Chocolate Raspberry Sandwich Cookies Chocolate Raspberry Sandwich Cookies

Chocolate Raspberry Sandwich Cookies | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

If the cookie dough becomes too soft to roll out, just pop it back in the fridge for a couple of minutes.

  • Prep time 45 minutes
  • Total time 3 hours & 30 minutes


Cookie Dough:


Cookie Dough: Preheat oven to 300°F. Line 2 rimless baking sheets with parchment paper. In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour and cocoa powder just until combined. Shape dough into 2 discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. 

Between waxed or parchment paper, roll out dough to 1/4-inch thickness; using 2-inch round cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on prepared pans; refrigerate until firm, about 30 minutes. 

Bake, 1 sheet at a time, until firm, 18 to 20 minutes. Let cool completely on pans. 

Filling: In small saucepan, bring cream just to boil. Remove from heat; stir in chocolate chips until smooth. Let cool to room temperature; transfer to piping bag fitted with round tip. 

In small bowl, whisk jam to loosen. On flat side of half of cookies, pipe 1 tsp of the chocolate filling onto each in ring shape; spoon jam by scant 1/4 tsp into centre of each ring. Sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate until set, about 30 minutes; bring to room temper­ature before serving. 

Makes about 20 sandwich cookies.

Nutritional facts Per sandwich cookie: about

  • Fibre 1 g
  • Sodium 32 mg
  • Sugars 9 g
  • Protein 2 g
  • Calories 168
  • Total fat 11 g
  • Potassium 82 mg
  • Cholesterol 26 mg
  • Saturated fat 7 g
  • Total carbohydrate 17 g


  • Iron 6
  • Folate 7
  • Calcium 1
  • Vitamin A 8
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Baking & Desserts

Chocolate Raspberry Sandwich Cookies