Description

Chocolate Raspberry Sandwich Cookies are an indulgent treat that pairs rich, decadent chocolate with the tangy sweetness of raspberry jam. These cookies are soft, chewy, and bursting with flavor, making them perfect for any occasion—whether it’s a holiday gathering, a tea party, or just a simple snack to enjoy with your favorite beverage. This easy-to-follow recipe will show you how to create these beautiful sandwich cookies that are guaranteed to impress!

Ingredients

Scale

For the Chocolate Cookies:

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup buttermilk (or regular milk as a substitute)

For the Raspberry Filling:

½ cup raspberry jam or preserves (preferably homemade or high-quality store-bought)
1 tablespoon powdered sugar (optional, for thicker filling)

Optional for Dusting:

¼ cup powdered sugar

Instructions

Prepare the 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, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy (about 2-3 minutes).
Add in the egg and vanilla extract, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until the dough comes together. You may need to scrape down the sides of the bowl.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.

2. Shape and Bake the Cookies:

Once the dough is chilled, roll it out on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough.
Place the cookie circles on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 8-10 minutes, or until the edges are firm but the centers remain slightly soft. Keep an eye on them to prevent overbaking.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

3. Assemble the Sandwich Cookies:

Once the cookies are completely cool, spread a layer of raspberry jam or preserves onto the flat side of half of the cookies.
Place the remaining cookies, flat side down, on top of the jam to form a sandwich.
Optional: Dust the finished cookies with powdered sugar for a beautiful touch.

Notes

Chill the dough: Chilling the dough before rolling it out is important. It prevents the cookies from spreading too much during baking and makes the dough easier to handle.
Use good-quality jam: The flavor of the raspberry filling is key to the success of these cookies, so use a high-quality raspberry jam or preserves. If you prefer a thicker filling, you can mix the jam with powdered sugar.
Cookie texture: These cookies should be slightly soft when they come out of the oven, but they will firm up as they cool. Avoid overbaking to keep them soft and chewy.
Make them ahead: These cookies can be made in advance and stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—just be sure to layer them with parchment paper if you’re freezing them.
Flavor variations: If you’re feeling adventurous, you can experiment with different fruit jams like strawberry or blueberry for a fun twist. Additionally, you can add a layer of chocolate ganache inside the sandwich cookies for an extra touch of decadence.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American, Baking

Nutrition

Calories: 180 kcal
Sugar: 18g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 28g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg