If you have a sweet tooth and love the irresistible combination of dark chocolate and fruity raspberry, you must try this Chocolate Raspberry Sandwich Cookies Recipe. These cookies are perfectly soft with a tender crumb, deeply chocolatey with just a hint of espresso, and filled with a luscious ganache and tangy raspberry jam that sings with every bite. It’s like a little party of flavors and textures all wrapped up in a delicate, elegant sandwich cookie. Whether you’re baking for friends, family, or just treating yourself, these cookies will quickly become a beloved favorite.

Ingredients You’ll Need

The image shows many small, round chocolate cookies arranged on a white marbled surface. One cookie is open and topped with a smooth, thick layer of dark brown chocolate cream, spread in a circular shape, with a small dollop of bright red jam placed in the center. Nearby, two piping bags lie on the surface: one filled with dark brown chocolate cream and the other with the red jam, with their tips resting on the surface. Several whole chocolate cookies with the same size and texture are stacked or spread around the area, creating a casual but neat arrangement. The photo taken with an iphone --ar 4:5 --v 7

Getting these cookies just right starts with simple but thoughtfully chosen ingredients. Each one plays a crucial role, from building the rich chocolate base and balancing sweetness to adding a pop of fresh raspberry flavor.

All-purpose flour: Provides structure and the perfect tender crumb to your cookies.
Dutch-process cocoa powder: Gives a deep, rich chocolate flavor and a beautiful dark color.
Baking soda: Helps the cookies rise just enough to remain soft yet sturdy.
Kosher salt: Enhances the chocolate flavors and balances sweetness.
Instant espresso powder: A tiny boost that intensifies the chocolate without tasting like coffee.
Bittersweet chocolate (60-70%): Melted into the dough for luxurious chocolate depth.
Unsalted butter: Adds richness and moisture while keeping the dough silky.
Brown sugar: Brings caramel notes and chewy texture to the cookie.
Granulated sugar: Balances the sweetness and helps with spreading during baking.
Large eggs: Bind everything together and add richness.
Vanilla extract: Rounds out the flavors with warm, sweet aromatics.
Chocolate (milk and bittersweet mix): For the luscious ganache filling, melting into creamy perfection.
Heavy cream: Smooths and softens the ganache for irresistible texture.
Chambord or raspberry-flavored liqueur (optional): Gives the ganache a subtle, elegant raspberry note.
Raspberry jam: The fruity center that brightens every bite with fresh raspberry sweetness and tartness.

How to Make Chocolate Raspberry Sandwich Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the flour, cocoa powder, baking soda, kosher salt, and instant espresso powder. This step is crucial to ensure the flavors distribute evenly and your cookies bake uniformly. Set aside this fragrant, chocolaty dry mixture while you move to the next steps.

Step 2: Melt the Bittersweet Chocolate

Gently melt the finely chopped bittersweet chocolate using a double boiler or microwave in short bursts on half power. The goal here is a smooth, glossy liquid that will enrich your dough with deep chocolate flavor. Allow it to cool slightly before mixing it into the batter to avoid scrambling the eggs or butter.

Step 3: Cream Butter and Sugars

In a stand mixer fitted with a paddle attachment, beat the butter with brown and granulated sugars until light and fluffy. This step creates air pockets in the dough for a soft cookie and develops the caramel notes from the brown sugar. It’s magic watching it transform into a creamy base for your cookies!

Step 4: Add Eggs and Vanilla

Drop in eggs one at a time, mixing thoroughly after each addition to keep the batter smooth and well-incorporated. Then mix in the vanilla extract, which brings a cozy, familiar sweetness that makes your cookies feel like home.

Step 5: Incorporate Melted Chocolate and Dry Ingredients

Pour in the lukewarm melted chocolate and mix on low to integrate the rich chocolate evenly. Follow with the dry ingredients, mixing just until combined to avoid overworking the dough, which could make your cookies tough.

Step 6: Chill the Dough

Press plastic wrap directly onto the surface of your dough and refrigerate it for 20-30 minutes. Chilling firms the dough for easier handling and improves the cookie’s texture during baking. Plus, it helps control spreading for a nicer shape.

Step 7: Bake the Cookies

Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop out dough balls about a tablespoon each, flattening them slightly into pucks so they bake with even thickness. Leave plenty of space between cookies, as they will spread beautifully. Bake for about 8 minutes until puffed and matte on top.

Step 8: Shape and Cool

Right out of the oven, gently press around each still-warm cookie with a round cutter to perfect the shape. Cool on the baking sheets briefly, then transfer to wire racks to finish cooling completely. This attention to detail ensures every cookie is as pretty as it is delicious.

Step 9: Make the Ganache Filling

Warm heavy cream until just bubbling and pour it over chopped milk and bittersweet chocolate. Stir gently to form a rich ganache, then whisk in Chambord if using. Cool until thickened to peanut butter consistency, whisking regularly to keep it silky smooth.

Step 10: Assemble the Sandwich Cookies

Pipe a ring of ganache on the underside of half your cookies, then fill the center with a small dollop of raspberry jam. Top with matching cookies, pressing gently so the filling spreads evenly but doesn’t squeeze out. Chill until set, then get ready to enjoy these little chocolate-raspberry beauties!

How to Serve Chocolate Raspberry Sandwich Cookies Recipe

Seven chocolate sandwich cookies are placed on a piece of crumpled white parchment paper on a white marbled surface. Each cookie has two dark brown textured chocolate layers with a smooth chocolate cream filling visible in some. One cookie is open with the top layer leaning to the side, showing thick chocolate cream with a dollop of bright red jam in the center. A small white bowl filled with chunky red jam with whole fruit and a silver spoon inside is positioned on the left side near the cookies. On the right side, there is a clear glass filled with white milk. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful finishing touch, dust the cookies lightly with cocoa powder or powdered sugar. Fresh raspberries or tiny sprigs of mint on the side add a lovely pop of color and freshness. A drizzle of melted chocolate can also elevate the presentation for special occasions.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee or a creamy latte, complementing their bittersweet chocolate notes. A glass of cold milk, raspberry-infused tea, or even a sparkling rosé can also enhance the experience, balancing richness and sweetness perfectly.

Creative Ways to Present

Stack these sandwich cookies on a pretty cake stand for a party display, or arrange individually in small clear boxes tied with ribbons as delightful gifts. For a festive twist, add edible gold leaf or dip half the cookie edge in melted white chocolate for contrast and glamour.

Make Ahead and Storage

Storing Leftovers

You can keep your assembled Chocolate Raspberry Sandwich Cookies Recipe in an airtight container in the refrigerator for up to one week. This keeps the ganache and jam fresh while maintaining the soft texture of the cookies. Bring to room temperature before serving for the best flavor.

Freezing

Wrap individual sandwich cookies tightly in plastic wrap, then place them in a freezer-safe container or bag. They freeze beautifully for up to 3 months. Thaw overnight in the refrigerator to preserve their delicate texture and fillings.

Reheating

Avoid microwaving since it can make the ganache runny or the cookie overly soft. Instead, bring the cookies to room temperature, or warm gently in a low-temp oven (around 300°F) for a few minutes if you prefer a slightly warmed treat.

FAQs

Can I use a different type of jam instead of raspberry?

Absolutely! While raspberry jam complements the chocolate perfectly, you can experiment with other berry jams like blackberry or strawberry. Just choose a good quality jam with a balance of sweetness and tartness to enhance the cookie.

Do I have to use Chambord in the ganache?

No, the Chambord is optional and adds a lovely raspberry liqueur note, but if you prefer a non-alcoholic version, simply omit it. The raspberry jam already provides plenty of fruity flavor and brightness.

Can I make these cookies gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but the overall flavor will still be fantastic.

What is the purpose of instant espresso powder in the dough?

Espresso powder amplifies the chocolate flavor without making the cookies taste like coffee. It deepens the richness and adds complexity, making the chocolate taste even more intense and satisfying.

How long do the cookies keep once assembled?

Once the sandwich cookies are put together, store them in the refrigerator in an airtight container. They stay fresh and delicious for up to one week, giving you plenty of time to savor every bite.

Final Thoughts

If you’re looking for a cookie that feels both indulgent and thoughtful, this Chocolate Raspberry Sandwich Cookies Recipe is a must-try. The harmony between the rich chocolate dough, silky ganache, and tangy raspberry filling will win your heart—and your taste buds. So grab your apron and baking tools, and make some little moments of joy today. Trust me, these cookies are too wonderful to keep to yourself!