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Chocolate Raspberry Sandwich Cookies Recipe

Chocolate Raspberry Sandwich Cookies Recipe
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★★★★★

4.8 from 26 reviews

Delight in these indulgent Chocolate Raspberry Sandwich Cookies that combine rich cocoa-infused cookies with a luscious dark chocolate ganache filling and a burst of tangy raspberry jam, creating a perfect balance of flavors and textures.

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 easy cookie removal.
  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 until evenly combined.
  3. Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and packed light brown sugar using a mixer until the mixture is light, fluffy, and pale in color.
  4. Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter mixture and continue to beat until fully incorporated and smooth.
  5. Combine Wet and Dry Mixtures: Gradually pour the dry ingredient mixture into the wet mixture, stirring gently until just combined, taking care not to overmix to keep the cookies tender.
  6. Form Cookies: Using a cookie scoop or spoon, form 1-inch dough balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
  7. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft. Remove from oven and let them 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 well after each, until the mixture is smooth and glossy. Stir in Chambord liqueur if using. Allow the ganache to cool and thicken to a spreadable consistency.
  9. Assemble Cookies: Spread a generous layer of ganache on the flat side of half of the cooled cookies. Top the ganache with a small spoonful of raspberry jam, then sandwich with the remaining cookies by pressing gently to adhere. Serve immediately or chill for firmer filling.

Notes

  • Espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Use high-quality dark chocolate (60-70% cocoa) for best ganache results.
  • Chambord raspberry liqueur is optional; substitute with raspberry extract or omit for a non-alcoholic version.
  • Cookies can be stored in an airtight container for up to 3 days; refrigerate if assembled with ganache and jam.
  • For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition

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

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