Description
Indulge in these elegant Chocolate Raspberry Sandwich Cookies featuring rich cocoa-infused cookies layered with sweet raspberry jam and finished with a luscious semi-sweet chocolate ganache drizzle. Perfect for special occasions or a luxurious 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
- Prepare the Cookie Dough: Cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy. Add in the vanilla extract and mix well. Gradually incorporate the all-purpose flour, cocoa powder, and salt until fully combined. Wrap the dough and chill in the refrigerator for 1 hour to firm up.
- Roll and Bake the Cookies: Preheat your oven to 325°F (160°C). Roll out the chilled dough to about 1/8 inch thickness on a lightly floured surface. Cut the dough into your desired cookie shapes using cookie cutters. Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes until set. Allow the cookies to cool completely on a wire rack before assembling.
- Assemble the Sandwich Cookies: Spread about a teaspoon of seedless raspberry jam onto the underside of half of the cooled cookies. Top them with the remaining cookies to form sandwiches, gently pressing to secure.
- Make the Ganache Drizzle: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and the ganache is smooth. Drizzle the ganache generously over the sandwich cookies. Allow the ganache to set before serving.
Notes
- Ensure the dough is well chilled before rolling to prevent sticking and to ease cutting.
- Seedless raspberry jam works best for a smooth spread inside the cookies.
- The ganache drizzle can be replaced with a simple dusting of powdered sugar for a lighter finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free option, substitute butter with plant-based margarine and use dairy-free chocolate and cream alternatives.
