Chocolate Raspberry Sandwich Cookies Recipe

If you’re on the hunt for a dessert that’s not only delicious but also shows off a bit of flair, then this Chocolate Raspberry Sandwich Cookies Recipe is going to be your new best friend. These cookies are decadently chocolatey with a rich, fudgy center, paired perfectly with a tangy and creamy raspberry frosting that’s just bursting with fresh berry flavor. Trust me, you’ll want to keep this recipe handy because it’s one of those treats that always wows guests and has my family asking for seconds.

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Ingredients You’ll Need

For these Chocolate Raspberry Sandwich Cookies, the ingredients give you a luscious cookie with a tender crumb, plus a bright, creamy frosting that’s both tangy and sweet. Choosing good quality cocoa and fresh raspberries really makes a difference!

• All-purpose flour: The base for structure, measure it by spooning into your cup to keep cookies tender.
• Cocoa powder: Use unsweetened natural cocoa for a deep chocolate flavor.
• Baking soda: Helps the cookies rise just right without getting cakey.
• Salt: Enhances all the sweet and chocolatey flavors.
• Unsalted butter: Softened but not melted; the backbone of a rich cookie.
• Brown sugar: Adds moisture and a slight caramel note that I love.
• White sugar: Balances the sweetness with crispness.
• Egg: For binding, make sure it’s room temperature for best texture.
• Vanilla extract: A splash for warmth and depth.
• Chocolate chips: Semi-sweet or dark, your choice for extra melty pockets of chocolate.
• Raspberries: Fresh is best, but frozen can work if there’s no syrup.
• Cream cheese: Full-fat and brick style for rich, tangy frosting.
• Powdered sugar: For smooth sweetness in the frosting.

Variations

I love making this Chocolate Raspberry Sandwich Cookies Recipe my own by switching things up depending on my mood or pantry supplies. Feel free to experiment a bit; that’s part of the fun.

• Swap the berries: I once tried fresh blackberries instead of raspberries, and it gave a deeper berry flavor that was just divine.
• Dairy-free version: Use vegan butter and dairy-free cream cheese to make these allergy-friendly without losing texture or taste.
• Jam shortcut: Running low on time? Use good-quality seedless raspberry jam to replace the fresh raspberry puree – it’s a total timesaver.
• Dark chocolate lover’s twist: Double the chocolate chips or toss in chunks of your favorite dark chocolate bar for an extra indulgent cookie.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Whisk and Mix Your Dry Ingredients

Start by whisking together the flour, cocoa powder, baking soda, and salt in a medium bowl. I like to do this first because it saves time and ensures all your dry ingredients get evenly distributed. It also helps avoid any clumps of cocoa powder, which can be a common frustration.

Step 2: Cream Butter and Sugars Until Fluffy

In a large bowl, beat the softened butter with the brown and white sugars until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. When I first tried this recipe, I didn’t cream the butter enough and ended up with denser cookies, so don’t skip this step! Then, beat in the egg and vanilla until it’s all combined.

Step 3: Combine and Chill the Dough

Slowly add your dry ingredients into the wet mixture while mixing on low. The dough will be sticky – that’s okay! Fold in your chocolate chips. Now, here’s where patience pays off: cover the dough and chill it in the fridge for at least 3 hours or overnight. This chilling step is essential to prevent spreading and to deepen the flavors.

Step 4: Shape and Bake Your Cookies

Preheat your oven to 350°F and line your cookie sheets with parchment paper or silicone mats. I usually scoop the dough with a tablespoon measure to get even-sized cookies about the size of a golf ball. Space them about 2 inches apart because they will spread a bit. Bake for 8-10 minutes, watching for the tops to look set but still soft. Let them cool completely—you don’t want to squish out your frosting!

Step 5: Make the Raspberry Cream Cheese Frosting

While your cookies cool, blend the raspberries until smooth, then strain the puree through a fine mesh sieve to remove seeds. Heating this puree gently on the stove until it thickens is a trick I discovered that concentrates that raspberry flavor beautifully without watering down the frosting. Let the puree cool, then beat softened butter and cream cheese together. Add powdered sugar and salt gradually, mixing in raspberry puree in between until your frosting is perfectly creamy and balanced.

Step 6: Assemble Those Sandwiches

Spread a generous tablespoon of the raspberry cream cheese frosting on the bottom of one cookie, then gently press a second cookie on top to create your sandwich. This is the moment I love because they just look so inviting and pretty. You’ll end up with about 14 delicious sandwiches that are perfect for sharing (or not!).

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

Garnishes

I like to sprinkle a tiny pinch of powdered sugar over the top just before serving—it adds an elegant touch that makes the cookies look bakery-grade. Fresh raspberries on the side also make the plate pop with color and flavor.

Side Dishes

This recipe pairs wonderfully with a nice cup of hot coffee or a creamy latte. For special occasions, I’ll serve these cookies alongside a scoop of vanilla bean ice cream or a simple whipped cream to complement the richness.

Creative Ways to Present

For parties, I’ve arranged these sandwich cookies on a tiered dessert stand with fresh mint leaves scattered around. It instantly elevates the look! Another fun idea is to gently dip half of each sandwich in melted chocolate and let them harden for an extra chocolate punch.

Make Ahead and Storage

Storing Leftovers

Because of that fresh raspberry frosting, I always store these cookies in an airtight container in the fridge. They stay fresh and the flavors actually mellow wonderfully over a day. I’ve found they keep well for about 3-4 days before the cookies start softening too much.

Freezing

If I want to freeze these, I do so before assembling—freeze the baked cookies and the frosting separately. Once thawed, assemble fresh sandwiches. This keeps the cookie texture nice and avoids sogginess.

Reheating

Since these are sandwich cookies with cream cheese frosting, I recommend enjoying them chilled. If you prefer a softer cookie, let them sit at room temperature for 15-20 minutes before eating. Avoid microwaving once frosted to preserve texture and flavor.

FAQs

Final Thoughts

I absolutely love how this Chocolate Raspberry Sandwich Cookies Recipe turns out every time—it’s a perfect blend of chocolate indulgence and fruity freshness that you’ll find yourself craving again and again. When I first made these at home, they quickly became my go-to for celebrations and sweet little pick-me-ups. If you try this recipe, I know you’re going to fall for the way the raspberry frosting cuts through the richness of the cookie in the most delicious way. So go ahead, make a batch, and prepare to impress yourself, your family, and your friends!

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