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Chocolate Raspberry Sandwich Cookies Recipe

Chocolate Raspberry Sandwich Cookies Recipe
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★★★★★

4.9 from 12 reviews

Delight in the rich, decadent flavor of Chocolate Raspberry Sandwich Cookies. These homemade cookies feature a tender cocoa-infused base filled with luscious dark chocolate ganache and sweet raspberry jam, perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the Cookies:

  • 1 cup (125g) all-purpose flour
  • ⅓ cup (30g) unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp espresso powder (optional)
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Ganache Filling:

  • 4 oz (115g) dark chocolate, finely chopped
  • ¼ cup (60ml) heavy cream
  • 1 tbsp unsalted butter
  • 1 tbsp Chambord black raspberry liqueur (optional)

For Assembly:

  • ⅓ cup (110g) raspberry jam

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, espresso powder (if using), and salt to evenly combine all dry ingredients.
  3. Cream Butter and Sugars: In a separate large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until the mixture becomes light and fluffy, about 2-3 minutes.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla extract to the creamed butter and sugar, ensuring they are fully incorporated for a smooth dough.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in batches, mixing gently after each addition just until combined. Avoid overmixing to keep cookies tender.
  6. Form Cookies: Scoop the dough into 1-inch balls using a cookie scoop or spoon and place them on the prepared baking sheets, leaving about 2 inches between each for spreading.
  7. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but centers remain slightly soft. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare Ganache: In a heatproof bowl, combine the finely chopped dark chocolate, heavy cream, and unsalted butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and glossy. Stir in the Chambord black raspberry liqueur if using. Let the ganache cool until it thickens to a spreadable consistency.
  9. Assemble Cookies: Spread a layer of ganache onto the flat side of half of the cooled cookies. Spoon a thin layer of raspberry jam on top of the ganache, then sandwich with the remaining cookies, pressing gently to adhere.

Notes

  • For a deeper chocolate flavor, espresso powder is optional but recommended.
  • Ensure butter is softened, not melted, for proper creaming.
  • Use chilled baking sheets for baking each batch for even cooking.
  • Ganache can be made ahead and refrigerated; bring to room temperature before assembling.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a non-alcoholic version, omit Chambord or substitute with raspberry extract.

Nutrition

Keywords: chocolate raspberry cookies, sandwich cookies, ganache cookies, homemade cookies, dessert recipe

Find it online: https://maicook.com/chocolate-raspberry-sandwich-cookies-recipe-2/