Description
Indulge in these luxurious Chocolate Raspberry Sandwich Cookies, featuring rich cocoa-infused cookies sandwiched with sweet raspberry jam and topped with a smooth chocolate ganache drizzle. Perfect for gatherings or a special treat, these cookies combine buttery texture, fruity tartness, and decadent chocolate for an irresistible dessert.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
For the Ganache Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Instructions
- Prepare the Cookie Dough: Cream the softened unsalted butter with powdered sugar until the mixture is light and fluffy. Add the vanilla extract and incorporate it well. Gradually mix in the all-purpose flour, cocoa powder, and salt until a smooth dough forms. Wrap and chill the dough in the refrigerator for 1 hour to firm up.
- Roll and Bake the Cookies: Preheat your oven to 325°F (160°C). Roll the chilled dough out on a lightly floured surface to about 1/8 inch thickness. Use cookie cutters or a knife to cut the dough into desired shapes. Place the cookies on a baking sheet lined with parchment paper and bake for 10 to 12 minutes until set. Remove from oven and allow cookies to cool completely on a wire rack.
- Assemble the Sandwich Cookies: Spread seedless raspberry jam evenly on the flat side of half of the cooled cookies. Top each jam-coated cookie with another cookie to form a sandwich, gently pressing together to ensure they stick.
- Make the Ganache Drizzle: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Heat in 20-second intervals, stirring well between each, until the chocolate is melted and the mixture is smooth. Using a spoon or piping bag, drizzle the ganache over the assembled sandwich cookies. Let the ganache set at room temperature before serving.
Notes
- Be sure to chill the dough thoroughly for easier rolling and cleaner cookie shapes.
- Use seedless raspberry jam to avoid jams with seeds that can affect texture and bite.
- For a richer ganache, you can add more heavy cream if desired.
- Store the finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- If you prefer, substitute semi-sweet chocolate chips with dark chocolate for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
