These chocolate raspberry sandwich cookies are rich, soft, and filled with a creamy raspberry frosting that balances the deep chocolate flavor perfectly. They are the kind of cookie that feels a little special but is still simple enough to make at home without any complicated steps or ingredients.

If you love chocolate cookies and anything with a fruity twist, this recipe is a great one to keep on hand. The cookies are soft and fudgy, the filling is smooth and lightly tangy, and together they make a dessert that works just as well for everyday baking as it does for sharing with friends or bringing to a gathering.

Why You’ll Love Chocolate Raspberry Sandwich Cookies

• The chocolate cookies are soft, slightly chewy, and hold their shape well.
• Raspberry filling adds a tart contrast to the sweet chocolate.
• Perfect for making ahead of time and storing in an airtight container.
• Great for parties, gifts, or just treating yourself.

Ingredients

Chocolate Cookies

1 cup all-purpose flour, sifted – provides structure and keeps the cookies soft and tender
10 tablespoons unsalted butter – adds richness and helps create a soft, chewy texture
3/4 cup brown sugar – adds moisture, sweetness, and a slight chewiness
1/4 cup white sugar – balances the sweetness and helps the cookies spread
1 large egg – binds the dough and adds softness
1 teaspoon vanilla – adds warmth and enhances the chocolate flavor
3/4 cup chocolate chips – adds melty pockets of chocolate throughout the cookies
2/3 cup cocoa powder – gives the cookies a deep, rich chocolate flavor
1/2 teaspoon baking soda – helps the cookies rise slightly and spread
1/4 teaspoon salt – balances sweetness and boosts flavor

Raspberry Frosting

1 cup raspberries, fresh – provides natural fruit flavor and pink color
1 oz full-fat cream cheese – adds creaminess and a light tang
1 and 1/2 to 2 cups powdered sugar – sweetens and thickens the frosting
1/4 teaspoon salt – balances the sweetness
6 tablespoons unsalted butter, softened to room temperature – adds richness and helps the frosting hold its shape

How to Make Chocolate Raspberry Sandwich Cookies

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until everything is evenly combined. In a separate large bowl, beat the butter with the brown sugar and white sugar until the mixture looks light and fluffy. Add in the egg and vanilla extract and continue beating until fully incorporated.

With the mixer set to low speed, gradually add the dry ingredients into the butter mixture, mixing in about half at a time. The dough will be soft and sticky once everything is combined. Stir in the chocolate chips until they are evenly distributed throughout the dough.

Cover the bowl tightly with plastic wrap and refrigerate the dough for about three hours or overnight. When you are ready to bake, preheat the oven to 350°F and line your baking sheets with parchment paper or silicone baking mats.

Scoop the chilled dough into balls using about one to one and a half tablespoons per cookie, slightly smaller than a golf ball. Place them on the prepared baking sheets, leaving about two inches of space between each cookie. You should end up with roughly twenty eight cookies. Bake for eight to ten minutes, or until the tops look set and no longer glossy.

Raspberry Cream Cheese Frosting

Place the raspberries in a blender or food processor and blend until smooth. Strain the puree through a fine metal sieve to remove the seeds, using the back of a spoon or a spatula to press the liquid through.

Pour the seedless puree into a small saucepan and place it over low heat. Bring it to a gentle boil while stirring frequently. Continue cooking and stirring until the mixture thickens and reduces to a jam-like consistency. You should be left with only a few tablespoons of concentrated puree. Remove from the heat and allow it to cool completely.

In a large bowl, beat the butter until smooth and creamy, then beat in the cream cheese until fully combined. With the mixer on low speed, add about one cup of powdered sugar along with the salt and mix until smooth.

Stir in one tablespoon of the cooled, thick raspberry puree. Gradually add the remaining powdered sugar about half a cup at a time, mixing well between additions. Add one more tablespoon of the raspberry puree as you go, making sure everything is fully blended and smooth.

Assembling the Sandwich Cookies

Spread about one tablespoon of frosting onto the bottom of one cookie, then place a second cookie on top to form a sandwich. Repeat with the remaining cookies and frosting. You should end up with about fourteen cookie sandwiches in total.

Tips

• Use seedless raspberry jam for a smoother filling.
• Cookies should be completely cooled before adding jam to avoid melting.
• Store in an airtight container in the fridge for up to a week.

Substitutions and Variations

• You can use fresh raspberry puree sweetened with sugar instead of jam.
• Chocolate chips can be added to the dough for extra chocolate flavor.
• For a festive look, drizzle melted white chocolate over the sandwiches.
• Almond extract can be added to the dough for a nutty twist that pairs well with raspberry.

More Cookie Recipes

• Maple Cream Cookies
• Pistachio Cookies
• Chocolate Peanut Butter Stuffed Cookies
• Chai Sugar Cookies Recipe