If you have a soft spot for elegant, decadent treats that beautifully balance rich chocolate and fruity brightness, then you are going to fall head over heels for this Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe. Imagine tender, cocoa-kissed cookies lovingly hugging a luscious raspberry jam filling, all crowned with a glossy, silky ganache drizzle that adds a touch of sophistication and indulgence. This recipe brings together the best of textures and flavors in a way that feels both cozy and glamorous—perfect for sharing with friends or saving just for yourself during a sweet moment of bliss.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with a handful of ingredients that are both pantry staples and showstoppers. Each plays an essential role—from creating that tender, fudgy cookie base to adding bursts of raspberry brightness and that irresistible glossy ganache finish.
- Unsalted butter: Provides a rich, creamy base for the cookies and helps achieve that soft, melt-in-your-mouth texture.
- Powdered sugar: Sweetens the dough gently and ensures a delicate crumb that’s not too dense.
- Vanilla extract: Adds warmth and depth, enhancing the chocolate and raspberry flavors beautifully.
- All-purpose flour: The foundation of the cookies, giving structure without heaviness.
- Cocoa powder: Delivers deep, chocolatey flavor and a lovely dark color to the dough.
- Salt: Just a pinch to balance sweetness and bring out all the flavors.
- Seedless raspberry jam: For that sweet and tart filling that complements chocolate perfectly.
- Semi-sweet chocolate chips: The star of the ganache, melting into a smooth, luscious drizzle.
- Heavy cream: Combines with chocolate chips to form the silky ganache that finishes the cookies with style.
How to Make Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the unsalted butter and powdered sugar together until the mixture becomes light and fluffy—this step is crucial because it gives your cookies that tender texture. Then, stir in the vanilla extract to infuse warmth and sweetness. Gradually mix in the all-purpose flour, cocoa powder, and salt until everything comes together to form a soft dough. Wrap the dough and refrigerate it for an hour; chilling firms it up, making it easier to roll out and helping the cookies hold their shape during baking.
Step 2: Roll and Bake the Cookies
Once your dough is chilled, preheat your oven to 325°F (160°C). Roll the dough out evenly to about 1/8 inch thickness—this ensures a delicate but sturdy cookie. Use your favorite cookie cutter to cut shapes, then place them on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until the edges are set but still tender. Allow the cookies to cool completely on a wire rack; this cooling period is essential to keep them from breaking when you assemble the sandwiches.
Step 3: Assemble the Sandwich Cookies
Pair up your cookies by size and spread a generous dollop of seedless raspberry jam onto the flat side of half the cookies. Then gently press the remaining cookies on top, creating perfect little sandwich cookies filled with luscious jam that peeks out just a bit for that inviting look and flavor burst.
Step 4: Make and Add the Ganache Drizzle
For the finishing flourish, heat the semi-sweet chocolate chips with heavy cream in the microwave in 20-second bursts, stirring each time, until the mixture is smooth and glossy. Drizzle the ganache over the assembled cookies with a spoon or a piping bag for an elegant, irresistible finish. Let the ganache set at room temperature before serving.
How to Serve Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Garnishes
Consider adding fresh raspberries on the side or a light dusting of powdered sugar over the ganache once it sets for an extra touch of charm. A sprinkle of finely chopped pistachios also adds a lovely color contrast and a subtle crunch that complements the silky texture beautifully.
Side Dishes
These cookies are divine with a cup of rich coffee or a bold black tea that balances their sweetness. For an afternoon treat, serve alongside a scoop of vanilla bean ice cream or a small bowl of mixed berries to echo the raspberry filling while cooling the palate.
Creative Ways to Present
Stack the cookies in clear glass jars layered with wax paper for a stunning display at parties or gift them wrapped in parchment tied with a ribbon for a personal, homemade gift that anyone would treasure. You could even arrange them on a dessert platter with alternating rows of plain chocolate and raspberry sandwich cookies for visual variety and flavor surprises.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe keeps well in an airtight container at room temperature for up to five days. To keep the ganache from becoming too sticky, place parchment paper between layers if stacking the cookies.
Freezing
You can freeze these cookies either assembled or separately. Wrap them tightly in plastic wrap and then place them in a freezer-safe container or bag. When frozen, they can last up to 2 months without losing their wonderful flavor or texture.
Reheating
If you prefer your cookies slightly warm, simply let them come to room temperature after freezing, or warm them gently in a low oven (around 300°F or 150°C) for a few minutes—but be careful not to melt the ganache entirely. This slight warming brings out the chocolate aroma beautifully.
FAQs
Can I use different jam instead of raspberry?
Absolutely! While raspberry offers a perfect tartness that complements the chocolate, strawberry or blackberry jam both work wonderfully and provide their unique fruity notes.
Is there a dairy-free option for the ganache drizzle?
Yes, you can substitute the heavy cream with coconut cream, and use dairy-free chocolate chips to create a luscious vegan ganache that still tastes amazing.
How thick should I roll the cookie dough?
Rolling the dough to about 1/8 inch thickness strikes the ideal balance between a tender bite and the sturdiness needed to hold the filling without crumbling.
Can I make the ganache on the stovetop instead of microwave?
Definitely! Gently heat heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips and stir until smooth for a traditional ganache made on the stovetop.
What is the best way to prevent the jam from making the cookie soggy?
Using seedless jam helps minimize moisture and spreading a thin layer rather than a thick dollop will keep the cookies firm and fresh longer.
Final Thoughts
I cannot recommend enough giving this Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe a try. It’s one of those desserts that manages to feel special yet accessible—perfect for celebrations, cozy afternoons, or whenever you need a little chocolate-raspberry love in your life. Enjoy the joyful process of baking, assembling, and indulging in these scrumptious little bites that feel like a warm hug with every morsel.
Print
Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these luxurious Chocolate Raspberry Sandwich Cookies, featuring rich cocoa-flavored cookies sandwiched with sweet seedless raspberry jam and topped with a decadent semi-sweet chocolate ganache drizzle. Perfect for sharing at parties or as a delightful treat any time.
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: Cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. Add vanilla extract and mix thoroughly. Gradually incorporate the all-purpose flour, cocoa powder, and salt to form a smooth dough. 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 out the chilled dough to a uniform thickness of 1/8 inch. Use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake for 10-12 minutes until set. Remove cookies and allow them to cool completely on a wire rack to maintain their shape and texture.
- Assemble the Sandwich Cookies: Spread a generous layer of seedless raspberry jam on the flat side of half the cooled cookies. Top with the remaining cookies to create sandwich cookies, gently pressing to secure the filling.
- Make the Ganache Drizzle: Combine semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each, until smooth and fully melted. Drizzle the ganache over the assembled sandwich cookies evenly. Allow the ganache to set before serving for a polished finish.
Notes
- For best results, ensure the butter is softened to room temperature before creaming.
- Chilling the dough helps prevent spreading and ensures the cookies hold their shape.
- If you prefer, you can substitute raspberry jam with another fruit jam of your choice.
- For a glossy ganache, stir carefully and do not overheat the chocolate.
- Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
