18 Jul Chocolate Raspberry Ganache Filled Meltaway Cookies

Chocolate Raspberry Ganache Filled Meltaway Cookies

It’s a chocolate and raspberry kind of week in my world. I guess that’s what happens when you make a bottomless batch of Chocolate Raspberry Ganache.

By bottomless I don’t actually mean bottomless.

Though I do wish I had some kind of magical power so I could conjure up a bottomless cauldron of chocolate ganache. I think that would make me a ganache witch. Or maybe Queen of Ganache.  I like that better.

And then of course I’d live in a ganache castle with a ganache moat and a ganache throne that I’d sit upon while my ganache covered men-servants would serve me cookies. Yes, they have six-pack abs. And yes, they would most definitely be topless…but not bottomless, because nobody really likes man-thigh.

(See what I did there?)

Ok, I realize I’m getting a little carried away…back to the cookies.

Chocolate Raspberry Ganache Filled Meltaway Cookies

What I really meant was seemingly-bottomless. The recipe made enough ganache to ice a 3-layer cake and make ganache filled cookies and still have enough left over to rub on a man-servant’s six-pack abs keep baking.

Not that I’m complaining. This Chocolate Raspberry Ganache is amazeballs.

Chocolate Raspberry Ganache Filled Meltaway Cookies

Sandwich it between two meltaway cookies and…ohhh myyyy gawwwddd.Chocolate Raspberry Ganache Filled Meltaway Cookies

Don’t fret, I cut down the Chocolate Raspberry Ganache recipe so that you wouldn’t be stuck in the same situation I am. If you have extra, make another batch of the meltaways because these babies are going to go quickly.


Chocolate Raspberry Ganache Filled Meltaway Cookies


    For the meltaway cookies:
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 6 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • For the chocolate raspberry ganache:
  • 9 ounces bittersweet chocolate, finely chopped
  • 3/4 cups heavy cream
  • 1/4 cup seedless raspberry jam
  • 2 tbsp unsalted butter
  • 1 pinch salt
  • 3/4 teaspoons vanilla extract


    For the meltaway cookies:
  • Line 2 cookie sheets with parchment paper; set aside.
  • In a small bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachmen, cream the butter, sugar and vanilla on low speed until combined.
  • Add the flour mixture and blend just until combined.
  • Transfer the mixture a pastry bag fitted with a star tip (I used a 1M Wilton). Pipe small rounds of dough onto the prepared baking sheets spaced 1-inch apart.
  • Freeze the dough for at least 20 minutes or overnight.
  • To bake, preheat oven to 325 degrees. Bake until lightly golden around the edges, about 15-17 minutes. Cool the cookies on the baking sheets.
  • For the ganache:
  • Place the chocolate into a large bowl.
  • In a medium saucepan, bring the cream, raspberry jam, butter and salt just to a boil.
  • Pour over the chocolate and let it stand for 1 minute.
  • Whisk until smooth, then add the vanilla extract.
  • Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate for no longer then 1 1/2 hours.
  • To assemble:
  • Transfer the ganache to a piping bag fitted with a round tip.
  • Pipe the filling onto half of the cookies, then top with the remaining cookies.

Recipe Source: The Galley Gourmet

  • Miss Messy
    Posted at 15:46h, 18 July Reply

    Meltaway cookies? These sound fantastic! Love the chocolate ganache!
    Miss Messy recently posted…Spinach and Ricotta Pita Bread PizzaMy Profile

  • Heather
    Posted at 16:09h, 18 July Reply

    If you need help with getting rid of ganache, you could make more of these and take them to your local fire department. Firemen love free cookies 😉 Just sayin’.
    Heather recently posted…Nites Out: La Tapatia (Austin, TX)My Profile

    • KWahlman
      Posted at 18:30h, 19 July Reply

      Genius idea!

  • Kristin
    Posted at 12:22h, 19 July Reply

    Oh my goodness, my mouth is watering! Sad I don’t live with you… also happy I don’t because I wouldn’t be able to stop 🙂
    Kristin recently posted…Friday FavoritesMy Profile

    • KWahlman
      Posted at 18:30h, 19 July Reply

      We can be chubby together 🙂 Or maybe we would just balance each other out, my junk food + your healthy recipes!

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