Irresistible Chocolate Raspberry Sandwich Cookies Recipe

Chocolate Raspberry Sandwich Cookies are more than just a dessert; they are a delightful symphony of flavors and textures that promises to captivate your taste buds from the very first bite. Imagine sinking your teeth into a perfectly baked, rich chocolate cookie, only to be met by a vibrant burst of sweet-tart raspberry jam, all embraced by a delicate, creamy filling. This iconic combination isn’t just a modern culinary trend; it’s a testament to the timeless appeal of pairing deep cocoa notes with the bright acidity of fresh berries. While the exact origin of this particular sandwich cookie might be debated among dessert enthusiasts, its rise to prominence is undoubtedly due to its ability to evoke pure joy and simple indulgence at any gathering.

I find that what truly makes Chocolate Raspberry Sandwich Cookies so universally adored is their incredible balance. The intensity of the chocolate provides a comforting richness, perfectly complemented by the refreshing tang of the raspberry, creating an irresistible contrast that keeps you reaching for just one more. They are elegant enough for a special occasion, yet comforting enough for an everyday treat, making them a staple in many home bakeries. Get ready to discover the magic behind these cherished bites and bring a touch of sophisticated sweetness to your kitchen today.

this Recipe

Ingredients:

Creating truly exquisite Chocolate Raspberry Sandwich Cookies requires high-quality ingredients and a bit of care in preparation. Here’s everything you’ll need to craft these delightful treats:

• For the Chocolate Cookies:
  • 2 ¼ cups (270g) All-Purpose Flour: I always make sure to use unbleached all-purpose flour. It forms the structure of our cookies, providing the perfect base for that rich chocolate flavor.
  • ¾ cup (75g) Unsweetened Dutch-Processed Cocoa Powder: This is my secret weapon for truly dark, fudgy chocolate cookies. Dutch-processed cocoa powder has a mellower, less bitter flavor than natural cocoa, and it gives these Chocolate Raspberry Sandwich Cookies their signature deep color.
  • 1 teaspoon Baking Soda: This leavening agent helps our cookies rise just slightly, giving them a soft, cakey texture that’s still sturdy enough to hold the raspberry filling.
  • ½ teaspoon Salt: A crucial ingredient that enhances all the other flavors, especially the chocolate. Don’t skip it; it balances the sweetness beautifully.
  • 1 cup (226g) Unsalted Butter: Make sure it’s softened to room temperature. This is key for achieving that wonderfully creamy texture when you cream it with the sugars. Using unsalted butter allows me to control the exact amount of salt in the recipe.
  • 1 ½ cups (300g) Granulated Sugar: This provides sweetness and helps with the tender texture of the cookies.
  • ½ cup (100g) Packed Light Brown Sugar: The brown sugar adds a lovely moistness and a subtle molasses flavor that complements the chocolate perfectly, contributing to the chewiness of our Chocolate Raspberry Sandwich Cookies.
  • 2 Large Eggs: Also at room temperature. Eggs bind our ingredients together and add richness. Room temperature eggs emulsify better with the butter and sugar, leading to a smoother dough.
  • 2 teaspoons Pure Vanilla Extract: Use good quality vanilla! It’s an essential flavor enhancer for chocolate, bringing out its complexities and adding warmth to our cookies.
• For the Raspberry Filling:
  • 12 ounces (about 2 cups) Fresh or Frozen Raspberries: If using frozen, there’s no need to thaw them beforehand. These will be the star of our vibrant, tangy filling, providing that perfect contrast to the rich chocolate.
  • ½ cup (100g) Granulated Sugar: To sweeten the raspberries and help create a syrupy consistency for our filling.
  • 1 tablespoon Fresh Lemon Juice: This brightens the raspberry flavor and adds a crucial touch of tartness, cutting through the sweetness and richness of the cookies. It also helps preserve the vibrant color.
  • 1 tablespoon Cornstarch (optional, for thicker filling): If you prefer a very thick, jam-like filling that won’t easily spread, a small amount of cornstarch mixed with a tablespoon of cold water can be added at the end of cooking. I often omit it if I want a slightly looser, more natural compote texture for my Chocolate Raspberry Sandwich Cookies.
• For Assembly:
  • ¼ cup Powdered Sugar (Confectioners’ Sugar): For dusting our finished Chocolate Raspberry Sandwich Cookies. It adds a beautiful snowy appearance and a touch more sweetness.

Preparing the Chocolate Cookie Dough

Let’s dive into making the rich, fudgy chocolate cookies that form the foundation of our delightful Chocolate Raspberry Sandwich Cookies. Precision and patience here will pay off big time!

1. Whisk Dry Ingredients: In a medium bowl, whisk together the 2 ¼ cups of all-purpose flour, ¾ cup of Dutch-processed cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure these are thoroughly combined. I like to use a wire whisk to really aerate the ingredients and ensure there are no lumps of cocoa or baking soda; this prevents uneven pockets in our baked cookies. Set this bowl aside.
2. Cream Butter and Sugars: In a large bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), cream together the 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar and ½ cup of packed light brown sugar. Beat on medium speed for about 2-3 minutes, or until the mixture is light, fluffy, and noticeably paler in color. This step is crucial for incorporating air, which contributes to the cookies’ tender texture. Take your time here; properly creaming the butter and sugars is a foundational step for fantastic Chocolate Raspberry Sandwich Cookies. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add Eggs and Vanilla: Reduce the mixer speed to low and add the 2 large room temperature eggs, one at a time, beating well after each addition until fully incorporated. Then, stir in the 2 teaspoons of pure vanilla extract. Beat until the mixture is smooth and cohesive, but be careful not to overmix once the eggs are in, as this can develop the gluten too much. I usually stop as soon as I no longer see streaks of egg yolk. The mixture will look rich and glossy at this stage, setting the stage for perfectly flavored chocolate cookies.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. It’s absolutely essential not to overmix here. Overmixing develops the gluten in the flour too much, which can lead to tough cookies instead of the soft, tender ones we want for our Chocolate Raspberry Sandwich Cookies. As soon as you see no more dry streaks of flour, stop mixing. The dough will be thick, rich, and intensely chocolatey – irresistible even before baking!
5. Prepare for Chilling: Turn the dough out onto a piece of plastic wrap. Gently flatten it into a disc about 1-inch thick. Wrap it tightly in the plastic wrap, ensuring it’s well-sealed.

Chilling and Rolling the Cookie Dough

Chilling the dough is an absolutely non-negotiable step for these Chocolate Raspberry Sandwich Cookies. It helps the flavors meld, makes the dough much easier to handle, and prevents the cookies from spreading too much in the oven, ensuring they hold their crisp, defined edges.

6. Chill the Dough: Place the wrapped chocolate cookie dough in the refrigerator for at least 2 hours, or even better, overnight. I find that chilling it overnight yields the best texture and flavor. The butter needs to firm up, and the flour needs time to fully hydrate. If you try to roll it out too soon, the dough will be sticky and difficult to manage, making it hard to cut out nice, round shapes for our sandwich cookies. Patience is a virtue here for the perfect Chocolate Raspberry Sandwich Cookies!
7. Preheat Oven and Prepare Baking Sheets: Once your dough is sufficiently chilled and you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps ensure even baking and easy removal of our delicate chocolate cookies.
8. Roll Out the Dough: Lightly flour a clean work surface and your rolling pin. Take half of the chilled dough from the refrigerator (keep the other half chilled until you’re ready for it). Roll out the dough to an even thickness of about ¼ inch. If the dough starts to get too warm and sticky, don’t hesitate to pop it back into the fridge for 10-15 minutes to firm up again. The key to uniform cookies is even thickness, which ensures they bake consistently.
9. Cut Out Cookies: Using a 1 ½ to 2-inch round cookie cutter, cut out as many circles as you can from the rolled-out dough. Carefully transfer the cut-out cookies to your prepared baking sheets, leaving about 1 inch between each cookie. I like to use a small offset spatula for this to avoid distorting their shape.
10. Gather and Re-roll Scraps: Gently gather the dough scraps, press them together, and re-roll them once or twice to cut out more cookies. Try not to overwork the dough when re-rolling, as this can make the cookies tough. If the dough becomes too warm, chill it again briefly before cutting more cookies. Repeat the rolling and cutting process with the second half of your dough. Remember, we need an even number of cookies to make perfect Chocolate Raspberry Sandwich Cookies!

Baking the Chocolate Cookies

Baking these chocolate cookies to perfection is all about watching them closely. We want them set but still soft, ensuring they remain tender enough for our delightful Chocolate Raspberry Sandwich Cookies.

11. Bake the Cookies: Place one baking sheet into the preheated oven. Bake for 8-10 minutes. The exact baking time will depend on your oven and the size of your cookies. You’ll know they’re done when the edges are set and the centers look slightly puffed but still soft. They shouldn’t be overly firm or hard. Overbaking these chocolate cookies will make them dry and crumbly, which is not ideal for our Chocolate Raspberry Sandwich Cookies!
12. Cool on Baking Sheet: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. They will be quite delicate when hot, so this brief cooling period allows them to firm up slightly before you move them.
13. Transfer to Wire Rack: After 5 minutes, carefully transfer the cooled cookies from the baking sheet to a wire rack to cool completely. This allows air circulation all around the cookies, preventing them from becoming soggy on the bottom. Ensure they are completely cool before you even think about adding the filling. Warm cookies will melt the raspberry filling, leading to a messy situation.
14. Repeat Baking: Continue baking the remaining batches of cookies, making sure your baking sheets are cool before placing new dough on them. If your sheets are still warm, the butter in the dough will melt too quickly, causing the cookies to spread excessively.

Preparing the Raspberry Filling

While our chocolate cookies are cooling, let’s prepare the vibrant, tangy raspberry filling that will perfectly complement their rich chocolate flavor. This fresh raspberry compote is incredibly simple yet makes all the difference in our Chocolate Raspberry Sandwich Cookies.

15. Combine Raspberries and Sugar: In a small saucepan, combine the 12 ounces of fresh or frozen raspberries and ½ cup of granulated sugar. If you’re using frozen raspberries, there’s no need to thaw them first; they’ll release their juices as they heat.
16. Cook the Filling: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As the raspberries heat, they will begin to break down and release their juices. Continue to simmer for about 5-7 minutes, stirring more frequently as it thickens, until the raspberries are soft and the mixture has thickened to a jam-like consistency. I like to gently mash some of the raspberries with the back of a spoon as they cook, leaving some whole for texture. The aroma filling your kitchen will be absolutely divine!
17. Add Lemon Juice and Optional Cornstarch: Remove the saucepan from the heat. Stir in the 1 tablespoon of fresh lemon juice. This really brightens the flavor and adds that essential zing to cut through the richness of the chocolate. If you desire a thicker, more structured filling (especially if your raspberries were very juicy), you can whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl, then stir this slurry into the hot raspberry mixture. Return the saucepan to low heat and cook for another minute, stirring constantly, until the filling visibly thickens. I often skip the cornstarch if I prefer a slightly looser, more natural fruit texture for my Chocolate Raspberry Sandwich Cookies.
18. Cool the Filling: Transfer the raspberry filling to a small bowl or a shallow dish. Allow it to cool completely to room temperature before using it. For even faster cooling, you can place it in the refrigerator. It’s paramount that the filling is completely cool and somewhat firm before assembly; warm filling will make your cookies soggy and messy. This cool down time is essential for the structure and enjoyment of your finished Chocolate Raspberry Sandwich Cookies.

Assembling the Chocolate Raspberry Sandwich Cookies

This is the fun part! Bringing together our perfectly baked chocolate cookies and luscious raspberry filling to create the irresistible Chocolate Raspberry Sandwich Cookies. Take your time to match and fill them carefully.

19. Match Cookie Halves: Once both the chocolate cookies and the raspberry filling are completely cooled, it’s time to assemble. Take your cooled chocolate cookies and gently match them up into pairs of similar size and shape. This helps ensure your sandwich cookies are uniform and look neat. I like to lay them all out and find their perfect partners.
20. Fill the Cookies: Take one half of a matched pair. Spoon about ½ to 1 teaspoon of the cooled raspberry filling onto the flat side of one cookie. I find that starting with a smaller amount and adding more if needed helps prevent overfilling. You want enough filling to taste, but not so much that it oozes out excessively when bitten.
21. Create the Sandwich: Gently place the second matching cookie half on top of the filling, flat side down. Press down very lightly, just enough to spread the filling to the edges of the cookies without squeezing it all out. Repeat this process with all the remaining cookies and filling. You’ll quickly see your beautiful Chocolate Raspberry Sandwich Cookies coming to life!
22. Dust with Powdered Sugar: For that final touch of elegance and a whisper of sweetness, lightly dust the tops of your assembled Chocolate Raspberry Sandwich Cookies with powdered sugar. You can use a fine-mesh sieve or a small shaker to achieve an even, delicate coating. This step really makes them look professional and adds to their visual appeal.
23. Serve and Store: These Chocolate Raspberry Sandwich Cookies are best enjoyed fresh, but they also store wonderfully. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, let them come closer to room temperature for about 15-20 minutes before serving to fully appreciate the softness of the cookie and the vibrancy of the raspberry filling. The flavors really meld and deepen over time, making them even more irresistible on the second day. Enjoy every delightful bite!

Conclusion:

So, there you have it – my absolute favorite recipe for what I truly believe are some of the most divine treats you’ll ever bake. These aren’t just any cookies; they are an experience, a symphony of flavors and textures designed to captivate your senses from the very first bite. I’ve poured my heart into perfecting these Chocolate Raspberry Sandwich Cookies, ensuring that every step is clear and every ingredient contributes to the ultimate indulgence. Imagine sinking your teeth into a perfectly chewy, deeply chocolatey cookie, generously embracing a vibrant, tangy raspberry filling that bursts with fresh fruit flavor. It’s that exquisite balance of rich cocoa bitterness and bright, sweet-tart fruitiness that makes this particular sandwich cookie an absolute standout. It’s a sophisticated treat that feels gourmet, yet is entirely approachable for the home baker. Whether you’re looking to impress guests at a dinner party, surprise a loved one with a homemade gift, or simply treat yourself to something extraordinary after a long week, this recipe delivers on all fronts. They are robust enough to travel well for picnics and potlucks, yet delicate enough to be served with your finest china for a high tea. The joy in making them is only surpassed by the sheer delight of eating them, and I promise you, these cookies will become a cherished part of your baking repertoire. There’s something truly magical about bringing together simple ingredients to create such a memorable dessert, and I am confident that once you try them, you’ll understand exactly why I rave about these beauties so much. They truly embody everything wonderful about homemade treats.

But the magic of these cookies doesn’t stop at the original recipe; there are so many delightful ways to enjoy and even adapt them to your personal taste. Picture these magnificent cookies nestled beside a steaming cup of freshly brewed coffee, the slight warmth of the drink enhancing the chocolate and fruit notes. They are equally wonderful served with a tall glass of cold milk, a classic pairing that never disappoints. For a more elegant presentation, especially after a special meal, I love to arrange them on a delicate platter with a light dusting of powdered sugar – it adds a touch of visual appeal and a subtle sweetness. Don’t be afraid to experiment with the filling either! While raspberry is my absolute favorite for its tart counterpoint, a strawberry jam could offer a sweeter, sunnier alternative, or even a black cherry preserve for a deeper, more luxurious flavor profile. For an adult twist, consider adding a tiny dash of raspberry liqueur or Chambord to your jam filling before spreading it; it elevates the flavor to new heights of sophistication. If you’re a dark chocolate enthusiast, using an extra dark cocoa powder in the cookie dough will intensify that rich, robust chocolate flavor, while milk chocolate chips could be folded in for an extra gooey texture. You could also sprinkle a tiny pinch of flaky sea salt on top of the cookies before baking, which beautifully enhances both the chocolate and the raspberry. Or, for a fun, bite-sized treat, simply make smaller cookies and serve them as mini desserts at your next gathering. The possibilities are truly endless, and each variation offers a slightly different, but equally delicious, experience. These cookies are truly a blank canvas for your creativity, and I encourage you to make them your own.

Now, it’s your turn! I have poured my heart into crafting this recipe, and I am genuinely excited for you to experience the sheer delight of baking and tasting these incredible Chocolate Raspberry Sandwich Cookies for yourself. Don’t let this recipe just sit in your bookmarks; gather your ingredients, preheat your oven, and embark on this delicious baking adventure. I promise you, the effort is minimal compared to the incredible reward of biting into these homemade masterpieces. Once you’ve created your batch, I would absolutely love to hear about your experience. Did you stick to the classic recipe, or did you try one of the variations I suggested? Perhaps you came up with a brilliant twist of your own? Please share your photos, your feedback, and any creative ideas you had in the comments section below. Your insights and culinary adventures inspire me and our entire community of bakers! There’s nothing more rewarding than seeing others enjoy the recipes I share, and I truly believe these cookies will bring a huge smile to your face, and to the faces of anyone lucky enough to share them with you. So, go forth, bake, enjoy, and spread the joy of these truly exceptional treats. Happy baking, my friends!

Irresistible Chocolate Raspberry Sandwich Cookies Recipe

Chocolate Raspberry Sandwich Cookies are a delightful treat that combines the richness of chocolate with the tangy sweetness of raspberry jam. The cookies themselves are made from a simple dough that includes softened butter, cocoa powder, and a blend of granulated and brown sugars. This creates a soft and tender cookie with a deep chocolate flavor. The raspberry jam, which is sandwiched between two cookies, adds a bright contrast that enhances the overall taste. These cookies are perfect for any occasion, whether you’re serving them at a party, enjoying them with a cup of tea, or sharing them with friends and family.

Prep Time
1 Hours

Cook Time
30 Minutes

Total Time
15 Minutes

Servings
24 sandwich cookies

Ingredients

• 2 ¼ cups (270g) All-Purpose Flour
• ¾ cup (75g) Unsweetened Dutch-Processed Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup (226g) Unsalted Butter, softened
• 1 ½ cups (300g) Granulated Sugar
• ½ cup (100g) Packed Light Brown Sugar
• 2 Large Eggs, room temperature
• 2 teaspoons Pure Vanilla Extract
• 12 ounces (about 2 cups) Fresh or Frozen Raspberries
• ½ cup (100g) Granulated Sugar (for filling)
• 1 tablespoon Fresh Lemon Juice
• 1 tablespoon Cornstarch (optional, for thicker filling)
• ¼ cup Powdered Sugar (Confectioners’ Sugar), for dusting

Instructions

1. Step 1
   In a medium bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup Dutch-processed cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
2. Step 2
   In a large bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar and ½ cup packed light brown sugar using an electric mixer for 2-3 minutes until light and fluffy. Scrape down the bowl.
3. Step 3
   Reduce mixer speed to low. Add 2 large room temperature eggs one at a time, beating well after each. Stir in 2 teaspoons pure vanilla extract until smooth.
4. Step 4
   Gradually add the whisked dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
5. Step 5
   Form the dough into a 1-inch thick disc, wrap tightly in plastic, and refrigerate for at least 2 hours, or overnight.
6. Step 6
   When ready to bake, preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
7. Step 7
   Lightly flour a work surface and rolling pin. Roll half of the chilled dough to ¼ inch thickness. Use a 1 ½ to 2-inch round cookie cutter to cut circles. Carefully transfer to prepared baking sheets, leaving 1 inch between cookies. Gather and re-roll scraps, chilling if needed.
8. Step 8
   Bake cookies for 8-10 minutes until edges are set and centers look slightly puffed but still soft. Do not overbake.
9. Step 9
   Remove from oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Ensure cookies are completely cool before filling.
10. Step 10
    In a small saucepan, combine 12 ounces raspberries and ½ cup granulated sugar. Bring to a gentle simmer over medium heat, stirring, for 5-7 minutes until thickened to a jam-like consistency. Mash some raspberries if desired.
11. Step 11
    Remove from heat, stir in 1 tablespoon fresh lemon juice. (Optional: For thicker filling, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir into hot mixture, and cook on low for 1 minute until visibly thickened.) Transfer filling to a bowl and cool completely to room temperature or refrigerate.
12. Step 12
    Once cookies and filling are completely cooled, match cookies into pairs of similar size. Spoon about ½ to 1 teaspoon of raspberry filling onto the flat side of one cookie, then gently top with the second matching cookie half, pressing lightly to spread the filling to the edges.
13. Step 13
    Lightly dust the tops of the assembled sandwich cookies with ¼ cup powdered sugar. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow to come to room temperature before serving if refrigerated.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.