Description
Indulge in these luxurious Chocolate Raspberry Sandwich Cookies, featuring rich cocoa-infused cookies sandwiched with sweet seedless raspberry jam and finished with a luscious semi-sweet chocolate ganache drizzle. Perfect for dessert lovers looking for a delightful balance of chocolate and fruity flavors in a beautifully crafted treat.
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
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add vanilla and dry ingredients: Stir in the vanilla extract, then gradually mix in the all-purpose flour, cocoa powder, and salt until fully combined. Wrap and chill the dough in the refrigerator for 1 hour to firm up.
- Prepare and bake cookies: Preheat your oven to 325°F (160°C). Roll the chilled dough out to a thin 1/8 inch thickness on a floured surface. Use cookie cutters to cut desired shapes, then transfer to a baking sheet and bake for 10-12 minutes. Allow cookies to cool completely on a wire rack.
- Assemble sandwich cookies: Spread seedless raspberry jam evenly on the flat side of half the cooled cookies. Top with the remaining cookies to create sandwich cookies, gently pressing them together.
- Make and apply ganache drizzle: Melt the semi-sweet chocolate chips with heavy cream in 20-second intervals in the microwave, stirring between each to ensure a smooth ganache. Drizzle the ganache generously over the assembled cookies and allow it to set before serving.
Notes
- Make sure cookies are completely cool before sandwiching to prevent jam from melting.
- Chilling the dough helps maintain shape during baking and enhances texture.
- Use seedless raspberry jam for a smoother filling and to avoid seeds getting in the way.
- For a richer ganache, you can increase the heavy cream slightly.
- Store cookies in an airtight container at room temperature for up to 4 days.
