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
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 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.
