Creamy raspberry frosting sandwiched between two soft & fudgy chocolate cookies -these chocolate raspberry sandwich cookies are like a homemade Oreo for Valentine’s Day!
**This post was originally published February 2016 and updated January 2021 with new photos, a slightly updated recipe, and new recipe tips**
When if comes to desserts for Valentine’s Day, you can’t go wrong with chocolate and raspberries. These cookies are soft and fudgy with a decadent chocolate flavor. The frosting is bursting with fresh raspberry flavor because it’s made with real berries and there’s a hint of tangy cream cheese.
They’re a little fancier than your average cookie, and seriously addictive.
For the Cookies
The cookie recipe is my tried and true double chocolate cookie recipe. I use it time and time again because it’s simply the best: soft, fudgy, and extra chocolate-y. The dough must be chilled in the fridge for at least 3 hours prior to baking, so make sure to plan ahead.
For the Raspberry Cream Cheese Frosting
The frosting is made with real berries for the perfect raspberry flavor. You can use fresh or frozen berries. Because we’re using real berries, it does require a little more work. You’ll first need to pulse the berries in a blender or food processor, then push the mixture through a metal sifter to remove the seeds. Then the puree is boiled down until it’s thick like jam. You must boil the puree down until it’s very thick and no longer liquid-y – otherwise, the frosting won’t work!
From there, it’s just like any other buttercream frosting recipe, only we’re adding in a touch of cream cheese and the boiled down raspberry puree.
- I like to use a cookie scoop to form the dough into balls. This makes my hands less messy and ensures that the cookies are all the same sizes.
- If your cookies aren’t flattening enough as they bake, simply press the dough balls down a little prior to baking.
- Cookie dough balls can be frozen for up to 2 months, then
- If you want to save time, you can substitute the boiled down raspberry puree in the frosting with raspberry preserves – ideally, one without seeds.
- I do recommend storing these in the fridge because the frosting does have fresh berries in it.
- The frosting recipe will likely make a little too much than what you’ll need, but I don’t think anyone will be complaining.
The rich chocolate flavor of the cookies and the tangy frosting will remind you of cream cheese brownies with a swirl of delicious raspberries. It’s actually perfection.
Need more Valentine’s Day treats?
Chocolate Raspberry Sandwich Cookies
- 1 cup all-purpose flour spooned and leveled
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter softened
- ¾ cup brown sugar* packed
- ¼ cup white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ¾ cup chocolate chips semi-sweet or dark
For the Raspberry Cream Cheese Frosting
- 1 cup raspberries* fresh or frozen - if using frozen berries, make sure they aren't frozen in syrup
- 6 tablespoons unsalted butter softened to room temperature
- 1 oz full-fat cream cheese brick style
- 1 and ½ to 2 cups powdered sugar
- ¼ teaspoon salt
- In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
- In a separate large bowl beat together the butter, brown sugar and white sugar until fluffy. Beat in the egg and vanilla extract.
- With the mixer on low speed, beat the flour mixture into the butter mixture about ½ at a time. The dough will be sticky. Then mix in the chocolate chips.
- Cover the bowl with plastic wrap and place the bowl in the fridge for 3 hours (or overnight) .
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
- Form the dough into balls about 1 to 1.5 tablespoons in size (a little smaller than a golf ball) and place 2 inches apart on the lined cookie sheets. I typically get around 28 cookies.
- Bake in the preheated oven for 8-10 minutes, or until the tops look set.
Raspberry Cream Cheese Frosting
- Add the raspberries to a blender or food processor and pulse until smooth
- Pour the puree through a metal sifter to remove the seeds. Use the back of a spoon or rubber spoon to push the puree through.
- Transfer the puree (without seeds) to a small saucepan over low heat. Bring the mixture to a gentle bowl while gently stirring. Continue stirring the mixture as it boils. Continue boiling the mixture until it reduces and looks thick like jam. You should only end up with a few tablespoons of reduced puree. Allow the puree to cool.
- In a large bowl, beat the butter until soft. Beat in the cream cheese.
- With the mixer on low speed, mix in about 1 cup of powdered sugar and salt.
- Mix in 1 tablespoons of the thick raspberry puree. Make sure the puree is completely cooled.
- Mix in the rest of the powdered sugar about ½ cup at a time, adding in 1 extra tablespoon of the thick raspberry puree.
Making Your Sandwiches
- Frost the bottom of 1 cookie with about 1 tablespoon of frosting, then sandwich a second cookie over the top. I typically get about 14 sandwiches in total.
- Chilling the cookie dough is necessary for this recipe. I typically make the cookie dough the night before and chill it overnight. Then I'll bake the cookies and make the frosting the next day.
- If you're short on time, you can substitute the raspberries with 1-2 tablespoons of raspberry preserves or jam (ideally seedless). Skip steps 1-3 of making the frosting, and add the raspberry preserves in place of the reduced raspberry puree.
- Store cookies in the fridge. Because the frosting is made with fresh berries, I like to store the cookies in the fridge. They'll last for 3-4 days in the fridge.
- Nutrition information is an estimate only and based on 1 cookie with frosting, assuming the recipe yields 14 equal-sized sandwich cookies.