If you’re a fan of rich chocolate paired with bright, tangy fruit, then you’re absolutely going to fall in love with this Chocolate Raspberry Sandwich Cookies Recipe. These aren’t your everyday cookies — they’re indulgent, fudgy chocolate cookies sandwiched around a luscious raspberry cream cheese frosting that just melts in your mouth. When I first tried this recipe, it quickly became a favorite in my kitchen, and I bet once you give it a go, you’ll be making it again and again.
Why You’ll Love This Recipe
- Perfect Flavor Pairing: The deep chocolate cookies contrast beautifully with the fresh raspberry cream cheese filling.
- Make-Ahead Friendly: Chilling the dough overnight makes the cookies easier to work with and enhances their flavor.
- Simple Ingredients: You probably already have everything in your pantry and fridge.
- Impress Your Crowd: These look bakery-fancy but are totally achievable at home.
Ingredients You’ll Need
The magic really happens by combining pantry staples with fresh raspberries to create that dreamy frosting. I like to pick fresh raspberries when in season, but frozen work just fine too, as long as they’re not sitting in syrup.
- All-purpose flour: Spoon and level for accurate measurement to keep cookies tender.
- Cocoa powder: Unsweetened cocoa adds rich chocolate depth — Dutch-processed works beautifully here.
- Baking soda: Helps the cookies rise just enough without puffing up too much.
- Salt: Balances sweetness and enhances the chocolate flavor.
- Unsalted butter: Make sure it’s softened for easy creaming with sugars.
- Brown sugar: Adds moistness and a hint of caramel flavor — packed firmly for the best results.
- White sugar: Helps the cookies crisp up a little around the edges.
- Egg: Using a room temperature egg helps everything blend smoothly.
- Vanilla extract: Ever-so-subtle but essential to deepen the cookie’s flavor.
- Chocolate chips: Semi-sweet or dark, I love little melty pockets of chocolate in these cookies.
- Raspberries: Fresh or frozen, just make sure they’re natural without added syrup for the frosting.
- Cream cheese: Full-fat brick style makes the frosting smooth and tangy.
- Powdered sugar: Sweetens and thickens the frosting perfectly.
Variations
I love to tweak this recipe depending on my mood or what’s on hand. Feel free to personalize these cookies because that’s really part of the fun!
- Jam Swap: When I’m short on fresh raspberries, I use good-quality seedless raspberry jam instead — it saves time and still tastes great.
- Frosting Flavors: Adding a teaspoon of lemon zest to the frosting can brighten it nicely.
- Milk Chocolate: Try mixing milk chocolate chips instead of semi-sweet for a sweeter cookie experience.
- Nutty Kick: Folding in some finely chopped toasted pistachios in the frosting adds a lovely crunch.
How to Make Chocolate Raspberry Sandwich Cookies Recipe
Step 1: Whisk Together Your Dry Ingredients
Start by combining the flour, cocoa powder, baking soda, and salt in a medium bowl. I usually sift them together to get rid of lumps — this helps the cocoa blend evenly and makes sure your cookies bake up uniform and smooth.
Step 2: Cream Your Butter and Sugars
In a big mixing bowl, beat the softened butter with the brown and white sugars until the mixture looks fluffy and lighter in color. This step is where you start building that fabulous texture, so don’t rush. After that, add the egg and vanilla, beating well to combine. Using room temp egg here helps everything come together nicely.
Step 3: Slowly Incorporate the Dry Ingredients and Chocolate Chips
With your mixer on low, add the dry flour mixture in two or three additions. The dough will be sticky — that’s what you want! When the flour is just incorporated, fold in the chocolate chips. This sticky dough benefits from chilling, so cover your bowl and pop it in the fridge for 3 hours or overnight, which makes it easier to scoop later.
Step 4: Scoop and Bake Your Cookies
Preheat your oven to 350°F. Line your cookie sheets with parchment paper or silicone mats — that’s key for easy cleanup and even baking. Roll the dough into balls about 1 to 1.5 tablespoons in size, placing them 2 inches apart. I usually get around 28 cookies from this batch. Bake for 8-10 minutes or until the top looks set but they’re still soft to the touch. Let them cool completely before frosting.
Step 5: Make the Raspberry Cream Cheese Frosting
Place your raspberries in a blender or food processor and pulse until smooth. To keep the frosting silky rather than grainy, strain the puree through a fine metal sieve using the back of a spoon to press it through, leaving behind the seeds. Then gently cook this puree over low heat, stirring as it boils, until it reduces down to a thick jam-like consistency — only a few tablespoons left. Let it cool while you beat the butter and cream cheese until fluffy. Add powdered sugar in stages along with salt and the cooled raspberry reduction, mixing well after each addition until you reach your desired sweetness and consistency.
Step 6: Sandwich and Enjoy
Spoon about a tablespoon of frosting onto the flat side of one cookie, then gently press a second cookie on top to make a sandwich. This recipe makes about 14 sandwich cookies, perfect for sharing or keeping all to yourself (I won’t judge!).
Pro Tips for Making Chocolate Raspberry Sandwich Cookies Recipe
- Don’t Skip Chilling: I learned that chilling the dough overnight makes it much easier to handle and helps the cookies bake evenly without spreading too thin.
- Strain the Raspberries Thoroughly: Removing seeds from the raspberry puree creates a smooth frosting that feels luxurious on your tongue.
- Use Room Temp Ingredients: Butter, egg, and cream cheese all blend better when they’re not cold, so plan ahead for smoother mixing.
- Don’t Overbake the Cookies: They look set before they are fully firm—pull them out right at 8 minutes for the softest center after cooling.
How to Serve Chocolate Raspberry Sandwich Cookies Recipe
Garnishes
I like to sprinkle a few fresh raspberries on the serving plate for that pop of color and a dusting of powdered sugar on top for a pretty, bakery-style finish. Sometimes a few chocolate shavings on top bring extra flair—plus they’re delicious!
Side Dishes
These cookies go beautifully with a cup of rich coffee or herbal tea, and if you’re serving them at a brunch or party, a fresh fruit salad or light vanilla ice cream pairs perfectly without overwhelming the flavors.
Creative Ways to Present
For holidays or special occasions, I like lining these cookies up on a pretty tray with some edible flowers or wrapping each sandwich cookie in parchment paper tied with a ribbon to give as thoughtful homemade gifts. They also make a stunning addition to dessert tables!
Make Ahead and Storage
Storing Leftovers
Because the frosting contains fresh berries and cream cheese, I always store these cookies in the fridge in an airtight container. They stay fresh and delicious for up to 3-4 days, although in my house, they rarely last that long.
Freezing
I’ve had great success freezing the baked cookies (without frosting) in a zip-top bag. When I want a treat, I thaw them at room temperature and freshly make the frosting to sandwich. This keeps the cookies tasting fresh and the frosting perfectly creamy.
Reheating
If your cookies have been in the fridge for a while, I find letting them sit at room temperature for about 15-20 minutes before serving softens them beautifully. You can also warm a cookie for 5-7 seconds in the microwave before assembling for a warm, melty experience.
FAQs
-
Can I use frozen raspberries for the frosting?
Absolutely! Just make sure the frozen raspberries are not packed in syrup. Thaw them completely before pureeing and straining to avoid extra liquid in the frosting.
-
Is it necessary to chill the cookie dough?
Yes, chilling is key. It helps control spreading during baking and improves the flavor and texture. I often make the dough the night before to save time the next day.
-
Can I substitute the raspberry puree with jam?
You can! Use 1-2 tablespoons of seedless raspberry jam and skip cooking down the puree. This shortcut makes the frosting quicker while keeping great flavor.
-
How should I store these cookies?
Store them in an airtight container in the fridge because of the fresh frosting. They’ll last 3-4 days and stay deliciously moist.
-
Can I make these gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking flour blend, but be sure it contains xanthan gum or a binder for the best texture.
Final Thoughts
Making this Chocolate Raspberry Sandwich Cookies Recipe always feels like a little celebration in my kitchen. The balance of bittersweet chocolate with a vibrant, tangy frosting never gets old, and it’s a treat I love to share with friends and family. If you’re looking for a special homemade cookie that’s both elegant and satisfying, this one’s for you — honestly, it’s one of my all-time favorites, and I hope you enjoy making and eating it as much as I do!
Print
Chocolate Raspberry Sandwich Cookies Recipe
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Total Time: 4 hours 8 minutes
- Yield: 14 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Raspberry Sandwich Cookies combine rich cocoa-infused chocolate cookies with a luscious raspberry cream cheese frosting. Perfectly balanced between sweet and tart, these sandwich cookies are a delightful treat for any occasion, featuring a fudgy texture and a fresh berry twist in the creamy filling.
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour, spooned and leveled
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips, semi-sweet or dark
Raspberry Cream Cheese Frosting
- 1 cup raspberries, fresh or frozen (not frozen in syrup)
- 6 tablespoons unsalted butter, softened to room temperature
- 1 oz full-fat cream cheese, brick style
- 1 1/2 to 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined to create a smooth base for the cookie dough.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is fluffy and light, ensuring a tender cookie texture.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until fully incorporated, which adds moisture and flavor.
- Combine Flour Mixture: With the mixer on low speed, gradually add the flour mixture to the butter mixture about half at a time, mixing until just combined. The dough will be sticky.
- Fold in Chocolate Chips: Stir in the semi-sweet or dark chocolate chips evenly throughout the dough to provide chocolate bursts in each cookie.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 3 hours or overnight to allow the flavors to meld and improve dough handling.
- Preheat Oven and Prep Sheets: When ready to bake, preheat the oven to 350°F (177°C) and line cookie sheets with parchment paper or silicone baking mats.
- Shape Cookies: Form dough balls about 1 to 1.5 tablespoons in size (slightly smaller than a golf ball) and place 2 inches apart on the prepared cookie sheets, typically yielding about 28 cookies.
- Bake Cookies: Bake for 8-10 minutes or until the tops look set but still soft. Remove from the oven and let cool completely on a cooling rack.
- Prepare Raspberry Puree: Add raspberries to a blender or food processor and pulse until smooth, then press the puree through a fine metal sieve to remove seeds using the back of a spoon.
- Reduce Raspberry Puree: Transfer the seedless puree to a small saucepan over low heat and bring to a gentle boil, stirring constantly. Continue boiling until the puree thickens to a jam-like consistency, then let it cool completely.
- Make Frosting Base: In a large bowl, beat the softened butter until smooth, then beat in the cream cheese until creamy and well combined.
- Add Powdered Sugar and Salt: With the mixer on low speed, mix in about 1 cup powdered sugar and salt thoroughly.
- Incorporate Raspberry Puree: Mix in 1 tablespoon of the cooled reduced raspberry puree completely, then gradually add the remaining powdered sugar in ½ cup increments, blending in an additional tablespoon of raspberry puree as you go until the frosting reaches desired sweetness and texture.
- Assemble Sandwiches: Spread about 1 tablespoon of raspberry cream cheese frosting on the bottom of one cookie, then top with a second cookie to form a sandwich. Repeat to make about 14 sandwiches in total.
Notes
- Chilling the cookie dough is essential for texture and flavor development. Prepare the dough the night before and refrigerate it overnight if possible.
- If short on time, substitute fresh raspberry puree with 1-2 tablespoons of seedless raspberry preserves or jam, skipping the reducing step of the puree.
- Store the assembled sandwich cookies in the refrigerator because of the fresh fruit frosting; they will stay fresh for 3-4 days.
- Ensure frozen raspberries are not in syrup to avoid affecting frosting consistency and flavor.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
