I absolutely love creating unique cookie recipes, and today I’m excited to share one of my favorites: Chocolate Raspberry Sandwich Cookies. Baking is more than just mixing ingredients; it’s about bringing flavors and textures together in a way that delights every bite. These cookies are a perfect example of that — rich, chocolatey cookies sandwiched with a luscious raspberry filling that offers a burst of fruity sweetness.
When I first experimented with this recipe, I wanted to balance the deep cocoa flavor with something bright and fresh. Raspberry jam turned out to be the perfect partner. It adds a natural tartness that complements the cocoa without overpowering it. Plus, the sandwich cookie format makes them fun to eat, whether for a snack, dessert, or sharing with friends and family.
One of the best parts about baking these cookies is how versatile they can be. You can adjust the filling to suit your taste—use fresh raspberries mashed with a bit of sugar or opt for a smooth raspberry buttercream for extra creaminess. The cookie dough itself is straightforward, with classic ingredients that you probably have on hand, making this recipe easy to bake any time you crave something special.
I enjoy how these cookies look, too. Their dark, glossy exterior contrasts beautifully with the bright red filling, making them not just delicious but visually stunning on any dessert plate. Over time, I’ve tweaked the baking times and ingredient ratios to get the perfect texture — slightly crisp edges with a soft, chewy center.
I’m excited to guide you through this recipe step-by-step, so you can recreate these chocolate raspberry delights in your own kitchen. Let’s get started!
Ingredients:
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1 cup (125g) all-purpose flour
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1/3 cup (35g) unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, softened
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2/3 cup (130g) granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup raspberry jam (seedless preferred)
How to Bake Chocolate Raspberry Sandwich Cookies:
First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures the dry ingredients are evenly combined, which helps the cookies bake uniformly.
Next, in a large bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial because it incorporates air into the dough, giving the cookies a tender texture. Then, beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing slowly to avoid overworking the dough. Once the dough forms, shape it into a ball and chill it in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking.
After chilling, scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls evenly spaced on the prepared baking sheets. Flatten each ball slightly with the palm of your hand or the bottom of a glass to create uniform cookie discs.
Bake the cookies for 10-12 minutes. They should be set around the edges but still soft in the center. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, spread about one teaspoon of raspberry jam on the flat side of one cookie and sandwich it with another. Press gently to secure the filling without squeezing it out.
These sandwich cookies are best enjoyed fresh, but you can store them in an airtight container for up to five days. The combination of the rich chocolate and tangy raspberry jam creates a delightful contrast that makes every bite irresistible.
How Long to Bake Chocolate Raspberry Sandwich Cookies
Baking these cookies typically takes between 10 to 12 minutes at 350°F (175°C). However, oven temperatures can vary, so it’s essential to keep an eye on them during the last few minutes. You want the edges to appear set and slightly firm while the centers remain soft. This ensures a perfect balance of crispness and chewiness in each cookie. Avoid overbaking, as it can lead to dry, crumbly cookies that lose their tender texture.
How to Store Leftovers
To maintain freshness, store your Chocolate Raspberry Sandwich Cookies in an airtight container at room temperature. They stay delicious for up to five days this way. If you need to keep them longer, refrigeration is an option, but it might slightly firm the texture. Before serving chilled cookies, allow them to come to room temperature for the best flavor and softness. For longer storage, you can freeze the cookies without the raspberry filling for up to three months. Thaw completely before adding the filling and assembling the sandwiches.
Tips for Perfect Chocolate Raspberry Sandwich Cookies
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Use Quality Cocoa Powder: The richness of your cookies depends heavily on the cocoa powder. Choose a good-quality unsweetened cocoa powder for a deep chocolate flavor.
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Chill the Dough: Always chill your dough for at least 30 minutes before baking. This step helps prevent the cookies from spreading too much and ensures a better texture.
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Even Cookie Sizes: Use a cookie scoop or tablespoon to portion dough evenly. Uniform cookie sizes help them bake evenly, so all sandwiches align perfectly.
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Use Seedless Raspberry Jam: Seedless jam spreads more smoothly inside the sandwich cookies and provides a pleasant texture without seeds getting stuck in your teeth.
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Don’t Overfill: Apply just enough raspberry jam to avoid messy sandwiches. Too much filling can cause the cookies to slide apart or become soggy.
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Let Cookies Cool Completely: Ensure cookies are fully cooled before adding the filling. Warm cookies can cause the jam to melt and make the sandwiches less stable.
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Experiment with Fillings: If you want a creamier texture, try mixing raspberry jam with a bit of cream cheese or buttercream for a luscious twist.
Following these tips will help you bake consistently delicious Chocolate Raspberry Sandwich Cookies that impress every time. The combination of fudgy chocolate cookies and vibrant raspberry filling makes for a classic treat that’s perfect year-round.
Frequently Asked Questions
1. Can I substitute fresh raspberries for the raspberry jam in the filling?
Yes, you can use fresh raspberries, but I recommend mashing them with a little sugar to create a jam-like consistency. Fresh raspberries alone may be too loose and cause the cookies to become soggy. Cooking them down slightly helps thicken the filling and keeps the sandwich cookies intact.
2. How can I make these cookies gluten-free?
To make gluten-free Chocolate Raspberry Sandwich Cookies, replace the all-purpose flour with a gluten-free flour blend that’s designed for baking. Make sure the blend contains xanthan gum or add it separately to help maintain the cookie’s texture. Baking times may vary slightly, so keep an eye on the cookies as they bake.
3. Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This resting time can enhance the flavors and texture. If you want to store it longer, freeze the dough in portions, then thaw in the refrigerator overnight before baking.
4. What is the best way to prevent the cookies from spreading too much during baking?
Chilling the dough is the key step to preventing spreading. Make sure your dough is firm before baking. Also, avoid using softened or melted butter, as that can cause the cookies to spread excessively. Baking on a parchment-lined sheet and spacing cookies evenly helps maintain their shape as well.
Chocolate Raspberry Sandwich Cookies
- Total Time: 27 minutes
- Yield: 12 sandwich cookies 1x
Description
These Chocolate Raspberry Sandwich Cookies are a delightful treat combining rich cocoa cookies with sweet, tangy raspberry filling. Each bite offers a chewy texture, deep chocolate flavor, and fruity contrast—perfect for desserts, tea-time snacks, or special occasions.
Ingredients
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1 cup (125g) all-purpose flour
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1/3 cup (35g) unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, softened
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2/3 cup (130g) granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup raspberry jam (seedless preferred)
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a bowl, whisk flour, cocoa powder, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy.
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Beat in egg and vanilla extract.
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Gradually mix in dry ingredients until dough forms.
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Chill dough for 30 minutes.
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Roll dough into 1-tbsp balls and flatten slightly on baking sheet.
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Bake for 10-12 minutes until edges are set. Cool completely.
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Spread 1 tsp raspberry jam on the bottom of one cookie and sandwich with another.
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Store in an airtight container.
Notes
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For a smoother filling, mix jam with a spoonful of buttercream.
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Store cookies at room temperature for up to 5 days.
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For a twist, use strawberry jam or a chocolate spread instead.
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Chilling dough is essential to maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes