Chocolate Raspberry Sandwich Cookies Recipe
Imagine biting into a tender chocolate cookie that melts away to reveal a burst of tangy raspberry, the whole treat dipped in silky chocolate just waiting to delight your tastebuds. That’s the magic of Chocolate Raspberry Sandwich Cookies—each bite balances rich, cocoa-laced cookies with the vibrant sweetness of raspberry jam, all elegantly finished with a smooth chocolate shell. They’re as much fun to make as they are to eat, and they’re guaranteed to impress at any occasion, from cozy tea parties to festive holiday celebrations!
Ingredients You’ll Need
Each ingredient in these Chocolate Raspberry Sandwich Cookies serves a delicious purpose, blending to create cookies that are deeply chocolatey, satisfyingly tender, and bursting with bright berry flavor. Set out these simple staples, and watch as they work together to build a special treat!
- Unsalted butter (1 cup, softened): Ensures your cookies bake up rich and tender, with perfect crumb and melt-in-your-mouth texture.
- Granulated sugar (1 cup): Adds sweetness, helps brown the cookies, and gives a delicate crispness to the edges.
- Large egg (1): Binds everything together, promoting structure and a soft, chewy interior.
- Vanilla extract (1 teaspoon): Accentuates the chocolate and adds a cozy aroma throughout.
- All-purpose flour (2 cups): The backbone of the dough, ensuring just enough structure to cradle the jam filling.
- Unsweetened cocoa powder (1/2 cup): Delivers intense chocolate flavor and a deep, irresistible color.
- Baking soda (1/2 teaspoon): Gives a slight lift, keeping the cookies soft and tender—not flat or dense.
- Salt (1/4 teaspoon): Balances out the sweetness and enhances the chocolate’s depth.
- Seedless raspberry jam (1/2 cup): Packs a tangy burst in every sandwich bite—go for seedless for smoother spreading!
- Semi-sweet chocolate chips (1 cup): For the dreamy chocolate dip that sets into a glossy, snappy finish.
- Coconut oil (1 tablespoon): Helps the chocolate melt smoothly and gives it a beautiful sheen.
How to Make Chocolate Raspberry Sandwich Cookies
Step 1: Prepare and Preheat
Set yourself up for cookie success by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Having these ready before you mix ensures you can bake straight away, so your dough doesn’t dry out and your cookies stay tender!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat until the mixture is pale and fluffy—it should look a bit like soft clouds. This step is the secret to the light and delicate crumb that makes these cookies so irresistible.
Step 3: Add Egg and Vanilla
Crack in your egg and splash in the vanilla extract, beating the mixture again until it’s smooth and fully incorporated. This brings moisture and aroma to the dough, making it smell heavenly even before it hits the oven.
Step 4: Blend Dry Ingredients
In a separate bowl, whisk together your flour, unsweetened cocoa powder, baking soda, and salt. This not only distributes the cocoa evenly, but also ensures there are no pockets of dry ingredients lingering in your dough.
Step 5: Combine and Mix
Gradually add the dry ingredients into your wet mixture, stirring gently until everything comes together into a smooth, chocolatey dough. Don’t overmix—just blend until the flour disappears. This keeps your cookies from turning dense.
Step 6: Scoop and Bake
Use a tablespoon or a small cookie scoop to portion out dough onto your prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon for even baking. Bake for 8 to 10 minutes—you want the cookies set around the edges but still soft in the center. Let them cool on the pan for 5 minutes before transferring to a wire rack. This short rest helps them firm up just enough to lift easily.
Step 7: Assemble the Sandwiches
Once the cookies are completely cool, spread about 1 teaspoon of seedless raspberry jam on the flat side of half of the cookies. Top each with another cookie, pressing gently so you don’t squish out the filling. This is where Chocolate Raspberry Sandwich Cookies really come to life!
Step 8: Dip in Chocolate
In a microwave-safe bowl, combine the semi-sweet chocolate chips with the coconut oil. Microwave in 20-second bursts, stirring in between, until just melted and smooth. Dip half of each sandwich cookie into the chocolate, letting any excess drip off, then place the dipped cookies back onto a sheet of parchment paper. Let them sit until the chocolate sets, or pop them in the fridge to speed things up.
How to Serve Chocolate Raspberry Sandwich Cookies
Garnishes
For a playful finishing touch, sprinkle the chocolate-dipped edges with a bit of freeze-dried raspberry powder, finely chopped pistachios, or colorful sprinkles before the chocolate sets. Not only do they add crunch and color, but they highlight the delicious raspberry-chocolate combo.
Side Dishes
Nothing pairs better with Chocolate Raspberry Sandwich Cookies than a hot cup of freshly brewed coffee, a fragrant herbal tea, or even a tall glass of icy cold milk. They also make a memorable addition to a dessert platter featuring fresh berries and mini chocolate truffles.
Creative Ways to Present
Stack the cookies high on a vintage cake stand, tuck them into a festive tin for gifting, or tie a few together with ribbon for a sweet party favor. For special occasions, nestle them among fresh raspberries and edible flowers for that extra pop of color and whimsy.
Make Ahead and Storage
Storing Leftovers
Tuck any extras into an airtight container lined with parchment or wax paper. Layering them with parchment keeps the cookies from sticking together, and they’ll stay soft and jammy for up to 4 days at room temperature.
Freezing
Both the unfilled cookies and the assembled Chocolate Raspberry Sandwich Cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or freezer-safe container. Thaw at room temperature and enjoy as if they were fresh-baked!
Reheating
If the cookies have chilled a bit too much, let them sit at room temperature for 10–15 minutes to soften. If you prefer warm, gooey cookies, pop one in the microwave for just 5–10 seconds—just enough to nudge the chocolate and jam into melty bliss.
FAQs
Can I use a different flavor of jam?
Absolutely! While raspberry is classic, you can swap in strawberry, blackberry, or even cherry jam for a fun twist. Just be sure to use a seedless variety for that smooth, perfect filling.
Can I make the cookies gluten-free?
Yes, substitute a cup-for-cup style gluten-free flour blend for all-purpose flour. The cookies will bake up slightly softer but will still hold together nicely and taste fantastic.
Is it necessary to use coconut oil in the chocolate dip?
The coconut oil helps thin the chocolate for dipping and gives it a shiny set, but you could also use a neutral oil like vegetable or canola. If you skip the oil entirely, the chocolate may be a little thicker and less glossy, but still delicious.
How can I make the filling more tart?
To add extra tang, stir in a tablespoon of fresh lemon juice to your raspberry jam before spreading—it sharpens the berry flavor beautifully and balances the sweet chocolate.
What’s the best way to get even-sized cookies?
Use a cookie scoop or measure out the dough with a tablespoon for consistency. Roll each scoop lightly in your hands for a smooth, round finish, and flatten gently for even baking.
Final Thoughts
There’s just something special about pulling a fresh batch of Chocolate Raspberry Sandwich Cookies off the cooling rack—the aroma, the shine of the chocolate, the promise of that first delightful bite. If you’re ready for a cookie that’s as joyful to make as it is to share, gather your ingredients and bake up a batch today. You’ll quickly discover why this recipe is a favorite I can’t help but come back to, time and again!
Print
Chocolate Raspberry Sandwich Cookies Recipe
- Total Time: 30 minutes (plus cooling)
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate and sweet raspberry with these delightful sandwich cookies. Perfect for any occasion, these treats are sure to impress!
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling and Chocolate Coating:
- 1/2 cup seedless raspberry jam
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 8–10 minutes, then let cool on the pan for 5 minutes before transferring to a wire rack.
- Assemble: Spread 1 teaspoon of raspberry jam on the bottom of half the cookies. Top with the remaining cookies to create sandwiches.
- Chocolate Coating: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until melted and smooth. Dip half of each sandwich cookie into the chocolate, letting excess drip off. Place on parchment paper and let the chocolate set before serving.
Notes
- For a tangier filling, mix the raspberry jam with 1 tablespoon lemon juice before spreading.
- These cookies store well in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
