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If you’re searching for a dessert that’s both elegant and utterly irresistible, look no further than this Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe. Imagine tender, cocoa-kissed cookies hugging a luscious layer of tangy raspberry jam, all topped with a silky, glossy ganache drizzle. Each bite is a perfect balance of rich chocolate and bright fruit, making this recipe a showstopper at any gathering or a cozy indulgence just for yourself. Trust me, once you try these sandwich cookies, they’ll become a beloved treat you’ll reach for again and again.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a pivotal role in creating the perfect texture, flavor, and visual appeal. From the creamy butter that yields tender cookies to the vibrant raspberry jam that adds a fresh punch, every component contributes to this delightful confection.
- Unsalted butter, softened: Provides the rich, creamy backbone for tender, melt-in-your-mouth cookies.
- Powdered sugar: Ensures smooth sweetness and contributes to the delicate texture.
- Vanilla extract: Adds warmth and depth, enhancing all the other flavors.
- All-purpose flour: The structure that holds these cookies together while keeping them soft.
- Cocoa powder: Brings intense chocolate flavor and a beautiful dark hue.
- Salt: Balances the sweetness and heightens the chocolate taste.
- Seedless raspberry jam: The luscious, fruity filling that adds brightness and a perfect tart contrast.
- Semi-sweet chocolate chips: For melting into a smooth ganache drizzle that elevates the whole cookie.
- Heavy cream: Makes the ganache silky and luxurious in texture.
How to Make Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the softened butter and powdered sugar until it becomes light and fluffy—this step is crucial for that melt-away texture. Stir in vanilla extract, then gently fold in the flour, cocoa powder, and salt. This combination forms a rich, chocolatey dough that just begs to be baked. Wrap and chill the dough in the fridge for about an hour; this not only makes it easier to roll out but also enhances the cookie’s texture.
Step 2: Roll and Bake the Cookies
Preheat your oven to 325°F (160°C). Roll the chilled dough to about 1/8 inch thickness on a lightly floured surface—thin enough to be delicate but sturdy enough for sandwiching. Cut out your desired shapes (rounds work wonderfully classic) and place them on parchment-lined baking sheets. Bake for 10 to 12 minutes until just set; the cookies should be firm to the touch but not hard. Cool them completely on a wire rack to preserve their tender crumb.
Step 3: Assemble the Sandwich Cookies
Once cooled, spread a generous layer of seedless raspberry jam on the flat side of half the cookies. Gently press the remaining cookies on top to create perfect little sandwiches bursting with fruity goodness. The jam acts as a delicious glue, holding the cookies together and adding that unmistakable raspberry zing.
Step 4: Make the Ganache Drizzle
In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Heat in 20-second bursts, stirring thoroughly in between to ensure smooth melting without burning. Once silky, drizzle the ganache artfully over the assembled cookie sandwiches. Let the drizzle set at room temperature or in the fridge until it firms just enough for that irresistible snap.
How to Serve Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the ganache for an elegant snow-kissed effect. Fresh raspberries or a few edible flower petals can add a gorgeous pop of color and freshness if you’re serving these at a party or special occasion.
Side Dishes
Pair your Chocolate Raspberry Sandwich Cookies with a glass of cold milk for a nostalgic, comforting combo or a hot cup of chai or black coffee to complement the intense flavors. A simple scoop of vanilla ice cream alongside can turn this cookie into an unforgettable dessert experience.
Creative Ways to Present
Stack the cookies neatly on a decorative platter or arrange them in a tiered dessert stand to impress your guests. Alternatively, wrap sets of two or three in cellophane tied with a ribbon for delightful edible gifts. You could even serve them alongside fresh berries and a drizzle of extra ganache for a decadent dessert plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. This helps keep them fresh without the ganache becoming too firm or brittle. If you prefer a softer ganache texture, consider storing them slightly chilled but allow them to come to room temperature before enjoying.
Freezing
These cookies freeze beautifully! Place them on a baking sheet to freeze individually first, then transfer to a zip-top freezer bag or airtight container. They can be frozen for up to a month. When you’re ready to eat, let them thaw at room temperature—ganache will remain silky and delicious.
Reheating
If you love a slightly warm gooey ganache experience, briefly warm the cookies in a microwave-safe plate for 5-10 seconds. Be careful not to overheat, or the cookies may soften too much. This little step makes the chocolate flavor truly shine.
FAQs
Can I use fresh raspberries instead of jam?
While fresh raspberries add lovely freshness, the jam acts as a sticky layer that holds the sandwich together and balances moisture. You can add fresh berries alongside, but for the filling, seedless raspberry jam is best for consistent results.
Is there a substitute for cocoa powder in this recipe?
You could use Dutch-processed cocoa for a smoother, less acidic flavor, but avoid using chocolate chips or baking chocolate in place of the cocoa powder as the recipe relies on dry cocoa for the right texture in the dough.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that is a 1-to-1 replacement for flour. The texture may vary slightly, but the flavor will still be wonderful.
How long does the ganache drizzle take to set?
At room temperature, the ganache drizzle usually sets within 30-60 minutes. If you hurry it along in the fridge, it can firm up in about 15-20 minutes but be mindful not to chill so long it becomes too hard.
Can I double or halve this recipe?
Absolutely! This recipe scales easily. Just make sure to adjust your baking times slightly if rolling thinner or thicker dough and keep a close eye on cookies so they don’t overbake.
Final Thoughts
This Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe is a beautiful marriage of rich chocolate, bright raspberry, and silky ganache that’s bound to become a favorite in your dessert repertoire. Whether for an elegant gathering, a cozy afternoon treat, or homemade gifts, these cookies are a delightful way to impress and indulge. I can’t recommend giving this recipe a try enough—get ready to fall in love!
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Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Chocolate Raspberry Sandwich Cookies, featuring rich cocoa-infused buttery cookies sandwiched with sweet raspberry jam and elegantly drizzled with a creamy chocolate ganache. Perfect for special occasions or a luxurious treat any time of day.
Ingredients
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: In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Stir in the vanilla extract, then gradually mix in the all-purpose flour, cocoa powder, and salt until combined. Cover 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). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use cookie cutters to cut the dough into your desired shapes. Place the cookies on a baking sheet lined with parchment paper and bake for 10 to 12 minutes. Once baked, transfer the cookies to a wire rack and allow them to cool completely.
- Assemble the Sandwich Cookies: Take half of the cooled cookies and spread a generous layer of seedless raspberry jam on their flat sides. Top each with a remaining cookie to create sandwich cookies.
- Make the Ganache Drizzle: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 20-second increments, stirring well after each interval until the chocolate is fully melted and the mixture is smooth. Drizzle the ganache over the assembled sandwich cookies and allow the chocolate to set before serving.
Notes
- Ensure the butter is softened but not melted for the best dough consistency.
- Chilling the dough helps the cookies maintain their shape while baking.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- For an extra raspberry punch, add a thin layer of fresh raspberries along with the jam.
- The ganache drizzle can be replaced with melted white chocolate for a different look and flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
