Chocolate Raspberry Sandwich Cookies
Elegant chocolate raspberry sandwich cookies made with tender cocoa cookies and a silky raspberry cream filling. A classic chocolate-berry pairing perfect for Valentine’s Day treats.
Equipment
- mixing bowls
- electric mixer
- baking sheets
- parchment paper
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened (for filling)
- 2 1/2 cups powdered sugar
- 3 tbsp raspberry jam, seedless
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract (for filling)
- pink food coloring (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix until smooth.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Scoop 1-tablespoon portions of dough, roll into balls, place 2 inches apart, and flatten slightly.
- Bake for 10–12 minutes until edges are set. Cool completely on a wire rack.
- For the filling, beat butter until creamy. Gradually add powdered sugar, then mix in raspberry jam, heavy cream, vanilla, and food coloring if using. Beat until light and fluffy.
- Spread filling onto the flat side of half the cookies and sandwich with remaining cookies.
Notes
Allow cookies to cool completely before assembling so the raspberry filling stays light and fluffy. Seedless raspberry jam creates the smoothest filling texture.