bake the Cookies
- Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten slightly with your hand or a spoon.
- Bake for 8-10 minutes, until the edges are set but the centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 3: Make the Raspberry Filling
- In a small bowl, mix raspberry jam and lemon juice (if using).
Step 4: Make the Optional Chocolate Ganache
- Heat heavy cream until steaming (not boiling).
- Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
Step 5: Assemble the Sandwich Cookies
- Spread ½ teaspoon raspberry jam onto the flat side of half the cookies.
- If using, spread a thin layer of ganache on the other half.
- Sandwich the cookies together and press gently.
Step 6: Decorate & Serve
- Dust with powdered sugar or drizzle with melted chocolate.
- Let set for 10 minutes, then enjoy!
Notes
- Extra Fruity? Add fresh raspberries to the jam before sandwiching.
- Make ahead: Store in an airtight container for up to 5 days or freeze for up to 2 months.
- No jam? Swap for Nutella, peanut butter, or vanilla buttercream.