Chocolate Raspberry Sandwich Cookies
Indulge in the delightful combination of rich chocolate and tart raspberry with these Chocolate Raspberry Sandwich Cookies. These decadent treats feature a chewy, brownie-like texture and are filled with luscious chocolate ganache and sweet raspberry jam. Perfect for any occasion, from holiday gatherings to casual afternoon snacks, these cookies not only satisfy your sweet tooth but also make a stunning presentation on any dessert table. With an easy-to-follow recipe, you can impress friends and family while enjoying a homemade treat that balances flavor and texture beautifully.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 6 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon instant espresso powder
- 4 oz good quality bittersweet chocolate (60-70%) (finely chopped)
- 3/4 cup (1½ sticks) unsalted butter (at room temperature)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 4 oz good quality chocolate (finely chopped) (mix of 35% milk and 76% bittersweet chocolate)
- 1/2 cup heavy cream
- 1/4 cup raspberry jam
Instructions
- Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a bowl. Set aside.
- Melt the bittersweet chocolate using a double boiler or microwave until just melted; let cool slightly.
- In a stand mixer, beat butter and sugars on medium-high speed until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and melted chocolate until combined; gradually add dry ingredients on low speed until just mixed.
- Chill dough for 20–30 minutes covered in plastic wrap.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough onto sheets and flatten slightly; bake for about 8 minutes.
- Let cookies cool before shaping them if needed.
- To make ganache, heat cream until bubbling; pour over chopped chocolate and whisk until smooth.
- Assemble cookies by piping ganache on one cookie and adding raspberry jam before topping with another cookie.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 190
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg