Creamy raspberry frosting sandwiched between two soft, fudgy chocolate cookies — these chocolate raspberry sandwich cookies are a homemade take on an Oreo, perfect for Valentine’s Day!
This post was originally published February 2016 and updated January 2021 with new photos, a slightly updated recipe, and fresh tips.
Chocolate and raspberries are a classic pairing for Valentine’s desserts. These cookies are soft, fudgy, and intensely chocolatey. The frosting is vibrant with real raspberry flavor and a touch of tang from cream cheese. They look a little fancier than an ordinary cookie, but they’re straightforward to make and wonderfully addictive.
For the Cookies
The cookie base uses a dependable double chocolate cookie dough that yields soft, fudgy, extra-chocolate cookies. Important: the dough must be chilled in the refrigerator for at least 3 hours before baking, so plan ahead.
For the Raspberry Cream Cheese Frosting
The frosting is made from real raspberries for a bright, natural flavor. Fresh or frozen berries work; if using frozen, be sure they are not packed in syrup. Because the recipe uses whole fruit, you’ll need to puree the berries in a blender or food processor and then push the puree through a fine metal sieve to remove seeds. Next, simmer the seedless puree until it reduces and thickens like jam. You must reduce it until it’s thick and no longer watery, otherwise the frosting won’t set properly.
Once reduced and cooled, the raspberry concentrate is folded into a buttercream-style frosting that includes a small amount of cream cheese for a subtle tang and creamy texture.
Baking Tips
- Use a cookie scoop to portion the dough into evenly sized balls; it keeps your hands clean and ensures uniform cookies.
- If the cookies don’t spread enough while baking, gently flatten the dough balls a little before baking.
- Cookie dough balls freeze well for up to two months; bake from frozen, adding a minute or two to the bake time if needed.
- To save time, you can substitute the reduced raspberry puree with seedless raspberry preserves in the frosting.
- Because the frosting contains real berries, I recommend storing finished sandwiches in the refrigerator.
- The frosting recipe may yield slightly more than you need for the sandwiches, but extra frosting is always welcome.
The combination of rich chocolate cookies and tangy raspberry cream cheese frosting is reminiscent of brownies swirled with raspberry — it’s a delightful balance of flavors and textures.
Need more Valentine’s Day treats?
- White Chocolate Cheesecake
- Chocolate Cake with Raspberry Frosting
- Red Velvet Cookies
Chocolate Raspberry Sandwich Cookies
1 hr
8 mins
3 hrs
4 hrs 8 mins
14 Sandwiches
Ingredients
Chocolate Cookies
- 1 cup all-purpose flour, spooned and leveled
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 3/4 cup chocolate chips, semi-sweet or dark
For the Raspberry Cream Cheese Frosting
- 1 cup raspberries, fresh or frozen (not in syrup)
- 6 tablespoons unsalted butter, softened to room temperature
- 1 oz full-fat cream cheese, brick style
- 1 1/2 to 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
Chocolate Cookies
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and white sugar until fluffy. Beat in the egg and vanilla.
- With the mixer on low, add the flour mixture to the butter mixture in two additions. The dough will be sticky. Stir in the chocolate chips.
- Cover the bowl and chill the dough in the refrigerator for at least 3 hours or overnight.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Form dough into balls about 1 to 1.5 tablespoons in size (slightly smaller than a golf ball) and place 2 inches apart. You should get about 28 cookies.
- Bake for 8–10 minutes, or until the tops look set. Allow to cool completely.
Raspberry Cream Cheese Frosting
- Puree the raspberries in a blender or food processor until smooth.
- Press the puree through a fine metal sieve to remove the seeds, using a spoon or spatula to help push it through.
- Transfer the seedless puree to a small saucepan and simmer over low heat, stirring frequently, until it reduces and thickens to a jam-like consistency. You should end up with only a few tablespoons. Let cool completely.
- In a large bowl, beat the butter until soft, then beat in the cream cheese until smooth.
- With the mixer on low, add about 1 cup powdered sugar and the salt, then mix in 1 tablespoon of the cooled raspberry reduction.
- Add the remaining powdered sugar 1/2 cup at a time, and mix in an additional tablespoon of raspberry reduction if needed, until the frosting reaches your desired consistency and sweetness.
Making Your Sandwiches
- Spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie. Repeat to make approximately 14 sandwiches.
Notes
- Chilling the dough is essential. Make the dough the night before and chill overnight for best results.
- If short on time, substitute 1–2 tablespoons of seedless raspberry preserves for the reduced raspberry puree—skip the puree reduction steps.
- Store finished cookies in the refrigerator; they will keep for 3–4 days because of the fresh berry frosting.
- Nutrition information is an estimate based on yielding 14 equal sandwich cookies.
Nutrition