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Chocolate Raspberry Truffle Cookies

02 hours 30 minutes

Tessa Arias

Author:

Tessa Arias

Modified: July 21, 2026

These Chocolate Raspberry Truffle Cookies are thick, fudgy, and stuffed with raspberry ganache for an impressive and pretty cookie with rich flavor.

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Tessa’s Recipe Rundown

Taste: Deep chocolate flavor balanced by tart raspberry in two forms: jam and freeze-dried!

Texture: Thick, soft, and brownie-like with fudgy ganache middles.

Ease: The dough is a breeze which makes the extra assembly steps no biggie.

Why you’ll love this recipe: Bakery-worthy cookies right from home!

I wanted these Chocolate Raspberry Truffle Cookies to feel like the cookie version of a chocolate truffle: rich, beautiful, a little messy, and completely irresistible. But, it had to be easy enough to accomplish in any home kitchen.

stack of chocolate raspberry truffle cookies all cut in half to reveal the fudgy centers

Fresh raspberries make for cakey, watery, or bland cookies. Instead, I found that using raspberry jam (or preserves) in the ganache and mixing freeze-dried raspberries into the dough (and sprinkling on top!) resulted in tons of flavor without sacrificing the fudgy texture.

overhead view of many raspberry truffle cookies on a marble surface, with extra fresh raspberries and freeze dried raspberries for garnish

Key Recipe Ingredients

overhead view of all chocolate truffle raspberry cookie ingredients on a white rimmed baking sheet

Semisweet Chocolate: You’ll need 5 ounces, so feel free to use either finely chopped baking chocolate or high-quality chocolate chips. I prefer Ghirardelli, especially if using chips (they melt down more smoothly). 

Raspberry Jam or Preserves: Seedless jam or preserves give the best texture.

Freeze-Dried Raspberries: This provides so much concentrated raspberry flavor! I find them consistently at Target or Trader Joe’s near the other dried fruit.

Natural Cocoa Powder: The fruity flavor of natural cocoa works really well here. Because there’s brown sugar in this recipe (which is acidic), you can also use Dutch–process cocoa too.

How to Make Chocolate Raspberry Truffle Cookies (Step by Step)

raspberry chocolate ganache filling in glass bowl, before chilling
1

Prepare ganache filling. Heat the cream and chocolate. Stir in raspberry preserves. Chill for 1 hour, or until scoopable.

chocolate raspberry truffle cookie dough in bowl before chilling
2

Prepare cookie dough. No stand mixer required! Cover dough and chill for at least 1 hour, or up to 48 hours.

overview view of chilled scoops of ganache and scoops of cookie dough ready for assembly
3

Scoop. Shape chilled ganache into 15 balls and freeze. Scoop cookie dough into 3T-sized balls.

two hands holding a flattened piece of cookie dough, stuffing a ball of ganache into the center
4

Assemble. Flatten a piece of dough between your palms. Place a ganache ball in center.

scoops of stuffed cookie dough on a light pink baking tray ready for the oven
5

Repeat. Assemble all dough balls. Leave some of the ganache exposed for a beautiful appearance.

freshly baked raspberry chocolate cookies getting reshaped into perfect circles with a round cookie cutter
6

Bake 375°F for 9 minutes. Swirl a large round cookie cutter around each still-hot cookie to re-shape into perfect circles.

a hand sprinkling baked cookies with crushed freeze dried raspberries
7

Garnish. Sprinkle with additional crushed freeze-dried raspberries.

finished cookies on a parchment lined baking tray
8

Cool & serve. Let cool completely on before serving and storing.

Tessa’s Tips

  • For thicker, even more flavorful cookies, chill the dough overnight.
  • Leave a little of the ganache exposed when assembling the dough balls for visible chocolate puddles.
  • Cool the cookies completely on the baking sheet so the ganache has time to firm up before handling.
  • Wait to crush the freeze-dried raspberries for topping on the baked cookies until just before baking, especially if your kitchen is humid.

Storage & Make ahead

Make Ahead: Refrigerate the dough and/or the assembled dough balls for up to 2 days in an airtight container. Add 1-3 minutes to the baking time if baking directly from the fridge.

Store: In an airtight container at room temperature for up to 3 days.

Freeze: Freeze the filled dough balls on a sheet until solid, then transfer to a freezer bag or airtight container for up to 2 months. Bake from frozen at 355°F, adding 3-4 minutes, or until the edges are set. For slightly less thick cookies, lightly bang the pan on the counter a few times immediately after baking, then top with crushed freeze-dried raspberries.

Full freezing details: How to Freeze Cookie Dough

Freezing baked cookies: Freeze in an airtight container or ziptop bag for up to 1 month. Let thaw at room temperature before serving. The freeze-dried raspberry topping will soften a bit, but the cookies will still taste delicious.

two hands splitting a raspberry chocolate cookie in half, showing the fudgy interior

Test Kitchen Notes

One of my recipe testers described these as “like a brownie cookie with a gooey center,” which perfectly captures the final texture.

Longer chill times noticeably impacted spread during testing. Dough chilled for 48 hours baked up thick and chewy, while dough chilled for 96 hours spread far less and developed a slightly crunchier bottom. That’s why I don’t recommend chilling for more than 2 days.

iphone photo of hand holding first batch of raspberry chocolate cookies

1. Testing Base Recipe

Basing this recipe off my Double Chocolate Cookies was a strong start.

overhead view of four cookies, each baked after varying chill times

2. Testing Chill Times

I sent the recipe to my tester to focus on experimenting with chill times.

One hand holding a thick chocolate raspberry truffle cookie, with more cookies and raspberries on the background surface
Yields: 15 large cookies

How To Make

Chocolate Raspberry Truffle Cookies

Tessa Arias
Yields: 15 large cookies
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 30 minutes
Review Recipe Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 30 minutes
Review Recipe Print Recipe
These Chocolate Raspberry Truffle Cookies are thick, fudgy, and stuffed with raspberry ganache for an impressive and pretty cookie with rich flavor.

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Ingredients

For the raspberry ganache filling:

  • 1/4 cup (60 grams) heavy cream
  • 5 ounces (142 grams) semisweet chocolate, finely chopped or chocolate chips
  • 2 tablespoons (40 grams) seedless raspberry preserves or jam

For the cookies:

  • 1 stick (113 grams) unsalted butter
  • 1 cup (200 grams) light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (143 grams) all-purpose flour
  • 2/3 cup (57 grams) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • ½ cup (13 grams) freeze-dried raspberries, coarsely chopped
  • 1/2 cup (85 grams) milk chocolate chips
  • 1/2 cup (85 grams) semisweet chocolate chips

For topping:

  • 2 tablespoons (4 grams) freeze-dried raspberries, crushed*

Instructions

Make the ganache filling:

  • In a microwave safe measuring cup, combine the cream and chocolate. Microwave for 30 seconds, then stir. Continue microwaving in short bursts until the chocolate is just melted. Stir in the preserves until combined.
  • Refrigerate for 1 hour while you make the dough, or until it’s solid enough to scoop.

Make the cookie dough:

  • In a microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the freeze-dried raspberries and both chocolate chips with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it chills.

Chill the Dough:

  • Wrap the dough well in plastic and refrigerate for 1 hour, or up to 48 hours.
  • Remove the ganache from the fridge and scoop into fifteen scant 1-tablespoon sized balls. Freeze while the dough chills.

Assemble & bake:

  • Preheat the oven to 375°F.
  • Using a large spring-loaded scoop, drop fifteen balls of dough onto a parchment lined baking sheet, each about 3-tablespoons in size. If your dough is too cold and firm, allow it to warm up slightly before scooping.
  • Flatten each ball of dough and place a ganache ball in the center. Cover in the dough, leaving some ganache peeking out.
  • Bake for about 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with crushed freeze-dried raspberries. Cool completely on pan before serving.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*I find freeze-dried raspberries consistently at Target or Trader Joe’s near the other dried fruit.
** If chilling the dough longer than 1 hour, wait to crush the freeze-dried raspberries for topping until just before baking, or store them in an airtight container at cool room temperature. They soften and become sticky with exposure to humidity.
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Photos by Joanie Simon.

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