Chocolate Raspberry Sandwich Cookies

These chocolate raspberry sandwich cookies are rich, elegant, and perfectly balanced. Soft chocolate cookies hold a smooth raspberry filling that’s sweet, slightly tart, and melts right into the cocoa flavor. Every bite feels like a little bite of pure indulgence.

I love how the deep chocolate flavor pairs with the bright fruitiness of the raspberry. The contrast is just right—sweet but not too much, soft but with a little snap on the edges. They look fancy but are actually super easy to make.

They’re perfect for holidays, gifting, or just a cozy night treat. Pretty, delicious, and full of chocolate-raspberry goodness—these cookies always disappear fast.

Why You’ll Love This Recipe

• Bakery-Quality at Home: These cookies taste like they came from a fancy pastry shop.
• Perfect Balance: The tartness of raspberry cuts through the rich chocolate beautifully.
• Make-Ahead Friendly: Bake the cookies ahead and fill them when needed.
• Impressive but Easy: They look fancy but come together with simple techniques.
• Great for Gifting: Package these beauties for holidays, birthdays, or special events.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes (plus 1 hour chill time)
• Cook Time: 12 minutes
• Total Time: About 1 hour 40 minutes

Servings: This recipe makes about 24 sandwich cookies (48 individual cookies). Perfect for sharing at parties or storing for later treats.

Difficulty: Moderate. The cookie dough is straightforward, but filling the sandwiches requires a gentle touch.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Electric mixer (hand or stand)
• Baking sheets (2-3)
• Parchment paper
• Cookie scoop or tablespoon
• Wire cooling racks
• Small saucepan
• Piping bag or zip-top bag (optional, for filling)

Ingredients

These decadent sandwich cookies combine deep chocolate flavor with bright raspberry notes. The cookies themselves are soft and fudgy, while the ganache filling adds creamy richness with a fruity kick.

For the Chocolate Cookies:

• 2 cups (250g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon instant espresso powder
• 4 ounces (113g) bittersweet chocolate, chopped
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

For the Raspberry Ganache Filling:

• 1 cup (180g) milk chocolate chips or chopped milk chocolate
• 1/2 cup (120ml) heavy cream
• 2 tablespoons raspberry liqueur (or 1 teaspoon raspberry extract)
• 3 tablespoons raspberry jam

Variations for Chocolate Raspberry Sandwich Cookies

• Different Fruit Flavors: Try strawberry jam and liqueur instead of raspberry for a different berry note.
• White Chocolate Version: Use white chocolate in the ganache for a sweeter, creamier filling.
• Extra Chocolate: Add mini chocolate chips to the cookie dough for more chocolate bits.
• Mint Twist: Skip the raspberry and add peppermint extract to the ganache for chocolate mint cookies.
• Nutty Addition: Fold finely chopped hazelnuts or almonds into the cookie dough.

How to Make Chocolate Raspberry Sandwich Cookies Step-by-Step Instructions

1. Prepare the Chocolate Cookie Dough

Melt the bittersweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Set this dry mixture aside.

2. Cream the Butter and Sugars

Using an electric mixer, beat the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. The mixture should look pale and creamy.

3. Add Eggs and Chocolate

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the melted chocolate, beating until everything is well combined and smooth.

4. Form the Cookie Dough

Add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly sticky.

5. Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight. This helps the cookies hold their shape during baking.

6. Shape and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop the chilled dough into tablespoon-sized portions and roll into balls. Place them on the prepared baking sheets about 2 inches apart.

Bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center. They will firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.

7. Make the Raspberry Ganache

While cookies cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.

Pour the hot cream over the milk chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and creamy.

Stir in the raspberry liqueur and raspberry jam until well combined. Let the ganache cool to room temperature, then refrigerate for about 30 minutes until it thickens to a spreadable consistency.

8. Assemble the Sandwich Cookies

Once the ganache is thick enough to spread, match up cookies of similar sizes. Turn half of them upside down so the flat bottoms face up.

Spoon or pipe about 1 tablespoon of ganache onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with remaining cookies.Serving and Decoration

These cookies are stunning on their own, but you can dress them up even more. Dust the tops lightly with powdered sugar for an elegant look. Drizzle melted white chocolate over the tops for extra flair. Serve them on a pretty platter with fresh raspberries scattered around for a beautiful presentation.

Pair these cookies with a glass of cold milk, a cup of coffee, or even a glass of dessert wine for a truly special treat.

Storing Chocolate Raspberry Sandwich Cookies

• Unfilled Cookies: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
• Filled Cookies: Keep in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
• Ganache: Store extra ganache in the refrigerator for up to 1 week. Bring to room temperature and stir before using.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the smoothest dough.
• Don’t Overbake: These cookies should look slightly underdone in the center when you pull them out. They will continue cooking on the hot pan.
• Chill is Key: Do not skip chilling the dough. It prevents the cookies from spreading too much.
• Match Cookie Sizes: Try to make all cookies the same size so they pair up nicely for sandwiches.
• Ganache Consistency: If your ganache is too thin, refrigerate longer. If too thick, let it warm up slightly.
• Clean Edges: Wipe off any ganache that squeezes out the sides with a paper towel for neat-looking cookies.

Nutrition

Nutrient	Per Sandwich Cookie
Calories	215
Total Fat	11g
Saturated Fat	7g
Cholesterol	35mg
Sodium	95mg
Total Carbohydrates	28g
Dietary Fiber	2g
Sugars	18g
Protein	3g

Note: Nutritional information is approximate and will vary based on specific ingredients used.

Chocolate Raspberry Sandwich Cookies FAQs

Can I make these cookies without the espresso powder?
Yes, you can skip it, but the espresso powder enhances the chocolate flavor without making the cookies taste like coffee. If you leave it out, the cookies will still be delicious.

What can I use instead of raspberry liqueur?
Use raspberry extract (about 1 teaspoon) or skip the liqueur entirely. The raspberry jam provides plenty of fruit flavor on its own.

Can I freeze these sandwich cookies?
Yes. Freeze unfilled cookies for up to 3 months. For filled cookies, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Thaw in the refrigerator.

My ganache is too runny. What should I do?
Place it in the refrigerator for another 15-20 minutes and stir occasionally until it reaches the right consistency.

Can I use dark chocolate for the ganache instead of milk chocolate?
Absolutely. Dark chocolate will give you a richer, less sweet filling that pairs wonderfully with the raspberry.

Conclusion

These Chocolate Raspberry Sandwich Cookies bring together everything you love about chocolate and fruit desserts. The soft, fudgy cookies paired with the creamy raspberry ganache create a perfect bite every single time. Whether you are baking for a party, a gift, or just because you deserve something special, these cookies deliver on flavor and presentation.