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
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: 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.
