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Chocolate Raspberry Cookie Sandwiches

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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.

  • Author: Marisa Guerra
  • 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
  • 1/3 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

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. 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.
  4. Add eggs one at a time, followed by the vanilla.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. 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.
  7. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Chocolate Ganache

  1. Place the chopped chocolate in a heat safe bowl.
  2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
  3. 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

  1. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
  2. With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried raspberry powder followed by the cream.
  3. Scrape down the sides of the bowl and mix until light and fluffy.
  4. Chill frosting until needed.

Assembly

  1. Transfer raspberry buttercream to a piping bag fitted with an Ateco #867 or similar piping tip.
  2. Transfer chocolate ganache to a piping bag with an Ateco #10 tip.
  3. 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.
  4. Pipe a layer of chocolate ganache into the center.
  5. 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.

Find it online: https://marisabakes.com/2025/02/04/chocolate-raspberry-cookie-sandwiches/