I first made these chocolate raspberry sandwich cookies on a rainy afternoon when I wanted something simple, chocolatey, and a little fancy without a lot of fuss. They’re tender cocoa cookies sandwiched with bright raspberry frosting — perfectly balanced between rich and tart. Quick to throw together, they’re a great swap when you want a petite dessert for a party, a thoughtful homemade gift, or a weekend baking project with kids.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s fast, uses pantry-friendly ingredients, and produces a pretty-looking cookie with minimal effort. The cocoa keeps the cookie deeply chocolatey while the raspberry frosting adds a fresh pop so each bite feels special. Because the dough is straightforward (no chilling required unless you prefer firmer cookies), it’s ideal for last-minute entertaining or a kid-friendly bake.
“These tasted like the bakery version but came together in under 30 minutes — my new go-to for small gatherings.” — a happy tester
Aside from convenience, this recipe is budget-friendly and easy to scale. It’s also forgiving: underbake slightly for soft centers or bake a touch longer for crisp edges.
How this recipe comes together
Before you start, here’s a quick overview so you know what to expect:
- Whisk dry ingredients to ensure even cocoa and leavening distribution.
- Cream butter and sugar until light to build structure and tenderness.
- Add egg and vanilla, then fold in the dry mix to form a soft cookie dough.
- Drop tablespoon-sized rounds, bake 10–12 minutes, cool, then sandwich with raspberry frosting.
This flow keeps the process simple and prevents overmixing — key for tender cookies.
What you’ll need
- 1 cup all-purpose flour (substitute: 1:1 gluten-free flour for GF)
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for a smoother chocolate, or natural cocoa for sharper flavor)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (substitute: vegan margarine for dairy-free)
- 1 cup granulated sugar (can swap half for light brown sugar for a chewier texture)
- 1 large egg (use a flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon vanilla extract
- 1/2 cup raspberry frosting (store-bought or homemade buttercream/jam — see variations)
Notes: If your butter is too cold the dough won’t cream properly; if too soft it’ll be greasy. Aim for room temperature butter that yields under gentle pressure.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms. Scrape the bowl once to ensure even mixing.
- Use a tablespoon or small cookie scoop to portion dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still slightly soft in the center — they will firm as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- When fully cooled, spread about 1 teaspoon (or a dollop) of raspberry frosting on the bottom of one cookie and top with another cookie to make a sandwich. Press gently to spread the filling to the edges.
Best ways to enjoy it
- Serve them with a glass of cold milk, hot coffee, or a fruity tea — the tart frosting pairs beautifully with bright tea notes.
- Plate a stack on a pretty platter for parties or arrange them in a cookie box as a homemade gift.
- For a dessert plate, serve two sandwich cookies alongside a scoop of vanilla ice cream and fresh raspberries for a restaurant-style finish.
Storage and reheating tips
- Room temperature: Store cooled sandwich cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you prefer firmer frosting or if your kitchen is warm, store them in the fridge for up to 1 week. Bring to room temperature before eating for best flavor and texture.
- Freezing: Freeze unfilled baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw, then sandwich with frosting after thawing. You can also freeze assembled sandwiches, but the frosting may change texture slightly.
- Food safety: Always cool cookies completely before sealing to prevent condensation and sogginess.
Pro chef tips
- Don’t overmix once the flour goes in — mixing too long develops gluten and makes cookies tough.
- Use a small cookie scoop or tablespoon for consistent sizes so sandwiches line up neatly.
- For even baking, rotate the baking sheet halfway through the bake time if your oven runs hot.
- If you like glossy, smooth frosting, warm it slightly or whisk until smooth before sandwiching.
- To make perfectly round sandwiches, pipe frosting onto bottoms with a small round tip and top with a matching cookie.
Creative twists
- Raspberry jam swap: Use a thick seedless raspberry jam or preserves instead of frosting for a lighter filling.
- Chocolate shell: Dip half of each finished sandwich in melted chocolate and chill for a crisp shell.
- Citrus kick: Add 1 teaspoon orange zest to the dough for a chocolate-orange version.
- Dietary swaps: Use vegan butter and a flax egg to make these dairy-free/vegan. Replace flour with a cup-for-cup gluten-free blend to make them GF.
- Festive toppings: Sprinkle finely chopped freeze-dried raspberries into the frosting for color and crunch.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Active prep is about 15 minutes; baking and cooling add another 20–30 minutes. Plan for roughly 40–50 minutes total.
Q: How many cookies does this make?
A: Using tablespoon-sized scoops, you’ll get about 20–24 cookies (10–12 sandwiches). Exact count varies with scoop size.
Q: Can I substitute jam for frosting?
A: Yes — jam or preserves work well. If jam is thin, drain excess syrup or mix with a bit of softened cream cheese or butter to thicken.
Q: Can I freeze the assembled sandwiches?
A: You can freeze them, but the frosting texture may change slightly. For best results, freeze the cookies unfilled and assemble after thawing.
Q: My cookies spread too much. What happened?
A: Likely your butter was too soft or your scoop was too large. Chill the dough 15–20 minutes next time and make sure your baking sheet is moderate in temperature.
Conclusion
If you want inspiration or another take on this idea, check out this version at Chocolate Raspberry Sandwich Cookies | Love and Olive Oil and this alternate recipe at Chocolate Raspberry Sandwich Cookies – Just so Tasty. Both offer helpful variations and photos to guide your bake.
Chocolate Raspberry Sandwich Cookies
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour Can substitute with 1:1 gluten-free flour for a gluten-free version.
- 1/2 cup unsweetened cocoa powder Preferably Dutch-processed for smoother chocolate.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Can substitute with vegan margarine for a dairy-free option.
- 1 cup granulated sugar Can swap half for light brown sugar for a chewier texture.
- 1 large egg Use a flax egg for vegan: 1 tbsp ground flax + 3 tbsp water.
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1/2 cup raspberry frosting Store-bought or homemade buttercream/jam.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms. Scrape the bowl once to ensure even mixing.
Baking
- Use a tablespoon or small cookie scoop to portion dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Assembly
- When fully cooled, spread about 1 teaspoon (or a dollop) of raspberry frosting on the bottom of one cookie and top with another cookie to make a sandwich. Press gently to spread the filling to the edges.
