There’s just something magical about chocolate and raspberries together—especially when they come sandwiched between two soft, fudgy cookies. These Chocolate Raspberry Sandwich Cookies are rich, tangy, totally indulgent, and everything your Valentine’s dessert dreams are made of. Think: a homemade Oreo that went to pastry school and came back with cream cheese frosting and flair.
This recipe has been one of my go-to treats since way back in 2016, and it’s gotten a glow-up since then—with fresh new photos, updated baking tips, and a slightly improved recipe that keeps all the fudgy goodness you love.
The Flavors You Can’t Say No To
If you’ve never tried Chocolate Cookies With Raspberry Frosting, prepare yourself. These babies are pure cookie romance. The cookies are soft and chewy with deep chocolate flavor—thanks to a double hit of cocoa and chocolate chips. The filling? A sweet and slightly tart raspberry cream cheese frosting made with real berries. (Yep, real fruit. No fake stuff here.)
Honestly, it tastes like someone mashed together a brownie, cheesecake, and raspberry jam. Which, now that I say it out loud, sounds like something I should’ve done a long time ago.
A Little Fancy—But Totally Doable
What I love about these cookies is that they feel fancy enough for a Valentine’s celebration, but they’re easy enough to whip up on a weekend. You don’t need piping bags, heart-shaped cookie cutters, or even sprinkles (unless you’re feelin’ festive). Just two delicious chocolate cookies and a big ol’ spoonful of raspberry frosting smooshed in between.
Whether you’re baking for your sweetie, your besties, or your own fabulous self (highly recommend), these Raspberry Cookies are a delicious way to show the love.
Let’s Talk Cookies
This recipe uses my tried-and-true chocolate cookie dough that I refuse to mess with. Why? Because it’s everything a chocolate cookie should be—soft, slightly chewy, and bursting with melty chocolate chips. It’s the kind of cookie you make once and then keep making forever.
The key? You must chill the dough. Don’t skip this step! Chilling for at least 3 hours (overnight is even better) helps the cookies bake up thick and rich instead of spreading flat like a sad pancake.
Wanna level up your cookie game even more? Use a cookie scoop so all the cookies are the same size. It’s easier, less messy, and makes your sandwiches look extra polished—even if you’re just eating them straight off the cooling rack. (Been there.)
The Star of the Show: Raspberry Frosting
Now let’s get to the real MVP: that gorgeous pink raspberry filling.
This isn’t your average frosting, BTW. This is the kind of luscious, real-fruit-filled buttercream that makes people say, “Wait, you made this?” Yep, and here’s how:
Start with a cup of raspberries—fresh or frozen both work—and puree them until smooth. Then strain out the seeds and simmer the puree down until it’s thick like jam. This step matters, y’all. If the puree’s too watery, your frosting will be runny, and no one wants that mess.
Once it’s thick and cooled, you’ll mix it with butter, a touch of cream cheese, and powdered sugar until it’s fluffy and ready to spread. The result? A tangy, fruity filling that pairs perfectly with rich chocolate cookies. Like a little bite of Chocolate Raspberry Cheesecake Cookies, only in sandwich form.
Pro tip: You’ll probably end up with extra frosting. This is not a problem. Pipe it onto cupcakes, swirl it into brownies, or eat it with a spoon while “cleaning up.” We don’t waste good frosting around here.
Time-Saving Options
Short on time or just not in the mood to boil fruit? I get it. You can totally cheat (I mean, “shortcut”) and use seedless raspberry jam in place of the homemade puree. It’s a solid stand-in and still gives that bold berry flavor.
That’s what makes these Homemade Raspberry Jam Sandwich Cookies so versatile—you can go gourmet or keep it simple, and either way, they turn out amazing.
How To Make Chocolate Raspberry Cookies (Without Losing Your Mind)
Here’s a quick summary:
- Make and chill the dough (trust me, this step is gold).
- Bake the cookies until the tops look set, not overdone.
- Boil down the raspberry puree until thick like jam.
- Whip up the frosting with butter, cream cheese, powdered sugar, and the cooled berry mixture.
- Sandwich and serve. (Or eat one cookie and “accidentally” run out of frosting. It happens.)
Storage Tips
Because the frosting uses real fruit and cream cheese, I recommend storing your cookies in the fridge. They’ll stay fresh for 3–4 days—if they last that long. You can even freeze the baked cookies (unfrosted) for up to 2 months.
The Bottom Line
These Chocolate Raspberry Sandwich Cookies are the ultimate Dessert Original for your Valentines Baking list. They’re rich, fruity, and a little extra—but in the best way. And whether you’re celebrating February 14th or just crushing your Tuesday sweet tooth, this recipe’s a total win.
So what are you waiting for? Grab some cocoa, some berries, and show yourself (and your tastebuds) some love with the best Raspberry Recipes you’ll ever bake. 💕
Chocolate Raspberry Sandwich Cookies – Perfect Valentine’s Baking
- Total Time: 4 hours 8 minutes
- Yield: 14 Sandwiches
Description
Rich chocolate cookies paired with a tangy raspberry cream cheese filling make these cookie sandwiches a swoon-worthy dessert for Valentine’s (or any chocolate-craving moment). Soft, fudgy, and bursting with real raspberry flavor, they’re like a chocolate-covered berry—but in cookie form!
Ingredients
For the Chocolate Cookies
- 1 cup all-purpose flour (measured correctly by spooning and leveling)
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, softened to room temp
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet or dark chocolate chips
For the Raspberry Cream Cheese Filling
- 1 cup raspberries (fresh or frozen—just make sure they’re not packed in syrup)
- 6 tablespoons unsalted butter, softened
- 1 oz full-fat brick-style cream cheese
- 1½ to 2 cups powdered sugar
- ¼ teaspoon salt
Instructions
How to Make the Cookies
- Combine the dry ingredients.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the butter and sugars.
- In a large mixing bowl, use an electric mixer to beat the softened butter with the brown and white sugars until light and fluffy. Mix in the egg and vanilla until smooth.
- Mix the dough.
- Turn your mixer to low and slowly add the dry ingredients to the wet, mixing until just combined. The dough will be sticky. Stir in the chocolate chips.
- Chill the dough.
- Cover the bowl tightly and refrigerate the dough for at least 3 hours or overnight. This helps the cookies bake thick and chewy instead of flat.
- Bake the cookies.
- When you’re ready to bake, preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Scoop the dough into balls about 1 to 1.5 tablespoons in size (think just smaller than a golf ball) and place 2 inches apart. You should get about 28 cookies.
- Bake for 8–10 minutes, just until the tops are set. Cool completely before adding filling.
Making the Raspberry Frosting
- Start with the raspberries.
- Add berries to a blender or food processor and pulse until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Use the back of a spoon or spatula to help it along.
- Cook down the puree.
- Pour the seedless puree into a small saucepan. Heat it on low, stirring gently until it starts to bubble. Simmer and stir until the mixture thickens to a jam-like texture. You’ll end up with just a few tablespoons of concentrated raspberry. Let it cool completely before using.
- Make the frosting.
- In a mixing bowl, beat the softened butter until smooth. Mix in the cream cheese. With your mixer on low, add 1 cup of powdered sugar and the salt. Stir in 1 tablespoon of the cooled raspberry reduction.
- Continue adding powdered sugar, ½ cup at a time, along with another tablespoon of raspberry puree, until the frosting is fluffy and pipeable.
Assemble the Cookie Sandwiches
- Pair up the cookies by size. Spread or pipe a generous tablespoon of raspberry frosting onto the bottom of one cookie, then top with another. Gently press together to sandwich. You should get about 14 sandwich cookies in total.
Notes
Tips for Success
- Don’t skip chilling the dough! This step gives the cookies structure and keeps them from spreading too much while baking.
- Plan ahead. Making the dough the night before works great—bake and frost the next day.
- Need a shortcut? Use 1–2 tablespoons of seedless raspberry jam in the frosting instead of cooking down fresh berries. It’s a great time-saver and still tastes amazing.
- Keep them cold. Since the frosting has fresh berries and cream cheese, store the cookies in the fridge. They’ll stay fresh for 3–4 days.
- Have leftover frosting? Pipe it on cupcakes, brownies, or sneak a little taste with a spoon. No one’s judging.
These chocolate raspberry sandwich cookies are the perfect mix of rich, fruity, and creamy. Whether you’re whipping them up for Valentine’s Day or just because life calls for cookies, they’re a total win.
- Prep Time: 1 hour
- Cooling Time: 3 hours
- Cook Time: 8 minutes
Nutrition
- Calories: 326 kcal
- Sugar: 34 g
- Sodium: 154 mg
- Fat: 16 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 49 mg