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Chocolate Raspberry Sandwich Cookies Recipe

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Decadent Chocolate Raspberry Sandwich Cookies featuring rich cocoa-infused cookies paired with a luscious chocolate ganache and a bright raspberry jam center. These elegant treats combine bittersweet chocolate, espresso powder, and raspberry liqueur for a sophisticated flavor profile perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 6 tablespoons Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon instant espresso powder

Chocolate & Butter

  • 4 oz good quality bittersweet chocolate (60-70%), finely chopped
  • ¾ cup (1½ sticks) unsalted butter, room temperature

Sugars & Eggs

  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract

Ganache & Filling

  • 4 oz good quality chocolate, finely chopped (mix of 35% milk and 76% bittersweet chocolate)
  • ½ cup heavy cream
  • 2 teaspoons Chambord or other raspberry-flavored liqueur (optional)
  • ¼ cup raspberry jam

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, kosher salt, and instant espresso powder. Set aside for later use.
  2. Melt Chocolate: Gently melt 4 oz of bittersweet chocolate in a double boiler or microwave at 50% power in 20 second increments until just melted. Allow to cool slightly before using.
  3. Cream Butter and Sugars: Using a stand mixer with paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium-high speed for about 2 to 3 minutes until the mixture is lightened and somewhat fluffy.
  4. Add Eggs and Vanilla: Reduce mixer speed to low and incorporate eggs one at a time, ensuring each is fully mixed in before adding the next. Scrape down the bowl and beaters. Then increase speed to medium-high for 30 seconds to lighten the batter. Mix in vanilla extract.
  5. Combine Chocolate and Dry Ingredients: Pour in the lukewarm melted chocolate and mix on low speed, scraping sides and bottom for even color. Add the dry ingredients and mix on low until just incorporated.
  6. Chill Dough: Press plastic wrap onto the dough surface and refrigerate for 20 to 30 minutes until firm enough to handle.
  7. Prepare Oven and Baking Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Shape Cookies: Use a small cookie scoop (~20g or 1 tablespoon) to portion dough. Flatten balls slightly to form puck shapes, spacing them 2–3 inches apart to allow for spreading.
  9. Bake Cookies: Bake for about 8 minutes until tops are puffed and matte. Remove from oven and gently swirl a round cookie cutter around each cookie to smooth edges while still soft.
  10. Cool Cookies: Let cookies cool on sheets for 10 minutes, then transfer to wire racks to cool completely. Repeat baking with remaining dough, yielding about 44 cookies.
  11. Make Ganache: While cookies bake, place chopped chocolate in heatproof bowl. Warm heavy cream just until bubbling at edges (do not boil), pour over chocolate, let sit 30 seconds, then whisk until smooth and emulsified. Stir in Chambord liqueur if using.
  12. Thicken Ganache: Let ganache cool at room temperature, whisking every 10 minutes until thickened to peanut butter consistency (about 45 minutes). Alternatively, refrigerate and whisk every 5–10 minutes to cool faster.
  13. Assemble Cookies: Fit piping bag with ½-inch round tip for ganache and ¼-inch tip or spoon for raspberry jam. Pair cookies by size, placing one flipped upside down. Pipe ganache ring on flat side of half the cookies, fill center with raspberry jam, and gently press matching cookie on top without squeezing filling out.
  14. Set and Store: Refrigerate sandwich cookies until ganache is fully set. Store airtight in refrigerator for up to one week.

Notes

  • Using bittersweet chocolate with at least 60% cacao enhances the deep chocolate flavor.
  • Instant espresso powder intensifies the chocolate taste without adding coffee flavor.
  • Swirling cookie cutter on warm cookies helps achieve perfect round shapes.
  • Ganache consistency is key: thick enough to pipe but not too stiff for easy sandwiching.
  • Chambord is optional but adds a lovely raspberry complexity to the ganache.
  • Cookies spread a lot during baking; space them well on the baking sheet.
  • Room temperature ingredients help with smooth mixing and better texture.

Find it online: https://bitezly.com/chocolate-raspberry-sandwich-cookies-recipe/