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.