💖 Are you ready to bake up some serious love? Forget the usual chocolates and predictable roses. This year, capture hearts (and stomachs!) with something truly unforgettable: our irresistible Love-Struck Chocolate Raspberry Sandwich Cookies. Imagine a rich, chewy chocolate cookie hugging a luscious, vibrant raspberry cream cheese frosting. It’s a match made in dessert heaven, designed to melt hearts with every single bite. Whether it’s for Valentine’s Day, an anniversary, or just because you want to spread some joy, these cookies are more than just a treat – they’re a delicious declaration of affection. Get ready to fall head over heels for the ultimate sweet indulgence!

Why You’ll Love These Love-Struck Chocolate Raspberry Sandwich Cookies

A Symphony of Flavors: The deep, dark chocolate of the cookies perfectly balances the bright, tangy sweetness of the raspberry cream cheese frosting. It’s a classic pairing that never disappoints, creating a sophisticated and utterly delicious experience.
Irresistible Texture: You’ll adore the tender, chewy chocolate cookies with their delightful melty chocolate chip pockets, complemented by the incredibly smooth and creamy frosting. Each bite offers a harmonious blend of soft and luscious textures.
Visually Stunning: With their rich brown cookies and a pop of gorgeous pink frosting, these Love-Struck Chocolate Raspberry Sandwich Cookies are as beautiful to look at as they are to eat. They’re naturally festive and perfect for any special occasion that calls for a touch of elegance.
Homemade with Love: There’s nothing quite like a homemade treat to show you care. This recipe, while appearing fancy, is surprisingly straightforward, allowing you to pour your love into every step and create something truly special and memorable.

Ingredients for Your Love-Struck Chocolate Raspberry Sandwich Cookies

For the 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 brown sugar, packed
🍚 1/4 cup white sugar
🥚 1 large egg, at room temperature
🍦 1 teaspoon vanilla extract
🍫 3/4 cup chocolate chips, semi-sweet or dark

For the Raspberry Cream Cheese Frosting:

🍓 1 cup raspberries, fresh or frozen (if frozen, ensure they aren’t in syrup)
🧈 6 tablespoons unsalted butter, softened to room temperature
🧀 1 ounce full-fat cream cheese, brick style
🍚 1.5 to 2 cups powdered sugar
🧂 1/4 teaspoon salt

Detailed Directions: Crafting Your Love-Struck Chocolate Raspberry Sandwich Cookies

Making the Chocolate Cookies:

Get Started: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside.
Cream it Up: In a separate large bowl, beat the softened butter with both brown and white sugars until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is well combined.
Mix the Dough: With your mixer on low speed, gradually add the dry flour mixture to the wet butter mixture, about half at a time, until just combined. The dough will be a little sticky – that’s normal! Fold in the chocolate chips.
Chill Out: Cover the bowl with plastic wrap and place it in the fridge for at least 3 hours (or even overnight). This chilling step is essential for perfect cookies!
Time to Bake: When you’re ready, preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats.
Form & Bake: Scoop the chilled dough into small balls, about 1 to 1.5 tablespoons each (a bit smaller than a golf ball), and space them about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the tops look firm. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Whipping Up the Raspberry Cream Cheese Frosting:

Raspberry Puree: Pop the raspberries into a blender or food processor and pulse until they’re super smooth.
Seed Removal: To get that silky-smooth frosting, push the raspberry puree through a fine-mesh sieve or metal sifter to remove all the tiny seeds. Use the back of a spoon to help it along.
Thicken it Up: Pour the seedless puree into a small saucepan over low heat. Gently bring it to a simmer, stirring often, and let it boil down until it thickens into a jam-like consistency. You’ll want just a few concentrated tablespoons. Make sure to let it cool completely before using!
Creamy Base: In a large bowl, beat the softened butter until it’s light and creamy. Add the cream cheese and beat until the mixture is smooth and lump-free.
Sweet & Salty: With the mixer on low speed, gradually add about 1 cup of powdered sugar and the salt until combined.
Raspberry Infusion: Now for the lovely flavor! Stir in 1 tablespoon of your completely cooled, thick raspberry puree. Continue adding the remaining powdered sugar, about 1/2 cup at a time, until your frosting reaches a beautiful, spreadable consistency. If you desire a stronger raspberry flavor, you can mix in another tablespoon of puree.

Assembling Your Sweetheart Sandwiches:

Pair Them Up: Once your chocolate cookies are fully cooled, spread about 1 tablespoon of the luscious raspberry frosting onto the flat side of one cookie. Gently press a second cookie on top to create a perfect sandwich.
Enjoy! Repeat with the remaining cookies and frosting. Store these delicious cookies in the fridge to keep the frosting perfectly firm.

Presentation & Serving: Elevate Your Love-Struck Chocolate Raspberry Sandwich Cookies

These Love-Struck Chocolate Raspberry Sandwich Cookies are already stunning, but with a few extra touches, you can turn them into a true showstopper! For an elegant presentation, arrange them artfully on a white platter, perhaps with a sprinkle of cocoa powder over the top of some, or a few fresh raspberries and a sprig of mint for a pop of color. To make them even more “love-struck,” consider sprinkling them with tiny heart-shaped sprinkles or a delicate dusting of powdered sugar just before serving. They make incredible gifts too – stack them in a decorative box lined with parchment paper, tie with a beautiful ribbon, or place them in individual cellophane bags. These cookies are perfect served alongside a warm cup of coffee or tea, as the grand finale to a romantic dinner, or as a delightful treat at any gathering. They’re designed to bring a smile to anyone’s face!

Storage & Longevity of Your Sweetheart Cookies

To keep your Love-Struck Chocolate Raspberry Sandwich Cookies tasting their best and ensure the frosting remains firm and fresh, it’s essential to store them correctly. Place the assembled cookies in an airtight container in the refrigerator. They will stay fresh and delicious for 3-5 days. If you want to prepare them further in advance, you can bake the chocolate cookies ahead of time and store them unfrosted in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. The raspberry puree can also be made a day or two in advance and stored in the fridge. For freezing assembled cookies, while possible, the texture of cream cheese frosting can sometimes change slightly upon thawing. It’s generally best to freeze the unfrosted cookies and then assemble with fresh frosting when ready to enjoy for optimal results.

FAQs About Love-Struck Chocolate Raspberry Sandwich Cookies

Can I use frozen raspberries for the frosting?
Yes, absolutely! The recipe specifies fresh or frozen raspberries. Just make sure if you’re using frozen, they are plain raspberries and not those packed in syrup.
Why is chilling the cookie dough so important?
Chilling the dough prevents the cookies from spreading too much during baking, ensuring they hold their shape, have a chewier texture, and allows the flavors to meld beautifully. It’s a crucial step for perfect sandwich cookies!
Can I make the chocolate cookies ahead of time?
Yes, you can! Bake the chocolate cookies as directed and let them cool completely. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. Frost them just before serving.
What if I don’t have a fine-mesh sieve for the raspberry puree?
While a sieve is ideal for a silky-smooth frosting, if you don’t have one, you can skip this step. Your frosting will have tiny raspberry seeds, giving it a more rustic, natural texture.
My frosting seems too thin/thick. How can I fix it?
If your frosting is too thin, gradually add more powdered sugar, about a tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add a tiny splash of milk or a bit more of the raspberry puree until it’s spreadable.
Can I use a different type of berry for the frosting?
Certainly! Blueberries, blackberries, or even strawberries could work beautifully for a different flavor profile. Just follow the same steps for pureeing, sieving, and thickening.
How can I make these cookies even more “love-struck” for Valentine’s Day?
To enhance the theme, you can add a tiny drop of red or pink food coloring to the frosting for a more vibrant hue. Alternatively, once assembled, decorate the edges with heart-shaped sprinkles or a dusting of pink powdered sugar.
Is full-fat cream cheese essential, or can I use light?
Full-fat cream cheese is recommended because it provides the best texture and richness for the frosting. Light cream cheese can sometimes make the frosting too thin or watery.
What’s the best way to get uniformly sized cookies?
Using a cookie scoop (like a 1-1.5 tablespoon size) is the easiest way to ensure all your cookies are the same size, which helps them bake evenly and makes them easier to sandwich together.
Do I have to thicken the raspberry puree, or can I just add it fresh?
Thickening the raspberry puree is crucial for the frosting’s consistency. If you add it fresh, it will likely make your frosting too runny. Reducing it concentrates the flavor and removes excess water, ensuring a perfect, spreadable frosting.

Love-Struck Chocolate Raspberry Sandwich Cookies

Indulge in these delightful Love-Struck Chocolate Raspberry Sandwich Cookies, perfect for Valentine's Day or any special occasion! Rich chocolate cookies embrace a luscious raspberry cream cheese frosting, creating a truly irresistible treat.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 8

Chilling Time 3

Total Time 4 8

Servings 14 sandwiches

Calories 326 kcal

Equipment

Medium Bowl
Large Bowl
Mixer
Plastic Wrap
Blender or Food Processor
Fine-mesh sieve or metal sifter
Small Saucepan
Cookie sheets
Parchment paper or silicone baking mats
Wire Rack

Ingredients

For the Chocolate Cookies

1 cup all-purpose flour spooned and leveled
2/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
10 tbsp unsalted butter softened
3/4 cup brown sugar packed
1/4 cup white sugar
1 large egg at room temperature
1 tsp vanilla extract
3/4 cup chocolate chips semi-sweet or dark

For the Raspberry Cream Cheese Frosting

1 cup raspberries fresh or frozen (if frozen, ensure they aren't in syrup)
6 tbsp unsalted butter softened to room temperature
1 oz full-fat cream cheese brick style
1.5 to 2 cups powdered sugar
1/4 tsp salt

Instructions

Making the Chocolate Cookies: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside.
In a separate large bowl, beat the softened butter with both brown and white sugars until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is well combined.
With your mixer on low speed, gradually add the dry flour mixture to the wet butter mixture, about half at a time, until just combined. The dough will be a little sticky – that's normal! Fold in the chocolate chips.
Cover the bowl with plastic wrap and place it in the fridge for at least 3 hours (or even overnight). This chilling step is essential for perfect cookies!
When you're ready, preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats.
Scoop the chilled dough into small balls, about 1 to 1.5 tablespoons each (a bit smaller than a golf ball), and space them about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the tops look firm. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Whipping Up the Raspberry Cream Cheese Frosting: Pop the raspberries into a blender or food processor and pulse until they're super smooth.
To get that silky-smooth frosting, push the raspberry puree through a fine-mesh sieve or metal sifter to remove all the tiny seeds. Use the back of a spoon to help it along.
Pour the seedless puree into a small saucepan over low heat. Gently bring it to a simmer, stirring often, and let it boil down until it thickens into a jam-like consistency. You'll want just a few concentrated tablespoons. Make sure to let it cool completely before using!
In a large bowl, beat the softened butter until it's light and creamy. Add the cream cheese and beat until the mixture is smooth and lump-free.
With the mixer on low speed, gradually add about 1 cup of powdered sugar and the salt until combined.
Now for the lovely flavor! Stir in 1 tablespoon of your completely cooled, thick raspberry puree. Continue adding the remaining powdered sugar, about 1/2 cup at a time, until your frosting reaches a beautiful, spreadable consistency. If you desire a stronger raspberry flavor, you can mix in another tablespoon of puree.
Assembling Your Sweetheart Sandwiches: Once your chocolate cookies are fully cooled, spread about 1 tablespoon of the luscious raspberry frosting onto the flat side of one cookie. Gently press a second cookie on top to create a perfect sandwich.
Repeat with the remaining cookies and frosting. Store these delicious cookies in the fridge to keep the frosting perfectly firm.

Notes

Nutrition Information (per sandwich):

Calories: 326kcal
Total Carbohydrates: 45g (Net Carbs: 43g)
Total Fat: 16g
Protein: 3g

For optimal freshness and to keep the frosting perfectly firm, store these delicious cookies in the fridge.