Introduction
Hi there! I’m Benjamin, the home cook behind Mister Recipes. Have you ever wondered what elevates a simple cookie into a cherished memory? For me, it’s not just about the ingredients; it’s about the story they tell. I still remember summers at my grandmother’s house, her garden bursting with tart, sun ripened raspberries. That magical combination of rich chocolate and bright, tangy fruit has stayed with me, a flavor profile that tastes like pure joy. That’s why I am so excited to share these Chocolate Raspberry Sandwich Cookies with you. This isn’t just a recipe; it’s a journey back to those moments of simple happiness, a chance to create new memories with your own family. Whether you’re an experienced baker or just starting, these cookies are a beautiful way to show your love. The deep, dark chocolate cookies are wonderfully soft and chewy, providing the perfect canvas for the vibrant, homemade raspberry filling that bursts with flavor in every single bite. It’s the kind of treat that brings everyone together, filling your kitchen with the incredible aroma of baking and creating a moment of connection that we all crave. Let’s grab our aprons and bake something truly special.
Why You’ll Love This Chocolate Raspberry Sandwich Cookies
These cookies are more than just a dessert; they are an experience. From the rich, fudgy texture of the chocolate cookies to the bright burst of the raspberry filling, every element is designed to delight the senses. I’ve made these for everything from quiet family movie nights to bustling holiday parties, and they never fail to disappear in minutes. They have that perfect balance of indulgent and refreshing that keeps everyone coming back for just one more. Here’s why I know you and your family will fall in love with this recipe:
- Incredibly Rich Flavor Combination: The pairing of deep, dark chocolate and sweet yet tart raspberry is a classic for a reason. The bitterness of the cocoa powder perfectly balances the fruity sweetness of the filling, creating a complex and utterly addictive flavor profile.
- Soft, Chewy, and Fudgy Texture: These aren’t your average crisp cookies. Thanks to the specific blend of ingredients and baking method, each chocolate cookie comes out perfectly soft and chewy, with a rich, brownie like texture that melts in your mouth.
- Stunning, Bakery Worthy Appearance: The beautiful contrast between the dark cookies and the vibrant red filling makes these treats look like they came straight from a professional bakery. They are perfect for gifting, adding to a dessert table, or simply making any day feel a little more special. You could even use a heart shape for Valentine’s Day, inspired by these heart shaped cookies.
- Easier Than They Look: While they look incredibly impressive, the process is surprisingly straightforward. The dough comes together quickly, and the raspberry filling is a simple stovetop creation. It’s a fun and rewarding project for a weekend afternoon. For a different take, the team at Just So Tasty also has a wonderful chocolate raspberry cookie recipe that uses a buttercream filling, which is another delicious option to explore!
- Customizable and Fun: This recipe is a fantastic starting point. You can experiment with different fillings, like the jam from our Amish Christmas Jam recipe, or even add a drizzle of white chocolate on top for extra flair.
Ingredients for Chocolate Raspberry Sandwich Cookies
For the Chocolate Cookies:
- 1 ½ cups all purpose flour
- â…” cup unsweetened cocoa powder (Dutch process recommended for a darker color and richer flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar (adjust to your taste)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon lemon juice
Substitutions: For a gluten free version, you can substitute the all purpose flour with a 1:1 gluten free baking blend. If you’re short on time, a high quality seedless raspberry jam can be used for the filling, though the homemade version truly shines!
How to Make Chocolate Raspberry Sandwich Cookies
Step by Step Instructions
Making these cookies is a three part process: preparing the raspberry filling, baking the chocolate cookies, and finally, assembling your beautiful sandwiches. We’ll start with the filling so it has plenty of time to cool and thicken.
- Start the Raspberry Filling: In a medium saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes juicy, about 5 to 7 minutes. Mash the berries with the back of a spoon to help them break down.
- Thicken the Filling: In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour this slurry into the saucepan with the raspberry mixture. Continue to cook, stirring constantly, until the filling thickens enough to coat the back of a spoon, about 2 to 3 minutes more.
- Finish the Filling: Remove the saucepan from the heat and stir in the lemon juice. For a seedless filling, you can press the mixture through a fine mesh sieve. Transfer the filling to a bowl and let it cool completely to room temperature, then chill in the refrigerator for at least 30 minutes to an hour to firm up.
- Prepare for the Cookies: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium high speed until the mixture is light, creamy, and pale, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. The dough will be soft.
- Scoop and Bake: Using a small cookie scoop (about 1 tablespoon), drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake to Perfection: Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. The cookies will look slightly underbaked, which is key to a chewy texture. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble Your Sandwich Cookies: Once the cookies are completely cool, find pairs of similarly sized cookies. Spread or pipe about 1 to 2 teaspoons of the chilled raspberry filling onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich. Repeat with the remaining cookies and filling.
Pro Tips & Variations
After making these cookies countless times, I’ve picked up a few tricks that guarantee perfect results every time. Plus, it’s always fun to get creative! Here are my best tips and some exciting variations to try.
- Chill the Dough (Optional but Recommended): For perfectly round cookies that don’t spread too much, I recommend chilling the dough for at least 30 minutes before scooping. This solidifies the butter and leads to a thicker, chewier cookie.
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, a small cookie scoop is your best friend. This ensures that each sandwich has a perfect match.
- Don’t Overbake: The secret to that irresistible soft and fudgy texture is to pull the cookies from the oven when they still look a little soft in the center. They will continue to bake from the residual heat on the pan.
- Cool Completely Before Filling: This is crucial! If you try to fill warm cookies, the raspberry filling will melt and ooze out, creating a mess. Patience is key for that clean, professional look.
Variations:
- White Chocolate Raspberry: For an extra layer of decadence, melt some white chocolate and drizzle it over the assembled sandwich cookies. Or, mix white chocolate chips into the cookie dough.
- Different Fruit Fillings: This recipe works beautifully with other fruit fillings. Try a strawberry filling similar to the one in our strawberry cheesecake cookies, or even a cherry or blueberry version.
- Add a Touch of Espresso: To intensify the chocolate flavor, add one teaspoon of instant espresso powder to the dry ingredients. It won’t taste like coffee, but it will make the chocolate taste even richer.
- Cream Cheese Filling: For a tangier, creamier filling, you can adapt the filling from our raspberry swirl brownies. It provides a wonderful contrast to the sweet raspberry. Another great idea comes from Love & Olive Oil’s gorgeous version of these cookies.
Serving Suggestions
These Chocolate Raspberry Sandwich Cookies are a showstopper all on their own, but they also play very well with others. My favorite way to serve them is simply with a tall glass of cold milk or a hot mug of coffee. The simple beverage allows the complex flavors of the cookie to be the star. For a more formal gathering or a holiday dessert table, I love creating a platter that offers a variety of textures and flavors. Imagine these dark, beautiful cookies nestled next to some buttery shortbread, perhaps some chewy Biscoff Truffles, and a handful of colorful fruit. They also make a fantastic addition to a Valentine’s Day or Christmas cookie box. The deep red and dark brown colors are naturally festive and look stunning when packaged in a clear bag tied with a ribbon. For a truly indulgent dessert experience, try serving one slightly warmed cookie alongside a scoop of high quality vanilla bean ice cream. As the ice cream melts, it combines with the fudgy cookie and raspberry filling to create an unforgettable treat.
Storage & Reheating for Chocolate Raspberry Sandwich Cookies
Proper storage is key to keeping these cookies tasting fresh and delicious.
Storing: Once assembled, the cookies can be stored in an airtight container at room temperature for up to 3 days. If your home is particularly warm, or if you prefer a firmer filling, you can store them in the refrigerator for up to 5 days. Note that refrigeration may make the cookies a bit firmer, so I recommend letting them sit at room temperature for about 15 minutes before serving.
Freezing: These cookies are fantastic for making ahead. You can freeze the unfilled chocolate cookie shells and the raspberry filling separately for up to 3 months. Place the cooled cookies in a single layer in a freezer safe container or bag. Store the cooled filling in an airtight container. When you’re ready to serve, thaw both at room temperature and then assemble as directed. You can also freeze the fully assembled sandwich cookies, though the texture of the filling may change slightly upon thawing. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer safe container between layers of parchment paper.
Reheating: These cookies are best enjoyed at room temperature or slightly chilled. Reheating is not recommended as it will melt the filling and alter the soft texture of the cookies.
FAQ about Chocolate Raspberry Sandwich Cookies
- Can I use frozen raspberries for the filling?
- Absolutely! Frozen raspberries work perfectly for the filling. There’s no need to thaw them first; simply add them to the saucepan and increase the initial cooking time by a few minutes to allow them to break down.
- Why is my cookie dough dry or crumbly?
- This usually happens if the flour was measured incorrectly. Be sure to spoon your flour into the measuring cup and level it off, rather than scooping directly from the bag. It could also mean the dough was slightly overmixed. If it feels too dry, you can try adding a tablespoon of milk to bring it together.
- What is the best cocoa powder for these cookies?
- I highly recommend using a Dutch processed cocoa powder. It has a smoother, less acidic flavor and gives the cookies that signature deep, dark color that contrasts so beautifully with the raspberry filling.
- How far in advance can I make these cookies for an event?
- You can bake the cookie shells up to 2 days in advance and store them in an airtight container at room temperature. The raspberry filling can be made up to 3 days ahead and kept in the refrigerator. I recommend assembling the cookies on the day of the event for the best texture and freshness.
Final Thoughts on Chocolate Raspberry Sandwich Cookies
Baking is about so much more than following a recipe; it’s about creating moments of warmth, connection, and joy. These Chocolate Raspberry Sandwich Cookies are the perfect embodiment of that philosophy. Every time I make them, my kitchen fills with the scent of chocolate, and I’m reminded of how a simple homemade treat can bring so much happiness. I truly hope this recipe becomes a new favorite in your home, one that you’ll turn to for celebrations, holidays, or just a quiet afternoon that calls for something sweet.
If you try this recipe, I would absolutely love to hear about it! Please leave a comment below and let me know how they turned out. And if you’re on Pinterest, don’t forget to save this recipe for later. For more family friendly recipes and baking inspiration delivered straight to your inbox, be sure to subscribe to the Mister Recipes newsletter. Happy baking!
Chocolate Raspberry Sandwich Cookies
Ingredients
Equipment
Method
- In a medium saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes juicy, about 5 to 7 minutes. Mash the berries with the back of a spoon to help them break down.
- In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour this slurry into the saucepan with the raspberry mixture. Continue to cook, stirring constantly, until the filling thickens enough to coat the back of a spoon, about 2 to 3 minutes more.
- Remove the saucepan from the heat and stir in the lemon juice. For a seedless filling, you can press the mixture through a fine mesh sieve. Transfer the filling to a bowl and let it cool completely to room temperature, then chill in the refrigerator for at least 30 minutes to an hour to firm up.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium high speed until the mixture is light, creamy, and pale, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract until combined.
- Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour. The dough will be soft.
- Using a small cookie scoop (about 1 tablespoon), drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. The cookies will look slightly underbaked, which is key to a chewy texture. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, find pairs of similarly sized cookies. Spread or pipe about 1 to 2 teaspoons of the chilled raspberry filling onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich. Repeat with the remaining cookies and filling.
