Step-by-Step Instructions for Perfect Chocolate Raspberry Sandwich Cookies
Preparing the Chocolate Cookie Dough

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Sift this mixture if your cocoa powder has lumps—smooth dry ingredients ensure smooth cookies.

In a large mixing bowl, cream the softened butter and sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. The mixture should be noticeably paler in color.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and espresso powder if using. The espresso powder intensifies the chocolate flavor without making the cookies taste like coffee.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be thick and fudgy.

Shaping and Baking the Cookies

Using a cookie scoop or tablespoon, scoop dough and roll into balls about 1.5 tablespoons each. Place them on the prepared baking sheets about 2 inches apart.

Gently flatten each ball slightly with the bottom of a glass or your palm—they should be about 1/2 inch thick. This creates a flatter cookie that’s easier to sandwich together.

Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. Don’t overbake—chocolate cookies can look underdone even when they’re perfect, and they’ll continue cooking on the hot pan.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. This step is crucial—warm cookies will melt the buttercream filling.

Making the Raspberry Buttercream Filling

In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Add the powdered sugar gradually, beating on low speed until incorporated, then increase to medium-high and beat until fluffy, about 3 minutes.

Add the raspberry jam, vanilla extract, salt, and 2 tablespoons of cream. Beat on high speed for 3-4 minutes until the mixture is light, fluffy, and pale pink. Add more cream if needed to reach a spreadable consistency.

If you want a more vibrant pink color, add a small amount of pink or red food coloring. I prefer gel food coloring as it doesn’t thin the frosting.

Assembling the Chocolate Raspberry Sandwich Cookies

Match up cookies in similar sizes for the most professional appearance. Turn half of the cookies bottom-side up.

Using a piping bag fitted with a large round tip (or a ziplock bag with the corner cut off), pipe a generous swirl of raspberry buttercream onto the bottom side of half the cookies. Alternatively, use a small offset spatula to spread about 2 tablespoons of filling on each.

Top with the matching cookie, bottom-side down, pressing gently until the filling just reaches the edges. Don’t press too hard or you’ll squeeze out all the filling.

Making and Applying the Pink Vanilla Frosting

In a medium bowl, beat the softened butter until smooth and creamy.

Gradually add the powdered sugar, beating until incorporated. Add the vanilla, salt, and 2 tablespoons of cream, beating on high speed until light and fluffy.

Add pink food coloring a drop at a time until you reach your desired shade. I like a soft pink that complements the raspberry filling.

Transfer the pink frosting to a piping bag fitted with a star tip or large round tip. Pipe generous swirls on top of each sandwich cookie. The frosting should cover most of the top surface.

Adding the Final Touches

While the frosting is still soft, sprinkle with your chosen decorations—pink, white, and gold sprinkles create a beautiful, elegant look. Press them gently so they adhere to the frosting.

Let the cookies sit for about 30 minutes to allow the frosting to set before serving or storing.

Nutritional Information

Per serving (1 sandwich cookie):

Calories: 365
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 155mg
Total Carbohydrates: 44g
Dietary Fiber: 2g
Sugars: 33g
Protein: 3g

Note: Nutritional values are approximate and may vary based on exact measurements and brands used.

Presentation and Serving Suggestions

These chocolate raspberry sandwich cookies are naturally beautiful, but here are ways to showcase them:

Dessert Table Display: Arrange the cookies on a tiered cake stand, alternating placement to create visual interest. Scatter fresh raspberries and mint leaves around the base for color.

Gift Boxes: Package in clear boxes or bags so the beautiful pink frosting shows through. Tie with ribbon and attach a handmade tag for special gifts.

Tea Party Service: Serve on delicate china plates with fresh berries on the side. These pair beautifully with hot tea or coffee.

Party Platter: Create a cookie platter with these as the centerpiece, surrounded by simpler cookies. The chocolate raspberry sandwich cookies will be the star.

Flavor Variations and Creative Options
Filling Variations

Strawberry Cream: Replace raspberry jam with strawberry jam and add strawberry extract for a classic strawberry-chocolate combination.

White Chocolate Raspberry: Beat 4 oz melted and cooled white chocolate into the raspberry buttercream for added richness.

Nutella Raspberry: Mix 1/4 cup Nutella into the raspberry buttercream for a hazelnut twist.

Lemon Raspberry: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice to the filling for a bright, citrusy note.

Cream Cheese Raspberry: Replace half the butter with cream cheese for a tangy filling that pairs beautifully with chocolate.

Cookie Base Variations

Double Chocolate: Add 1/2 cup mini chocolate chips to the cookie dough for extra chocolate intensity.

Mint Chocolate: Add 1/2 teaspoon peppermint extract to the dough and use mint buttercream filling.

Mocha Cookies: Increase espresso powder to 1 tablespoon for a pronounced coffee flavor.

Brown Butter Chocolate: Brown the butter before making the dough for a nutty, complex flavor.

Frosting Variations

Vanilla Bean Frosting: Use the seeds from one vanilla bean instead of extract for speckled, aromatic frosting.

Cream Cheese Frosting: Replace butter with cream cheese for a tangier topping.

Chocolate Ganache: Top with chocolate ganache instead of pink frosting for an all-chocolate experience.

Color Variations: Match the frosting color to your event theme—pale blue for baby boys, lavender for spring, gold for elegance.