Chocolate and raspberry are the perfect pairing and these Chocolate Raspberry Cookie Sandwiches prove it. Rich chocolate ganache and sweet raspberry buttercream are piped between two fudgy cookies to make the most delicious cookie sandwiches.

I love how beautiful these cookie sandwiches look even though they're easy to make. The chocolate cookies come together quickly and bake while the chocolate ganache and raspberry buttercream are whipped up.
Piping the raspberry buttercream with a French star tip like Ateco #867 helps give the sandwiches that eye catching look.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Bake for 11-13 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth. With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried raspberry powder followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy. Chill frosting until needed.
Transfer raspberry buttercream to a piping bag fitted with an Ateco #867 or similar piping tip. Transfer chocolate ganache to a piping bag with an Ateco #10 tip.
Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie but leaving a slight border, pipe a swirl of raspberry buttercream. Pipe a layer of chocolate ganache into the center. Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!
Chocolate Raspberry Cookie Sandwiches
Chocolate and raspberry are the perfect pairing and these Chocolate Raspberry Cookie Sandwiches prove it. Rich chocolate ganache and sweet raspberry buttercream are piped between two fudgy cookies to make the most delicious cookie sandwiches.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 9 sandwiches
- Category: Dessert
Ingredients
Chocolate Cookies
- 270 grams (2 ¼ cups) flour
- 21 grams (¼ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 4 oz (½ cup) unsalted butter
- 248 grams (1 ¼ cups) sugar
- 4 oz bittersweet chocolate, melted
- 2 eggs
- 1 tsp vanilla
Chocolate Ganache
- 4 oz bittersweet chocolate, finely chopped
- 113 grams (½ cup) heavy cream
Raspberry Buttercream
- 4 oz (½ cup) unsalted butter, softened
- 8 oz cream cheese
- ⅓ cup finely ground and sifted freeze dried raspberries (about 1 1.2 oz bag)
- 396 grams (3 ½ cups) powdered sugar, sifted
- 28 grams (2 tbsp) heavy whipping cream
Instructions
Chocolate Cookies
- Preheat oven to 350º F.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
- Add eggs one at a time, followed by the vanilla.
- With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Using a 2 tablespoon scoop, form cookies into balls and place each cookie a few inches apart on a parchment lined cookie sheet. Bake for 11-13 minutes or until cookies are firm around the edges.
- Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Chocolate Ganache
- Place the chopped chocolate in a heat safe bowl.
- Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
- Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
Raspberry Buttercream
- Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
- With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried raspberry powder followed by the cream.
- Scrape down the sides of the bowl and mix until light and fluffy.
- Chill frosting until needed.
Assembly
- Transfer raspberry buttercream to a piping bag fitted with an Ateco #867 or similar piping tip.
- Transfer chocolate ganache to a piping bag with an Ateco #10 tip.
- Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie but leaving a slight border, pipe a swirl of raspberry buttercream.
- Pipe a layer of chocolate ganache into the center.
- Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!
Notes
- Leftover cookie sandwiches can be stored in an airtight container in the fridge for several days. You can reheat them in the microwave for 10-15 seconds.
- Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
- You should have a total of 18-19 cookies and be able to make 9 sandwiches.
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