Name: Chocolate Raspberry Sandwich Cookies Recipe
Prep time: 1 h
Cook time: 8 min
Total time: 4 h 8 min
Cuisine: American
Ingredients: 1 cup all-purpose flour, spooned and leveled; 2/3 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 10 tablespoons unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup white sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 3/4 cup semi-sweet or dark chocolate chips; 1 cup raspberries, fresh or frozen (not in syrup); 6 tablespoons unsalted butter, softened to room temperature; 1 oz full-fat cream cheese, brick style; 1 1/2 to 2 cups powdered sugar; 1/4 teaspoon salt

If you’re a fan of rich, chocolatey treats with a bright, fruity twist, then this Chocolate Raspberry Sandwich Cookies Recipe is going to become your new obsession. I absolutely love how these cookies come together — the fudgy chocolate cookies paired with tangy, creamy raspberry frosting make every bite feel like a little celebration in your mouth. Trust me, once you try these, you’ll find yourself baking them again and again whenever you want that perfect balance of lush chocolate and fresh raspberry flavor.

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Why You’ll Love This Recipe

Perfect Flavor Combo: The rich chocolate and tart raspberry create a deliciously balanced taste.
Frosting with a Twist: The raspberry cream cheese frosting is creamy, tangy, and not overly sweet.
Make-Ahead Friendly: You can prepare the dough and frosting ahead, which makes entertaining a breeze.
Impresses Everyone: These sandwich cookies are great for gifts, parties, or just treating yourself.

A stack of three chocolate sandwich cookies is shown on a white marbled surface. Each cookie has two dark brown, slightly textured chocolate layers with chocolate chips on the top. Between the layers is a thick, smooth pink cream filling that is evenly spread. The top cookie is bitten on one side, showing the soft pink filling and dark cookie inside. Two fresh red raspberries sit to the left near the cookie stack. In the background, a glass of milk and a white plate with more chocolate sandwich cookies are softly blurred. The lighting is bright and natural, emphasizing the rich colors and textures of the cookies. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Raspberry Sandwich Cookies, Chocolate Raspberry Cookies, Raspberry Frosting Cookies, Fudgy Chocolate Cookies with Raspberry, Easy Raspberry Sandwich Cookies

Ingredients You’ll Need

For this Chocolate Raspberry Sandwich Cookies Recipe, the ingredients are pretty straightforward but they’re key to getting that perfect soft yet sturdy cookie and a frosting bursting with real raspberry flavor. I always recommend using high-quality cocoa powder and fresh or properly thawed raspberries for the best results.

Flat lay of a small mound of all-purpose flour, a neat pile of rich cocoa powder, a few scattered semi-sweet chocolate chips, a stick of unsalted butter softened, two whole uncracked brown eggs, a small white ceramic bowl filled with light brown packed brown sugar, another small white bowl with fine white granulated sugar, a single vanilla bean pod, a cluster of fresh vibrant red raspberries, a small block of full-fat cream cheese, a smooth mound of white powdered sugar in a small white bowl, and a delicate sprinkle of coarse salt crystals arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Raspberry Sandwich Cookies, Chocolate Raspberry Cookies, Raspberry Frosting Cookies, Fudgy Chocolate Cookies with Raspberry, Easy Raspberry Sandwich Cookies

All-purpose flour: Provides structure, so don’t skip or substitute without adjusting other ingredients.
Cocoa powder: Unsweetened and good quality cocoa makes the chocolate flavor pop.
Baking soda: Helps the cookies rise just the right amount without spreading too thin.
Salt: Enhances the chocolate taste and balances the sweetness.
Unsalted butter: Softened, it gives richness and moisture for tender cookies.
Brown sugar: Adds moisture and a hint of caramel flavor, which I think complements the chocolate beautifully.
White sugar: Gives just enough sweetness and helps form a thin, slightly crispy cookie edge.
Large egg: Binds everything together and provides lift.
Vanilla extract: A little vanilla amps up the overall flavor.
Chocolate chips: I prefer semi-sweet or dark to keep the cookie rich without getting too sweet.
Raspberries: Fresh or frozen (not syrup-packed), they create that fresh fruit flavor in the frosting.
Cream cheese: Adds creaminess and tang to the frosting — full-fat brick style works best.
Powdered sugar: For sweetness and that perfect frosting texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chocolate Raspberry Sandwich Cookies Recipe my own by playing around with some of the flavors and textures. You’ll find it’s really forgiving and open to fun twists — so don’t hesitate to make it your own!

Use different berries: Blueberries or blackberries can swap in nicely for raspberries if you want a different fruity flavor.
Make it nutty: Add some finely chopped toasted pecans or walnuts into the cookie dough for extra crunch and flavor.
Chocolate frosting alternative: For a double chocolate hit, swap the raspberry cream cheese frosting for a rich chocolate ganache.
Gluten-free option: Try a gluten-free flour blend, but be mindful that you may need to adjust liquid slightly for consistency.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Whisk and Mix Your Cookie Dough

The first step is to combine your dry ingredients — flour, cocoa powder, baking soda, and salt — in a medium bowl. I like to whisk them together really well to ensure everything is evenly distributed, which helps the cookies bake uniformly. In a separate large bowl, beat the softened butter with both sugars until light and fluffy; this usually takes about 3-4 minutes with a hand mixer. When I add the egg and vanilla, I make sure everything is room temperature so the dough comes together smoothly. Then, with the mixer on low speed, slowly add the dry mix, about half at a time — the dough will be sticky and fudgy. Finally, stir in the chocolate chips by hand using a spatula to keep them from breaking.

Step 2: Chill the Dough for Perfect Cookies

This is the part I used to skip, but I quickly learned chilling the dough is non-negotiable if you want that lovely, thick cookie texture. Cover the bowl with plastic wrap and pop it in the fridge for at least 3 hours — or even better, overnight. It gives the dough time to rest, the flavors to meld, and the cookies to spread less while baking. When the dough is chilled, it’s much easier to scoop and shape.

Step 3: Bake Your Chocolate Cookies

Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper or silicone mats — I highly recommend silicone mats if you have them, as they provide even baking and easy cleanup. Roll the dough into balls about 1 to 1 ½ tablespoons each — just slightly smaller than a golf ball — and space them 2 inches apart on the trays. I usually get around 28 cookies from this batch. Bake them for 8 to 10 minutes until the tops look set but the centers are still soft. Resist the urge to overbake! They’ll firm up as they cool, giving you that chewy, tender bite I love.

Step 4: Make the Raspberry Cream Cheese Frosting

While your cookies cool, it’s time to whip up the frosting — which is honestly the star of this Chocolate Raspberry Sandwich Cookies Recipe. Start by pureeing fresh or thawed raspberries in a blender or food processor, then push the puree through a fine metal sieve to remove all those pesky seeds. This step is key for smooth frosting without crunchy bits. Next, gently cook the puree in a small saucepan over low heat, stirring frequently until it reduces down to a thick, jammy consistency — about a few tablespoons worth. Let that cool completely.

In a large bowl, beat softened butter and cream cheese together until creamy. Add powdered sugar and a pinch of salt, starting with about 1 cup of sugar. Mix in a tablespoon of the cooled raspberry puree and beat well. Keep adding the powdered sugar in smaller increments combined with more raspberry puree until you reach the consistency and flavor you like. I usually end up using about 1½ to 2 cups powdered sugar to get a frosting that holds well but is still fluffy and spreadable.

Step 5: Assemble Your Sandwich Cookies

Now for the fun part — sandwiching! Spread about a tablespoon of that luscious raspberry cream cheese frosting on the bottom side of one cookie, then top it with another cookie, pressing gently to spread the frosting evenly to the edges. You’ll get about 14 sandwiches in total. These cookies are beautiful and irresistible at this point, but I do recommend storing them in the fridge due to the fresh berry frosting.

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Pro Tips for Making Chocolate Raspberry Sandwich Cookies Recipe

Chilling is Key: I learned the hard way that skipping the chill step makes cookies that spread way too thin; don’t skip it, especially with high-butter content.
Seed Removal Matters: Straining your raspberry puree ensures your frosting is smooth and doesn’t have those distracting seeds — it really elevates the texture.
Room Temperature is Your Friend: Bring eggs, butter, and cream cheese to room temp for smooth mixing and to avoid lumps.
Don’t Overbake: Cookies look set a bit before they’re actually done; pull them early for softer centers that firm up as they cool.

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

Chocolate Raspberry Sandwich Cookies Recipe - Serving

Garnishes

I love dusting the tops of the cookies with a little powdered sugar just before serving for that extra touch of sweetness and visual appeal. Fresh raspberries or a few small chocolate shavings on the side add a pretty pop of color and make the presentation feel extra special, especially if you’re serving them to guests.

Side Dishes

These cookies pair wonderfully with a cup of black coffee or a creamy latte — the bitterness of the coffee balances the sweet, fruity frosting perfectly. Or, try serving them alongside a scoop of vanilla ice cream for an indulgent dessert spread.

Creative Ways to Present

For a festive twist, I’ve assembled these cookies on pretty tiered trays for holiday parties, and they always fly off the plate. Wrapping individual sandwiches in parchment tied with twine makes a gorgeous homemade gift or party favor that’s as charming as it is delicious.

Make Ahead and Storage

Storing Leftovers

Because of the cream cheese and fresh berries in the frosting, I store these sandwich cookies in an airtight container in the fridge. They stay fresh and tasty for 3 to 4 days this way — just make sure they’re covered well so the cookies don’t absorb fridge odors.

Freezing

If you want to freeze these cookies, I suggest freezing the cookies separately from the frosting first. Freeze baked cookie halves in a single layer on a baking sheet, then transfer to a freezer-safe container. When you’re ready to eat, thaw the cookies and prepare the frosting fresh, then assemble. This keeps texture and flavor at their best!

Reheating

These cookies are best enjoyed chilled or at room temperature, so reheating isn’t usually necessary. But if you want to warm the cookie slightly, remove the frosting and heat the cookie in the microwave for about 10 seconds, then reassemble immediately. It’s a nice way to bring out that melted chocolate vibe without sacrificing the creamy frosting.

FAQs

Can I use frozen raspberries for the raspberry cream cheese frosting?

Yes! You can use frozen raspberries as long as they’re not packed in syrup. Thaw them completely and drain any excess water before pureeing. This helps keep your frosting from becoming too watery.
Is it okay to substitute raspberry preserves instead of fresh raspberries?

Absolutely! If you’re short on time, you can substitute 1-2 tablespoons of seedless raspberry preserves or jam, skipping the reduction steps. This shortcut still adds great flavor to your frosting without extra effort.
How long should I chill the cookie dough?

I recommend chilling the dough for at least 3 hours, but chilling overnight is even better. This makes the dough easier to handle and produces thicker, chewier cookies that don’t spread too much.
Can I make these cookies vegan or dairy-free?

You could experiment with vegan butter and dairy-free cream cheese alternatives. However, because the recipe relies on butter and cream cheese for texture and flavor, the results might differ slightly. Consider this a fun test kitchen project!
How do I prevent the frosting from becoming too runny?

The key is reducing the raspberry puree by simmering it until thick before adding to the frosting. Also, keep the cream cheese and butter cold and add powdered sugar gradually until you reach a spreadable but firm consistency.

Final Thoughts

This Chocolate Raspberry Sandwich Cookies Recipe is one I keep coming back to because it hits all the right notes — sweet and tangy, soft and slightly crisp, and just the right level of elegant for any occasion. I still remember the first time I made these and how my family went crazy for them. I’m confident you’ll enjoy baking and sharing these as much as I do, and once you’ve tried making the frosting from scratch, there’s no turning back. So go ahead, preheat your oven and dive into chocolate and raspberry bliss — you absolutely won’t regret it!