These Cookies Always Make Me Smile (and Probably You Too)

Let me tell you, there’s just something about the combination of chocolate and raspberries that makes me weak at the knees—like, I nearly ate the dough before even baking these Chocolate Raspberry Sandwich Cookies the first time I tried ‘em. Which reminds me of the time I made these in a rush before a family game night and ended up with a lopsided pile because my youngest decided to help (“help” is maybe a bit generous there, but bless him). Anyway, they looked like they’d gone through a minor earthquake, but everyone raved. I reckon ugly cookies still taste the best.

Why You’ll Love This (Trust Me, I Do)

I make these whenever there’s a hint of rain, or when Saturday mornings just need a bit of jazzing up (coffee in one hand, cookie in the other). My family loses their minds for these, mostly because the tartness of the raspberry cut through the rich chocolate. Oh, and because I let them sneak a few cookies before they’re fully cooled. These cookies are for those days when you want to impress but don’t really want to fuss. There’s been the odd moment where I’ve nearly lost my rag trying to pipe the filling neatly… but looks aren’t everything, right?

Gathering the Stuff: Ingredients I Use (Usually)

1 cup (225g) unsalted butter, softened – though I’ve used salted, just skip the extra salt later
3/4 cup (150g) granulated sugar – if you’re out, brown sugar actually works okay too, makes it a bit fudgier
1 large egg – farm eggs if you have, but supermarket ones are grand
1 tsp vanilla extract – my gran swore by the real deal, but essence does the trick
2 cups (250g) plain flour – honestly, I’ve used self-raising in a pinch, they just get a bit puffier
1/2 cup (50g) unsweetened cocoa powder
1/2 tsp salt
For the filling:
2/3 cup raspberry jam – I go homemade when I can, but shop bought is fine (seedless is nice, but not a dealbreaker)
1/4 cup (60g) unsalted butter, softened
1 cup (125g) powdered sugar – sifted, unless you like random sugar lumps (sometimes I secretly do)
3 tbsp cocoa powder

How I Actually Make These (With a Few Side Notes)

Cream butter and sugar. So, bung the butter and sugar in a bowl. Mix till light and fluffy – I use a trusty hand mixer (or sometimes just a good old wooden spoon if I’m feeling nostalgic, though my arm doesn’t always thank me after).
Add egg and vanilla. In goes the egg and vanilla. It *might* look a bit split, but it sorts itself out later. Pinky promise.
Dry ingredients time. Sift in the flour, cocoa, and salt. Mix till you get a soft dough. I always get in with my hands at the end – it’s messy but feels right. Cover and whack in the fridge for ~30 minutes (if you’re in a rush, 10 in the freezer works, mostly).
Shape and bake. Pinch off walnut-sized blobs, roll into balls, then flatten slightly on a lined tray. (They’re not going to look perfect, but that’s half the charm.) Bake at 180°C (350°F) for about 10–12 mins; you want crisp edges, soft middles. Don’t panic if they’re a bit soft, they’ll firm up while cooling. This is when I usually sneak a taste, just to, you know, check for poison.
Make the filling. Beat the butter till fluffy, then add the powdered sugar and cocoa. Beat together—it’ll go everywhere if you’re like me, so maybe start slow. Stir in raspberry jam until it’s all glossy and pink-brown. (You can add an extra blob of jam if you want it zingier.)
Put them together. Match up cookies by approximate size, dollop or pipe filling on one, sandwich with another. Squidge gently. Lick your fingers, nobody’s watching (well, maybe your dog).

Random Notes From a Cookie-Maker (Take ’Em or Leave ’Em)

If the dough’s too sticky, chill it a little longer or dust with a tiny bit more flour. I tried just powering through before—bad idea, cookies everywhere.
I’ve sometimes microwaved the butter to soften it, but it went a bit too melty so now I just leave it on the radiator for a bit.
Cocoa powder brands actually do taste different; I like Green and Blacks but Tesco’s own gets the job done.

How I’ve Tweaked These (and One I Wouldn’t Repeat)

Once swapped raspberry for cherry jam—bit of a wild move but it was lovely.
Tried white chocolate chips folded into the dough. Good, albeit they stuck out and looked like warts (appetizing, I know…)
Hazelnut spread instead of jam filling: don’t do it. It kinda oozed everywhere and tasted weirdly greasy.
If you’re dairy-free, margarine works—just maybe a dash extra flour so they hold up.

Stuff You Really Need (or Not?)

Big bowl for mixing (wash up as you go if you’re like me and run out by step two).
Electric mixer speeds things up, but a fork and determination works too.
Baking sheet (I use an ancient one that’s seen better days).
Baking paper or greasing—if you don’t have either, just cross your fingers and pray the cookies release, or use a bit of flour on the tray.

How to Store ’Em (in Theory)

Okay, technically these will keep in an airtight tin for 3–4 days, maybe even a week if you forget about them at the back of the fridge—though honestly, in my house these cookies are lucky to last a full 24 hours (not even a polite leftovers situation). If you really need to hide them, pop them in a container labelled “Frozen Peas.”

Serving: Our Not-So-Secret Ritual

I like to serve these with a big mug of tea, but my partner dunks them in coffee (I know, scandalous). They also make a posh after-dinner treat if you stack them pretty on a cake stand—though that rarely happens here. Oh, sometimes I’ll dust with extra cocoa if I’m feeling fancy. Or just shove them straight in my gob while hovering over the sink.

Lessons I Learned (Sometimes the Hard Way)

Don’t skip chilling the dough; I once rushed this and wound up with a sheet of one giant, mutant cookie. Not ideal.
If the filling feels stiff, warm the jam a smidge—but don’t nuke it or you get chocolate soup.
Matching cookie sizes makes for neater sandwiches, but honestly, mismatched ones taste just as good, especially with eyes closed.

Questions People (Actually) Ask Me

“Can I freeze these?” Yep, you can freeze the baked cookies (before sandwiching) just fine. The filled ones go a bit weird in the freezer, I find.
“Any shortcuts for the filling?” It’s honestly easier than it looks, but you can whack a dollop of plain jam in there for a quick fix. Not quite as lush, but still yummy.
“What if I haven’t got cocoa powder?” Well, it’s not really the same, but you could try melting some chocolate and mixing it in, just reduce the butter a touch so it’s not soupy.
“Are these super chocolatey or more subtle?” I’d say they walk the line. Not full-on Death-By-Chocolate, but with a nice zing from the berries. If you want extra chocolate oomph, add more cocoa or a small handful of chocolate chips (but remember, lumps may appear where you least expect them).
“Can I make them gluten-free?” I’ve done it with a random supermarket GF blend; just needs a splash more vanilla, somehow the GF flours taste a bit, well, plain on their own.

And there you have it—Chocolate Raspberry Sandwich Cookies in my roundabout, rambling way. I really do hope you enjoy faffing about with these as much as I do. If all else fails, just eat the filling with a spoon; nobody’s judging here!

Chocolate Raspberry Sandwich Cookies