hese Raspberry Chocolate Dipped Butter Sandwich Cookies literally melt in your mouth. Each buttery cookie is filled with homemade raspberry jam, then dipped in smooth, velvety chocolate for a bakery-style finish. They have the nostalgic flavor of an Italian butter cookie—with a bright, fruity twist that makes them totally irresistible.
If you’re looking for an elegant cookie recipe that feels fancy but comes together easily, this is the one. Also try these chocolate topped butter cookies and chocolate sprinkle dipped butter cookies
Why Raspberry and Chocolate Are the Perfect Cookie Pair
This flavor combo works for a reason:
- Buttery cookies balance richness and sweetness
- Semi-sweet chocolate adds deep cocoa flavor without overpowering
- Raspberry filling brings a bright, tangy contrast
- The combination feels indulgent but never heavy
- Raspberry enhances the chocolate instead of competing with it
These cookies are soft, flavorful, and stunning enough for holidays, showers, and gifting.
Ingredients for Raspberry Chocolate Dipped Sandwich Cookies
Butter Cookie Ingredients
- ¾ cup unsalted butter, slightly softened
- ¾ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 2 ¼ cups all-purpose flour, sifted
- 1 tsp cornstarch
- ½ tsp cream of tartar
- ¼ tsp baking powder
- ¼ tsp salt
- 2 cups semi-sweet chocolate chips (or white chocolate)
- 1 tsp coconut oil, milk, or heavy cream (for melting)
Raspberry Filling
- 1 cup fresh raspberries
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
How to Make Raspberry Chocolate Dipped Butter Sandwich Cookies
Make the Raspberry Filling
Add raspberries, lemon juice, and sugar to a small saucepan.
Bring to a boil, then reduce to medium-low and simmer for 10 minutes, stirring occasionally.
Mash remaining berries with a fork and allow jam to cool completely.
Make the Butter Cookie Dough
Preheat oven to 375°F.
Whisk flour, baking powder, cornstarch, cream of tartar, and salt.
In a stand mixer, cream butter and sugar until fluffy.
Add egg and vanilla, mixing until smooth.
Gradually add dry ingredients until a dough forms.
Chill for at least 1 hour.
Shape and Bake
Let dough sit at room temperature for 10–15 minutes.
Scoop into tall dome-shaped balls on a parchment-lined baking sheet.
Do not flatten.
Bake 10–12 minutes until edges set but centers remain soft.
Cool completely.
Fill and Dip
Spread 1 tablespoon of raspberry filling onto one cookie, then sandwich with another.
Melt chocolate and oil in 30-second intervals until smooth.
Dip half of each cookie into chocolate.
Place on parchment and let set for 15–30 minutes.
Tips for Perfect Sandwich Cookies
- Chill dough fully — it prevents spreading
- Don’t press cookies flat — height makes better sandwich shape
- Let filling cool completely before assembling
- Use baking wafers for silky smooth dipping
- Chill dipped cookies briefly to speed setting
Frequently Asked Questions
Can I use store-bought jam?
Yes! Choose a thick raspberry preserve for best results.
Can I make these ahead of time?
Absolutely. Assemble and dip a day in advance for best flavor.
Do these freeze well?
Yes! Freeze fully assembled cookies for up to 2 months.
Can I use white chocolate?
Yes — it pairs beautifully with raspberry.
Ways to Customize These Cookies
Try them with:
- Strawberry or blackberry filling
- Dark chocolate instead of semi-sweet
- Almond extract in the dough
- Sprinkled freeze-dried berries on the chocolate
- A drizzle of white chocolate on top
How to Store Raspberry Sandwich Cookies
Store in an airtight container for 4–5 days.
To freeze: place between parchment layers in a freezer bag for up to 2 months.
Step 2 — Make the Butter Cookie Dough
- Preheat oven to 375°F.
- Whisk together flour, baking powder, cornstarch, cream of tartar, and salt.
- In a stand mixer, cream butter and sugar until light and fluffy.
- Add egg and vanilla; mix until fully combined.
- Gradually add dry mixture until dough forms.
- Chill dough in the refrigerator for 1 hour.
Step 3 — Shape and Bake
- Let dough sit at room temp for 10–15 minutes.
- Scoop into dome-shaped balls onto a parchment-lined baking sheet.
- Do NOT press down — tall cookies create the perfect sandwich shape.
- Bake 10–12 minutes, removing when centers look slightly underdone.
- Cool completely on a wire rack.
Step 4 — Fill & Dip
- Spread 1 tbsp raspberry filling on the bottom of one cookie.
- Gently press another cookie on top to make a sandwich.
- Melt chocolate + coconut oil (or milk) in 30-second intervals until smooth.
- Dip half of each sandwich cookie into chocolate.
- Place on parchment and let dry 15–30 minutes.
Storing Raspberry Chocolate Dipped Butter Sandwich Cookies
- Store in an airtight container for 4–5 days
- To freeze: place in a freezer-safe bag for up to 2 months
- Separate layers with parchment to prevent sticking
Chocolate Dipped Raspberry Sandwich Cookies
Ingredients
- ¾ cup unsalted butter slightly softened
- ½ tsp vanilla extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2 ¼ cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tsp unmelted coconut oil can also use milk or heavy cream
- 1 cup fresh raspberries
- 1 tbsp granulated sugar
- 1 tsbp lemon juice
Instructions
- Pre-heat oven to 375 degrees
- Place rasberries, lemon juice and sugar into a small saucepa and bring to a boil then turn the heat to med-low and cook for 10 minutes stirring every couple of minutes until it forms a jam like texture. If there are still chunks of fruit, use a fork to mash tem up. Set aside and allow to cool.
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt
- In a stand mixer, cream butter, and sugar until light and fluffy
- Beat in the egg, vanilla extract until thoroughly combined
- Gradually add flour mixture until well blended
- Cover with plastic wrap and place in fridge for one-hour
- Remove the dough from the refrigetor for about 15 mins or until the dough softens enough to scoop it out.
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Bake for 10-12 minutes. You want to remove them from the oven when they feel undercooked. You don’t want them to get brown or crisp around the edges.
- Place on a wire rack until thoroughly cooled
- Once completely cooled, spread 1 tbs of rasberry jam on the flat side of one cookie. Press another cookie into it to form a sandwich
- Place the chocolate chips and coconut oil in a small bowl and microwave at 30 second intervals until smooth. You can also melt over the stovetop.
- Dip half of the sandwich cookie into the chocolate, shaking off excess chocolate, and place on parchment paper or a silicone mat
- Allow to dry for 15-30 minutes.
Leave a Reply