Chocolate Raspberry Sandwich Cookies Recipe
If you’re searching for the ultimate cookie to impress at your next gathering or to simply treat yourself with a little luxury, look no further than these Chocolate Raspberry Sandwich Cookies. This recipe brings together the deep, rich flavor of chocolate and the sweet, tart pop of raspberry jam, all nestled in a tender, buttery cookie shell. Every bite is a delightful balance of flavors and textures, making these sandwich cookies a true standout treat you’ll want to bake over and over again.
Ingredients You’ll Need
There’s nothing better than a cookie recipe that feels decadent but uses pantry-friendly ingredients! Each element here—whether it’s the rich cocoa, creamy butter, or tangy raspberry jam—plays a key role in building that perfect Chocolate Raspberry Sandwich Cookies taste and texture. Let’s take a closer look at each ingredient so you know what makes these so irresistible.
- Unsalted butter, softened: This is the backbone of the dough, giving each cookie a tender crumb and rich, buttery flavor.
- Granulated sugar: Sweetens the cookie and helps achieve that perfectly light, crispy edge.
- Large egg: Adds moisture and binds the ingredients, giving the cookies their structure.
- Vanilla extract: Brings a lovely warmth and balances the chocolate flavors.
- All-purpose flour: Provides the sturdy base needed for rolling and sandwiching.
- Unsweetened cocoa powder: The magic ingredient for those deep, chocolatey notes that pair so well with jam.
- Baking powder: Helps the cookies puff up slightly, resulting in a lighter texture.
- Salt: Just a pinch brings out all the other flavors and keeps the sweetness in check.
- Seedless raspberry jam: Adds a pop of fruity, tangy sweetness—the iconic filling for these sandwich cookies.
- Semisweet chocolate chips: Perfect for melting and drizzling or dipping, adding even more chocolate richness.
- Coconut oil or vegetable oil: Thins the chocolate for smooth drizzling or dipping and adds shine.
How to Make Chocolate Raspberry Sandwich Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and sugar together until the mixture looks pale and fluffy—this takes about 2-3 minutes. This step injects air into the dough, setting you up for a cookie that bakes up tender instead of dense. Don’t be tempted to rush; a good creaming is key for that melt-in-your-mouth cookie bite!
Step 2: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Beat again just until it all comes together. The egg adds that essential moisture while the vanilla rounds out all the flavors, making each cookie more aromatic and complex.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. By mixing these separately first, you’re ensuring everything is distributed evenly and avoiding pockets of bitter cocoa or too much leavening in one bite.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your creamed butter mixture, stirring gently until a soft, cohesive dough forms. Take care not to overmix—stopping as soon as you see no dry spots guarantees soft, tender Chocolate Raspberry Sandwich Cookies every time.
Step 5: Chill the Dough
Split the dough in half and shape each piece into a disc. Wrap them up well in plastic and let them chill in the fridge for at least an hour. This firms up the butter, making it easier to roll and cut, and it also helps the cookies hold their shape while baking.
Step 6: Roll and Cut
On a lightly floured surface, roll the dough to about 1/4-inch thickness. Use a round or scalloped cookie cutter for those classic sandwich cookie shapes, and reroll scraps as needed. That uniformity is what turns a batch of cookies into a batch of gorgeous Chocolate Raspberry Sandwich Cookies!
Step 7: Bake and Cool
Space cookies about 1 inch apart on parchment-lined baking sheets to give them a little room to expand. Bake at 350°F for 8 to 10 minutes—just until the edges are set. Let them cool completely on a wire rack; this makes sandwiching much less messy!
Step 8: Fill with Raspberry Jam
Once cool, flip half your cookies upside down. Spread about a teaspoon of seedless raspberry jam on each, then top with a matching cookie. Press gently to make perfect little sandwiches that won’t slide apart.
Step 9: Melt and Drizzle Chocolate
In a microwave-safe bowl, melt the chocolate chips and oil in 30-second intervals, stirring well between each burst, until smooth. Drizzle over the sandwiched cookies, or give each one a little dip. If you want extra precision, transfer the melted chocolate to a zip-top bag and snip the corner for neat piping. Allow the chocolate to set at room temperature or pop the cookies briefly in the fridge.
How to Serve Chocolate Raspberry Sandwich Cookies
Garnishes
For a picture-perfect finish, add a dusting of powdered sugar or a sprinkle of freeze-dried raspberries over the chocolate drizzle. A couple of fresh raspberries on the side never hurt, and they’ll instantly make your Chocolate Raspberry Sandwich Cookies look like they came straight from a bakery.
Side Dishes
Serve these cookies with a piping hot cup of coffee, a rich hot chocolate, or a glass of cold milk for classic comfort. If you’re going for a luxe dessert table, pair them with a scoop of vanilla or raspberry sorbet to really highlight that tangy jam center.
Creative Ways to Present
Layer your cookies on a vintage cake stand or line them up in a pretty box with parchment paper between layers for gift-giving. They also look stunning arranged in a ring on a platter with fresh berries in the center, making them the star of any holiday table spread or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Chocolate Raspberry Sandwich Cookies in an airtight container at room temperature for up to 5 days. If you live somewhere particularly warm, consider a cool pantry or the fridge so the chocolate drizzle stays set and your cookies stay fresh.
Freezing
You can freeze the unfilled baked cookies for up to 2 months—just layer them with parchment in an airtight container. Thaw completely, then fill with jam and finish with chocolate drizzle right before serving for the very best texture and flavor.
Reheating
Chocolate Raspberry Sandwich Cookies don’t require reheating, but if you prefer them just barely warm, let them sit at room temperature to soften if stored in the fridge. Popping them in the microwave isn’t recommended, as the jam and chocolate may melt and get messy.
FAQs
Can I use a different jam for the filling?
Absolutely! While raspberry jam gives that classic tang and pairs beautifully with chocolate, you can try strawberry, blackberry, or even orange marmalade for a fun twist on these Chocolate Raspberry Sandwich Cookies.
How do I get a neat chocolate drizzle?
After melting the chocolate and oil, spoon it into a zip-top bag and snip off a tiny corner. This handy trick makes it easy to create consistent lines or zigzags over your cookies, making your Chocolate Raspberry Sandwich Cookies look extra special.
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it wrapped in the refrigerator for up to 3 days, or freeze it for up to a month. Just allow dough to thaw in the fridge overnight before rolling and baking.
How do I prevent the cookies from spreading too much?
Chilling the dough is key! Make sure your dough is well-chilled before rolling and again after cutting if your kitchen is warm. A little patience here ensures the perfect shape for your Chocolate Raspberry Sandwich Cookies.
Are these cookies good for gifting?
Definitely! Chocolate Raspberry Sandwich Cookies look gorgeous and hold up well during travel, especially if layered carefully in a gift box or tin with parchment between each layer to prevent sticking.
Final Thoughts
There’s something incredibly satisfying about sharing a tray of homemade Chocolate Raspberry Sandwich Cookies, with their glossy chocolate drizzle and that secret ribbon of tangy jam inside. I hope you’ll have as much fun making—and eating—these beauties as I do. Bake a batch, share them generously, and get ready to see smiles all around!
Print
Chocolate Raspberry Sandwich Cookies Recipe
- Total Time: 40 minutes (plus chilling time)
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and sweet raspberry with these delectable sandwich cookies. Perfect for holiday gatherings or a sweet treat any time of year!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling and Chocolate Coating:
- ¾ cup seedless raspberry jam
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Chill Dough: Divide the dough, shape into disks, wrap, and refrigerate for at least 1 hour.
- Roll and Cut: Roll out the dough, cut out cookies, and bake.
- Assemble Cookies: Spread raspberry jam on half the cookies, then sandwich with the remaining cookies.
- Chocolate Coating: Melt chocolate chips with oil, then drizzle or dip cookies in the chocolate.
- Set and Serve: Let the chocolate harden before serving.
Notes
- For a neater drizzle, use a small zip-top bag to pipe the melted chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 14g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
