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One hand holding a thick chocolate raspberry truffle cookie, with more cookies and raspberries on the background surface
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Chocolate Raspberry Truffle Cookies

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

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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