Sweet Chocolate Raspberry Sandwich Cookies Recipe Heaven

Sweet dreams come alive with these decadent chocolate raspberry sandwich cookies that blend rich cocoa and fruity tartness into one irresistible treat.

Dark chocolate wafers create a luxurious base for creamy raspberry filling that melts seamlessly between delicate layers.

Each bite promises an elegant dance of intense chocolate and bright berry notes.

The contrast of textures makes these cookies simply spectacular.

Crisp edges give way to soft, luscious centers that surprise and delight every time.

Professional bakers and home cooks alike will fall in love with this simple yet sophisticated dessert.

Get ready to impress with a cookie that turns ordinary moments into memorable experiences.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours 40 minutes (including chilling)

Calories: 192 kcal

Servings: 22

Ingredients That Build Chocolate Raspberry Sandwich Cookies

• Flour: The foundation of the cookie, providing structure and texture. Choose unbleached all-purpose flour for the best results.
• Cocoa Powder: Delivers rich chocolate flavor and deep color. Dutch-processed cocoa works best for intense chocolate taste.
• Baking Soda: Helps cookies rise and creates a soft, tender crumb. Fresh baking soda ensures maximum leavening power.
• Salt: Enhances overall flavor and balances sweetness. Use fine sea salt for even distribution.

• Butter: Creates richness and helps cookies spread. Use unsalted, room-temperature butter for smooth mixing.
• Brown Sugar, White Sugar: Provide sweetness and contribute to cookie's moisture and texture. Fresh, clump-free sugars work best.
• Egg: Binds ingredients and adds structure. Use large, room-temperature eggs for optimal incorporation.
• Vanilla Extract: Adds depth and warmth to the chocolate flavor. Choose pure vanilla extract for authentic taste.
• Chocolate Chips: Adds extra chocolate bursts. Semi-sweet chips complement the raspberry frosting perfectly.

• Raspberries: Provides natural fruity flavor and vibrant color. Choose ripe, fresh raspberries for intense taste.
• Cream Cheese: Creates smooth, tangy base for frosting. Use full-fat cream cheese at room temperature.
• Powdered Sugar: Sweetens and thickens the frosting. Sift to prevent lumps.
• Butter: Adds richness and helps stabilize frosting. Use unsalted, softened butter.

Tools to Assemble Chocolate Raspberry Sandwich Cookies

• Stand Mixer or Hand Mixer: Essential for creaming butter, beating eggs, and mixing frosting smoothly.
• Large Mixing Bowls: Perfect for combining dry and wet ingredients comfortably.
• Medium Bowl: Ideal for whisking dry ingredients together.
• Metal Sifter: Crucial for straining raspberry seeds and creating smooth puree.
• Small Saucepan: Helps reduce raspberry puree to jam-like consistency.
• Blender or Food Processor: Needed to puree fresh raspberries.
• Baking Sheets: Key for baking cookies evenly.
• Parchment Paper or Silicone Baking Mats: Prevents cookies from sticking and ensures easy cleanup.
• Cooling Rack: Allows cookies to cool completely without getting soggy.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Whisk: Great for mixing dry ingredients thoroughly.
• Spatula: Helps scrape down bowl sides and fold ingredients.

Sandwich Cookie Instructions You’ll Love

• Dough Preparation

Blend flour, cocoa powder, baking soda, and salt in a medium bowl. In another bowl, cream butter and sugars until fluffy. Mix in egg and vanilla. Gradually incorporate dry ingredients into wet mixture. Fold in chocolate chips. Wrap dough and chill in refrigerator for minimum three hours.

• Cookie Baking

Warm oven to 350°F. Line baking sheets with parchment. Roll chilled dough into small balls. Space them evenly on sheet. Bake for 8-10 minutes until tops appear set. Cool cookies on rack.

• Raspberry Filling Creation

Blend fresh raspberries and strain to remove seeds. Simmer puree over low heat until thickened. Let cool completely. Beat butter and cream cheese until smooth. Add powdered sugar gradually. Mix in raspberry puree for vibrant color and flavor.

• Cookie Sandwich Assembly

Spread raspberry cream cheese frosting on cookie bottom. Gently press second cookie on top. Repeat until all cookies are paired. Serve and enjoy these decadent raspberry chocolate treats.

Tips to Make Raspberry Sandwich Cookies Even Better

• Refrigerate cookie dough for enhanced flavor development and prevent excessive spreading during baking.
• Adjust raspberry puree amount to control the frosting's tartness and color depth, letting personal taste guide your creation.
• Use a small offset spatula or piping bag for even, neat frosting distribution between cookies, ensuring balanced flavor in every bite.
• Prepare cookie dough and raspberry puree several days in advance, storing separately in refrigerator to streamline final cookie assembly and save time.
• Layer sandwich cookies between parchment paper in an airtight container, keeping them fresh at room temperature for 3-4 days or refrigerated for up to a week.

Ways to Serve Chocolate Raspberry Cookies

• Elegant Party Platter: Arrange these decadent chocolate raspberry sandwich cookies on a sleek white ceramic serving tray, creating an artful display that showcases their rich color contrast and tempting texture.
• Dessert Wine Pairing: Complement these sweet treats with a chilled glass of raspberry-forward rosé or a light port wine, which will enhance the raspberry's bright flavor and balance the chocolate's richness.
• Gifting Presentation: Package these cookies in a clear cellophane bag tied with a soft pink ribbon, making them a perfect homemade gift for birthdays, holidays, or special occasions that calls for a touch of gourmet indulgence.
• Afternoon Tea Centerpiece: Place these sandwich cookies on a delicate multi-tiered cake stand alongside other petit fours, creating an elegant dessert spread that transforms a simple tea time into a sophisticated gathering.

Save Your Chocolate Raspberry Cookies

• Smart Storage Solutions
• Chilled Protection: Store sandwich cookies in an airtight container inside the refrigerator for up to 5 days. Layer cookies between wax paper sheets to prevent frosting from sticking together.
• Freezer-Friendly Strategy: Wrap individual sandwich cookies tightly in plastic wrap, then place in freezer-safe containers. Frozen cookies maintain quality for 3 months. Thaw at room temperature for 30 minutes before serving.
• Room Temperature Tips: Keep cookies in sealed containers away from direct sunlight and heat sources. Consume within 2-3 days for optimal taste and texture.
• Make-Ahead Magic: Prepare cookie dough and raspberry puree up to 3 days in advance. Store dough in refrigerator and puree in sealed container. This strategy saves time and reduces day-of preparation stress.

Indulgent Chocolate Raspberry Sandwich Cookies

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4.9 from 14 reviews

• Total Time: 3 hours 40 minutes (including chilling)
• Yield: 22 1x

Print Recipe

Description

Homemade chocolate raspberry sandwich cookies deliver classic European bakery elegance with rich cocoa layers and tangy fruit filling. Delicate chocolate wafers embrace silky raspberry preserves, creating perfect balance for dessert lovers seeking refined sweetness.

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Ingredients

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• 10 tbsps (140 g) unsalted butter, softened
• 1 cup (240 ml) all-purpose flour
• ¾ cup (150 g) brown sugar, packed
• ⅔ cup (60 g) cocoa powder
• ¾ cup (130 g) chocolate chips (semi-sweet or dark)
• 1 large egg, room temperature
• ¼ cup (50 g) white sugar
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 6 tbsps (85 g) unsalted butter, softened to room temperature
• 1 cup raspberries (fresh or frozen, not frozen in syrup)
• 1 oz (28 g) full-fat cream cheese, brick style
• 1 ½ to 2 cups powdered sugar
• ¼ tsp salt

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Instructions

1. Dry Ingredient Fusion: Thoroughly combine flour, cocoa powder, baking soda, and salt in a mixing bowl, creating a uniform dry foundation.
2. Butter Transformation: Cream butter with brown and white sugars until light and fluffy, then seamlessly blend in egg and vanilla extract.
3. Dough Development: Gently fold dry ingredients into the butter mixture, ensuring complete integration, then incorporate chocolate chips evenly throughout the dough.
4. Flavor Maturation: Wrap dough in plastic and refrigerate for 3 hours to allow flavors to develop and texture to stabilize.
5. Cookie Preparation: Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats. Shape chilled dough into uniform balls with ample spacing.
6. Baking Process: Bake for 8-10 minutes until cookie tops set, briefly rest on baking sheets, then transfer to cooling rack.
7. Raspberry Puree Creation: Blend fresh raspberries and strain through a fine sieve to extract a smooth, seedless puree. Simmer in a saucepan over low heat, stirring continuously until reduced to a thick, jam-like consistency.
8. Frosting Composition: Whip butter until smooth, blend in cream cheese, then gradually incorporate powdered sugar and salt. Mix in cooled raspberry puree until frosting reaches a vibrant, spreadable texture.
9. Cookie Assembly: Carefully spread raspberry cream cheese frosting between two cookies, creating elegant sandwich structures. Complete the process until all cookies are paired, yielding approximately 14 decadent treats.

Notes

• Chill Dough Strategically: Refrigerate cookie dough for at least 3 hours to enhance flavor depth and prevent excessive spreading during baking.
• Seed Removal Technique: Strain raspberry puree through a fine metal sifter to eliminate seeds, ensuring a smooth, luxurious frosting texture.
• Controlled Baking Window: Watch cookies closely during 8-10 minute baking period; remove when tops look set to maintain soft, chewy interior.
• Frosting Consistency Matters: Mix raspberry cream cheese frosting at low speed to prevent over-beating, creating a spreadable, vibrant filling that binds cookies perfectly.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 22
• Calories: 192
• Sugar: 12 g
• Sodium: 70 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 18 mg