Chocolate Raspberry Sandwich Cookies Recipe

If you love the combo of rich chocolate and bright, tangy fruit, you’re going to absolutely adore this Chocolate Raspberry Sandwich Cookies Recipe. I promise, these cookies are the perfect balance of fudgy, tender chocolate cookie layers hugging a luscious, fresh raspberry cream cheese frosting that’ll have you sneaking bites even when you’re trying to be “good.” Whether you’re baking for a special occasion or just a treat-yourself moment, this recipe is fan-freaking-tastic and surprisingly easy once you get the hang of the steps. Let’s dive in!

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Ingredients You’ll Need

The ingredients in this Chocolate Raspberry Sandwich Cookies Recipe come together perfectly because the deep cocoa flavor of the cookies balances beautifully with the tangy cream cheese and fresh raspberry frosting. When you shop, try to pick good quality cocoa powder and fresh or unsweetened frozen raspberries for that authentic taste.

• All-purpose flour: Use spooned and leveled flour for accurate measurement to keep cookies tender yet sturdy.
• Cocoa powder: I use unsweetened cocoa powder for the richest chocolate flavor; Dutch-processed works great too.
• Baking soda: Helps the cookies rise just enough—don’t swap with baking powder here.
• Salt: Enhances the chocolate and balances the sweetness in both the cookie and frosting.
• Unsalted butter: Softened for easy creaming; using unsalted lets you control the salt perfectly.
• Brown sugar: Gives moisture and a slight caramel note to the cookie.
• White sugar: Adds sweetness and helps create that slight crisp edge on the cookies.
• Egg: Room temperature eggs mix better and give a tender crumb.
• Vanilla extract: Just a touch to enhance all the flavors.
• Chocolate chips: Semi-sweet or dark chips add gooey pockets of chocolate—not optional, in my book!
• Fresh or frozen raspberries: If frozen, make sure they’re unsweetened and not packed in syrup for the frosting.
• Cream cheese: Full-fat brick style for a creamy, tangy frosting that’s not too sweet.
• Powdered sugar: For that smooth, sweet frosting texture.

Variations

I love how flexible this Chocolate Raspberry Sandwich Cookies Recipe is. Feel free to tweak the frosting or cookie mix to make it your own — I’ve tried a few versions that turned out great depending on mood and ingredient availability.

• Use raspberry jam instead of fresh raspberries: When I’m in a pinch, swapping in seedless raspberry preserves saves time without sacrificing too much flavor.
• Swap chocolate chips for chunks or nuts: Tossing in chopped bittersweet chocolate or walnuts adds a crunch and richer chocolate bites.
• Make it gluten-free: Using a 1-to-1 gluten-free baking flour works well—just chill the dough a bit longer to help with spread.
• Try different berries: Blueberries or blackberries make a fun twist; just adjust the frosting sweetness depending on fruit tartness.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Whisk dry ingredients and cream butter + sugars

Start by gently whisking together your flour, cocoa powder, baking soda, and salt in a medium bowl—this helps distribute everything evenly. In a bigger bowl, beat the softened butter with brown and white sugars until it’s light and fluffy, usually about 2-3 minutes with a hand or stand mixer. This part is crucial for soft and tender cookies, so don’t rush it! Then beat in your room temperature egg and vanilla until smooth.

Step 2: Gently combine wet and dry, then add chocolate chips

Lower your mixer speed and add the dry ingredients into the butter mixture in about two halves—this prevents flour from flying everywhere and overmixing. The dough will be sticky but that’s exactly right. Fold in the chocolate chips last with a spatula. This is when the cookie dough really starts to look like something special.

Step 3: Chill the dough

This is a game changer: cover your dough with plastic wrap and chill it in the fridge for at least 3 hours, ideally overnight. I do this almost every time because it firms up the dough, making it easier to shape and yielding cookies that hold together better with a deeper flavor.

Step 4: Bake the cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Scoop out dough balls about 1 to 1.5 tablespoons each (a bit smaller than a golf ball) and space them 2 inches apart so they spread right. Bake for 8-10 minutes, keeping an eye on them—the tops should look mostly set but still soft. Remember, they’ll keep cooking a bit as they cool, so don’t overbake!

Step 5: Make the raspberry cream cheese frosting

While the cookies cool, puree your raspberries in a blender or food processor. Strain through a metal sieve to remove all the seeds; it’s a bit of effort but sooo worth it to get that smooth frosting. Cook the puree in a small pan over low heat until it thickens into a jammy consistency—about the thickness of jam—then let it cool completely.

In a large bowl, beat softened butter and cream cheese together until silky. Add powdered sugar and salt gradually, mixing as you go. Incorporate the cooled raspberry reduction—this adds that fresh-tart punch we’re after. Adjust frosting thickness by adding more powdered sugar or raspberry puree until you get a spreadable consistency.

Step 6: Assemble your sandwich cookies

Grab one cookie and spread about a tablespoon of the frosting on its flat side, then gently press the flat side of another cookie on top to make a sandwich. I usually get around 14 sandwiches from this batch. If some cookies break, don’t worry—they taste just as amazing with a spoonful of frosting on top!

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

Garnishes

I like to dust a little powdered sugar over these sandwiches just before serving—it adds a pretty contrast and a touch of extra sweetness. Fresh raspberries on the side or a sprig of mint make for an eye-catching garnish that elevates these from everyday to special.

Side Dishes

These cookies pair beautifully with a hot cup of coffee, tea, or even a glass of cold milk. For brunch or dessert spreads, I like serving them alongside fresh fruit platters or a simple vanilla panna cotta to keep the flavors balanced and bright.

Creative Ways to Present

For parties, I’ve arranged these sandwich cookies on tiered dessert stands with little flags or notes describing the flavors. Another fun idea is to dip the cookie edges in melted dark chocolate for an extra fancy touch that guests love (and that I sneak bites from).

Make Ahead and Storage

Storing Leftovers

I always store leftover sandwich cookies in an airtight container in the fridge because the frosting contains fresh raspberries and cream cheese. They usually stay fresh and delicious for about 3-4 days. Just make sure they’re not stacked too tightly so the frosting doesn’t get squished.

Freezing

Freezing these sandwich cookies is doable but I recommend freezing the cookie layers separately without frosting for best texture. Then thaw and assemble with fresh frosting before serving. I tried frosting and freezing them together once, and the frosting got a bit watery upon thawing.

Reheating

Chocolate Raspberry Sandwich Cookies are best enjoyed chilled or at room temperature. If you want a softer cookie, let them sit out for about 30 minutes before eating rather than reheating, which can melt the frosting. If you accidentally chill them too much, a gentle 5-second zap in the microwave can soften the cookie—just careful not to melt the edges!

FAQs

Final Thoughts

Honestly, this Chocolate Raspberry Sandwich Cookies Recipe has become one of my go-to recipes whenever I want something that feels indulgent but isn’t complicated. I love that you can prep most of it ahead, and the fresh raspberry frosting always gets compliments. Give it a try—you’ll see why my family can’t stop going crazy for these! And remember, baking is as much about fun as it is about precision, so enjoy every step and don’t hesitate to make the recipe your own.

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