Name: Chocolate Raspberry Sandwich Cookies Recipe
Prep time: 30 min
Cook time: PT-491537H31M56S
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 6 tablespoons Dutch-process cocoa powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; ¼ teaspoon instant espresso powder; 4 oz good quality bittersweet chocolate (60-70%), finely chopped; ¾ cup (1½ sticks) unsalted butter, room temperature; 1 cup packed brown sugar; ½ cup granulated sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 4 oz good quality chocolate, finely chopped (mix of 35% milk and 76% bittersweet chocolate); ½ cup heavy cream; 2 teaspoons Chambord or other raspberry-flavored liqueur (optional); ¼ cup raspberry jam

If you have a soft spot for the rich, indulgent flavors of chocolate paired with the bright, tart pop of fresh raspberries, you are going to adore this Chocolate Raspberry Sandwich Cookies Recipe. These cookies are a beautiful balance of tender cocoa-infused cookie rounds sandwiching a luscious, silky chocolate ganache hugged by a sweet-tart raspberry jam center. Perfectly crisp on the outside and melt-in-your-mouth soft inside, this recipe will quickly become your new favorite bake to share (or keep all to yourself!).

Ingredients You’ll Need

A close-up shows rows of round chocolate cookies on a white baking sheet placed on a white marbled surface. Each cookie has two layers: the bottom layer is a flat, baked chocolate cookie with a cracked texture and dark brown color; the top layer is a smooth, glossy swirl of darker chocolate cream, dolloped in a circle on half of the cookies. In the center of each chocolate cream swirl, a bright red dollop of jelly is being carefully squeezed by a woman's hand holding a clear piping bag with a metal tip. The background is softly blurred, focusing on the detailed cookie decoration. photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully simple yet essential for creating the perfect blend of chocolate and raspberry in every bite. Each element works together to build the texture, flavor, and gorgeous color that make this Chocolate Raspberry Sandwich Cookies Recipe truly special.

All-purpose flour: The foundation of the cookie dough, ensuring structure without heaviness.
Dutch-process cocoa powder: Provides deep chocolate flavor and a dark, rich color.
Baking soda: Helps the cookies rise just enough for a tender crumb.
Kosher salt: Balances the sweetness and boosts flavor complexity.
Instant espresso powder: Enhances the chocolate notes without adding coffee taste.
Bittersweet chocolate (60-70%): For melting into the dough to add extra luxurious chocolate richness.
Unsalted butter: At room temperature, it lends creaminess and tenderizes the cookie.
Brown sugar: Adds moisture and subtle caramel undertones.
Granulated sugar: For sweetness and slight crispness on the cookie surface.
Large eggs: At room temperature, they bind everything together and enrich the dough.
Vanilla extract: Enhances all the chocolate and raspberry flavors beautifully.
Chocolate for ganache: A mix of milk and bittersweet chocolates creates a smooth, luscious filling.
Heavy cream: The creamy vehicle that makes the ganache so silky.
Chambord or raspberry liqueur (optional): Adds a fragrant raspberry boost to the ganache.
Raspberry jam: Your sweet-tart sunshine center that pairs perfectly with chocolate’s richness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the all-purpose flour, Dutch-process cocoa powder, baking soda, kosher salt, and instant espresso powder in a bowl. This blends all the dry elements evenly so your cookies bake with perfect consistency and deep chocolate flavor in every bite.

Step 2: Melt the Chocolate

Gently melt the bittersweet chocolate using a double boiler or microwave at 50% power in short, 20-second bursts. Once melted, set it aside to cool slightly. This step infuses the dough with intense chocolate richness that makes these cookies extra decadent.

Step 3: Cream Butter and Sugars

Using a stand mixer fitted with the paddle attachment, beat the unsalted butter alongside brown and granulated sugars on medium-high speed until the mixture is fluffy and lightened in color. This process traps air to help create tender, melt-in-your-mouth cookies.

Step 4: Add the Eggs and Vanilla

Reduce the mixer speed to low and incorporate the eggs one at a time, making sure each is fully mixed before adding the next. Scrape the sides of the bowl, then beat on medium-high briefly until slightly pale. Stir in the vanilla extract to brighten all those chocolaty flavors.

Step 5: Combine Wet and Dry Ingredients

Slowly pour the lukewarm melted chocolate into the batter, mixing on low and scraping down the bowl regularly for an even, uniform color. Add the dry ingredient mixture and mix until just combined—overmixing can toughen the dough, so gentle is key here!

Step 6: Chill the Dough

Press a layer of plastic wrap directly onto the dough’s surface and refrigerate for 20 to 30 minutes. Chilling firms up the dough slightly to make it easier to scoop and shape, ensuring your cookies bake evenly and hold their shape beautifully.

Step 7: Bake the Cookies

Preheat your oven to 350 degrees F and line baking sheets with parchment paper. Scoop the dough into rounded portions about one tablespoon each and flatten slightly into puck shapes. Leave enough room for spreading—cookies need 2-3 inches apart. Bake for about 8 minutes until puffed and no longer shiny on top.

Step 8: Perfect the Cookie Shape

Right after removing from the oven, gently press a round cookie cutter around each soft cookie’s edges to smooth and perfect the circle shape. Let them cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Step 9: Make the Chocolate Ganache

Place a mix of milk and bittersweet chopped chocolate into a heatproof bowl. Warm the heavy cream until it simmers gently around the edges, then pour over the chocolate. Let it sit for 30 seconds to soften the chocolate before whisking slowly to an even, glossy ganache. Stir in raspberry liqueur if using.

Step 10: Thicken the Ganache

Allow the ganache to cool and thicken to a spreadable peanut butter consistency by whisking gently every 10 minutes at room temperature. You can speed this along by refrigerating it with frequent whisking. Once ready, load the ganache into a piping bag fitted with a half-inch round tip.

Step 11: Assemble the Chocolate Raspberry Sandwich Cookies Recipe

Pair cookies by size, placing one upside down on a baking sheet. Pipe a ring of ganache on the flat underside of half the cookies, then spoon or pipe a teaspoon of raspberry jam into the center of each ganache ring. Gently press a matching cookie top on each to create the perfect sandwich. Chill until the filling sets.

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

The image shows eight dark brown chocolate sandwich cookies scattered on crinkled white parchment paper over a white marbled surface. Each cookie has two textured chocolate biscuit layers with a smooth dark chocolate cream in the middle, except one cookie is open, showing the chocolate cream layer topped with a bright red cherry jam. On the left side near the top, there is a small white bowl filled with the same cherry jam and a spoon resting inside it. To the right of the cookies, there is a clear glass filled with white milk. The overall colors are dark brown, white, and bright red, with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, dust the cookies lightly with powdered sugar or drizzle with additional melted chocolate. Fresh raspberries on the side provide a gorgeous pop of color and enhance the fruity aroma.

Side Dishes

Serve these sandwich cookies alongside a cup of freshly brewed coffee or a delicate cup of raspberry herbal tea. The warm beverages bring out the luscious chocolate and fruity notes, making every bite feel like a mini celebration.

Creative Ways to Present

Try arranging the cookies on a vintage cake stand or in a gift box lined with parchment paper for parties or gifting. You can also sandwich them with different flavored jams or add chopped nuts to the ganache for an exciting twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Raspberry Sandwich Cookies refrigerated in an airtight container to maintain their freshness and prevent the ganache from melting or the jam from spoiling. They will stay wonderful for up to one week.

Freezing

These cookies freeze beautifully! Arrange them in a single layer separated by parchment paper inside an airtight container or freezer bag. Freeze for up to two months and thaw at room temperature when ready to enjoy.

Reheating

If you want to warm up your cookies slightly, place them at room temperature or warm gently in the microwave for 10–15 seconds. Avoid overheating, as the ganache can soften too much and the cookie texture may change.

FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure to choose one that includes xanthan gum or another binding agent for the best texture.

Is there a substitute for Chambord in the ganache?

Yes! If you don’t have Chambord or prefer not to use alcohol, you can omit the raspberry liqueur altogether or use a small amount of raspberry extract to keep the fruity aroma.

Can I use store-bought raspberry jam?

Definitely. Using a high-quality raspberry jam or preserve adds that bright, sweet-tart note that complements the rich chocolate beautifully. Choose one with real fruit pieces for extra texture.

How do I ensure my cookies are soft yet hold their shape?

Chilling the dough before baking helps control spreading. Also, scooping uniform sizes and flattening slightly encourages even baking. Removing the cookies while still slightly soft and shaping them with a cookie cutter creates perfect round edges.

Can I prepare the ganache in advance?

Yes! You can make the ganache a day ahead and store it in the refrigerator. Just be sure to bring it back to room temperature and whisk gently before piping onto the cookies to restore its perfect consistency.

Final Thoughts

If you’re craving a cookie that combines the intense allure of chocolate and the lively zing of raspberry, this Chocolate Raspberry Sandwich Cookies Recipe is pure magic. It’s one of those desserts you’ll keep coming back to for celebrations, gifts, or simply because it brightens your day. I hope you enjoy making and sharing these as much as I do!