Chocolate Raspberry Sandwich Cookies: A Pink Valentine’s Dream Come True

I’ll never forget the first time I made these chocolate raspberry sandwich cookies for my daughter’s birthday party. She’d seen something similar at a fancy bakery and begged me to recreate them. I was honestly intimidated—those swirls of pink buttercream, the delicate sprinkles, the perfect cookie base. But after three attempts (and one frosting disaster involving too much milk), I finally nailed the recipe. The look on her face when she saw those beautiful pink cookies was worth every minute spent in the kitchen.

These chocolate raspberry sandwich cookies have become my signature treat for special occasions. They’re essentially two soft, buttery cookies sandwiching a luscious raspberry buttercream filling, topped with even more frosting and festive sprinkles. The combination of chocolate chips in the cookie base and tangy raspberry in the frosting creates a flavor profile that’s both nostalgic and sophisticated.

Why These Chocolate Raspberry Sandwich Cookies Are So Special

What makes these chocolate raspberry sandwich cookies stand out is their versatility and visual appeal. Unlike traditional sandwich cookies that hide their filling, these beauties wear it proudly on top. The generous swirl of raspberry buttercream isn’t just pretty—it’s functional, providing two layers of creamy goodness in every bite.

The cookie base itself is tender and slightly crumbly, similar to a sugar cookie but with just enough structural integrity to hold that glorious frosting. I’ve experimented with different cookie bases over the years, but this particular recipe strikes the perfect balance between soft and sturdy. The chocolate chips scattered throughout add pockets of richness that complement the fruity frosting beautifully.

Furthermore, these cookies are surprisingly forgiving for beginner bakers. The dough comes together quickly, doesn’t require chilling, and bakes up consistently. Even if your piping skills aren’t Instagram-worthy, the abundance of sprinkles covers any imperfections in your frosting technique.

Essential Ingredients for Chocolate Raspberry Sandwich Cookies

For the Cookie Base:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup mini chocolate chips

For the Raspberry Buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup seedless raspberry jam
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pink gel food coloring (optional)
• Pink, white, and gold sprinkles for decoration

The quality of your raspberry jam makes a significant difference in these chocolate raspberry sandwich cookies. I recommend using a high-quality seedless jam with intense raspberry flavor. Cheaper jams often contain more corn syrup than fruit, which dilutes the berry taste you want shining through in that buttercream.

Step-by-Step Instructions for Perfect Chocolate Raspberry Sandwich Cookies

Step 1: Prepare Your Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside while you work on the wet ingredients.

In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed. This should take about 3-4 minutes—you’re looking for a light, fluffy texture. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 2: Combine and Add Chocolate

Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing, as this can make your chocolate raspberry sandwich cookies tough rather than tender. Fold in the mini chocolate chips by hand using a spatula. The mini chips distribute more evenly than regular-sized ones, giving you chocolate in almost every bite.

Step 3: Shape and Bake

Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. I prefer using a 1.5-tablespoon scoop for consistency. Gently flatten each cookie slightly with your palm—they’ll spread a bit but won’t spread too much.

Bake for 10-12 minutes, until the edges are just set and lightly golden. The centers should still look slightly underbaked when you remove them from the oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time allows the cookies to set properly without breaking.

Step 4: Create the Raspberry Buttercream

While your cookies cool completely (this is crucial—warm cookies will melt the frosting), prepare your buttercream. Beat the softened butter in a large bowl until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed initially to prevent a sugar cloud in your kitchen.

Add the raspberry jam, vanilla extract, and 2 tablespoons of heavy cream. Beat on high speed for 3-4 minutes until the frosting is light and fluffy. If it’s too thick to pipe, add the remaining tablespoon of cream. For a more vibrant pink color in your chocolate raspberry sandwich cookies, add a few drops of pink gel food coloring.

Step 5: Assemble Your Chocolate Raspberry Sandwich Cookies

Transfer the buttercream to a piping bag fitted with a large star tip (I use a Wilton 1M tip). Pipe a generous swirl of frosting onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches. Then pipe another generous swirl on top of each sandwich cookie.

Immediately after piping the top swirl, shower each cookie with your sprinkle mixture. The sprinkles need to be added while the frosting is fresh and sticky. I like to use a combination of pink, white, and metallic gold for an elegant Valentine’s Day look, but you can customize the colors for any occasion.

Pro Tips for Bakery-Quality Chocolate Raspberry Sandwich Cookies

Temperature Matters

Room temperature butter is critical for both the cookies and frosting. Butter that’s too cold won’t cream properly, and butter that’s too warm will make your cookies spread too much. The butter should be soft enough to leave a slight indent when pressed but still hold its shape.

Consistency Is Key

Using a cookie scoop ensures all your chocolate raspberry sandwich cookies are the same size, which means they’ll bake evenly and be easier to pair up when assembling. Nothing’s more frustrating than trying to match mismatched cookies.

Don’t Skip the Cooling

I cannot stress this enough: let those cookies cool completely before frosting. I learned this the hard way when I got impatient and ended up with a pink, melted mess. Trust me, waiting 30 minutes is worth it.

Delicious Variations for Chocolate Raspberry Sandwich Cookies

Strawberry Dream Variation

Swap the raspberry jam for strawberry preserves to create chocolate strawberry sandwich cookies. The flavor is slightly sweeter and less tart, which some people prefer.

Triple Chocolate Indulgence

Replace ¼ cup of flour with unsweetened cocoa powder for chocolate cookies. Combined with the chocolate chips and raspberry frosting, these become ultra-decadent chocolate raspberry sandwich cookies.

Lemon Raspberry Twist

Add 1 tablespoon of lemon zest to the cookie dough and 1 teaspoon of lemon extract to the frosting. The citrus brightens the raspberry flavor and adds sophisticated complexity.

Nutty Addition

Fold ½ cup of finely chopped toasted almonds into the cookie dough. The nuttiness pairs beautifully with both chocolate and raspberry.

Serving and Presentation Ideas

These chocolate raspberry sandwich cookies are naturally photogenic, making them perfect for special occasions. I arrange them on a tiered cake stand for parties, which creates an impressive display with minimal effort. The pink frosting and sparkly sprinkles make them especially popular for Valentine’s Day, baby showers, bridal showers, and birthday celebrations.

For a more elegant presentation, place each cookie in a clear cellophane bag tied with ribbon. They make wonderful party favors or gifts. I’ve also packaged them in decorative boxes for bake sales, and they always sell out first.

Serve these chocolate raspberry sandwich cookies with a pot of hot tea or coffee for afternoon gatherings. They also pair wonderfully with champagne or prosecco for more sophisticated events. The combination of buttery cookie, sweet-tart frosting, and chocolate creates a flavor experience that appeals to both kids and adults.

Perfect Pairings for Chocolate Raspberry Sandwich Cookies

Beverage Pairings

These cookies shine alongside a creamy latte or cappuccino. The coffee’s bitterness balances the sweet frosting perfectly. For tea lovers, Earl Grey or English Breakfast provide a sophisticated counterpoint. If you’re serving them at a special event, a glass of rosé champagne complements the raspberry flavor beautifully.

Dessert Board Ideas

Include these chocolate raspberry sandwich cookies on a Valentine’s dessert board alongside fresh raspberries, dark chocolate squares, chocolate-covered strawberries, and French macarons. The variety of textures and the cohesive pink-and-chocolate color scheme create an impressive spread.

Storage and Make-Ahead Tips

Unfrosted cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. I often make a double batch of the cookie base and freeze half for later. When you’re ready to assemble, just thaw the cookies and prepare fresh buttercream.

Assembled chocolate raspberry sandwich cookies should be stored in a single layer in an airtight container in the refrigerator for up to 3 days. The buttercream can soften at room temperature, so refrigeration helps maintain the structure. Before serving, let them sit at room temperature for about 20 minutes—the cookies and frosting will be at their best texture when slightly cool but not cold.

The buttercream can be made a day ahead and stored in the refrigerator. Just bring it to room temperature and re-whip it briefly before piping to restore the fluffy texture.

Nutritional Information

Per Cookie (makes approximately 18 sandwich cookies):

• Calories: 385
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 140mg
• Total Carbohydrates: 52g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 3g

These are definitely an indulgent treat rather than an everyday snack. However, the homemade quality means you control exactly what goes into them—no artificial flavors, preservatives, or mystery ingredients.

My Personal Chocolate Raspberry Sandwich Cookies Story

These cookies have become part of my family’s traditions. Every Valentine’s Day, my kids and I spend an afternoon making batch after batch. We’ve turned it into our own little assembly line: one person pipes, another adds sprinkles, and the third arranges them on platters. It’s messy, chaotic, and absolutely wonderful.

Last year, my son’s teacher mentioned these chocolate raspberry sandwich cookies were her favorite treat she’d ever received from a student. That comment meant more to me than any professional compliment could. There’s something magical about homemade cookies that communicate care and effort in a way store-bought treats simply cannot.

The beauty of this recipe is that it looks incredibly impressive but doesn’t require professional pastry skills. With basic equipment and quality ingredients, anyone can create bakery-worthy chocolate raspberry sandwich cookies in their own kitchen.

Whether you’re baking these for a special someone, a festive celebration, or simply because you deserve something beautiful and delicious, these chocolate raspberry sandwich cookies deliver on every level. The combination of tender cookies, creamy raspberry buttercream, and festive sprinkles creates a treat that tastes as amazing as it looks.

Print