Name: White Chocolate Raspberry Cookie Sandwiches
Prep time: 28 min
Cook time: 10 min
Total time: 38 min
Ingredients: 1 cup unsalted butter, room temperature; 3/4 cup brown sugar; 3/4 cup granulated sugar, plus ½ cup for rolling cookie dough in; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 50 g white chocolate, melted and slightly cooled; 2 ½ cups icing sugar, sifted; 2 tablespoons heavy whipping cream (35%); 1 teaspoon vanilla extract; 1 can E.D. Smith Raspberry Pie Filling

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These White Chocolate Raspberry Cookie Sandwiches are the perfect sweet treat! Soft and chewy sugar cookies are sandwiched together with silky smooth white chocolate buttercream and filled with E.D.SMITH^®Raspberry Pie Filling.

This recipe is sponsored by E.D.SMITH^®. All thoughts and opinions are my own. Thank you for supporting the brands that make Crème de Lacombe possible!

What you will need to make White Chocolate Raspberry Cookie Sandwiches:

Unsalted butter

Brown sugar & granulated sugar

2 eggs

Vanilla extract

All-purpose flour

Baking Soda

Salt

White Chocolate – You can use white chocolate chips or bars of white chocolate. The white chocolate gets melted down for the buttercream so it doesn’t matter!

Icing Sugar

Heavy whipping cream

Raspberry Pie Filling

How to make White Chocolate Raspberry Cookie Sandwiches

For the Cookies

Preheat your oven to 350^oF. Line baking sheets with parchment paper and set aside.

In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Next, add the eggs, and vanilla extract and mix until fully incorporated.

With the mixer on low, add the dry ingredients to the wet and mix until just combined.

Scoop large balls of cookie dough, about 2 ½ tablespoons, roll in extra sugar, and place evenly on prepared cookie sheets. For a flatter cookie, feel free to use the bottom of a glass to flatten the balls of dough slightly.

Bake for about 10 minutes or until golden around the edges.

Let cookies cool on a wire rack.

For the Buttercream

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and slightly cooled, melted white chocolate together until smooth.

With the mixer on low, slowly add in the powdered sugar one cup at a time.

Once all the powdered sugar is incorporated, add the vanilla extract and heavy cream. Beat on high speed for 3-5 minutes until light and fluffy.

Assembly

Once the cookies are cooled, pipe swirls of buttercream onto the bottom of half of the cookies.

Pipe or spoon about a tablespoon of raspberry pie filling into the center of each buttercream swirl.

Sandwich the remaining cookies on top.

How to make these White Chocolate Raspberry Cookie Sandwiches gluten-free:

These cookie sandwiches can easily be made gluten-free. Simply swap the all-purpose flour for equal amounts of a gluten-free one-to-one baking flour that has xanthan gum.

If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.

More fruity recipes to try:

Peach Crumble Cupcakes

Lemon Blueberry Cupcakes

Mini Lime Cheesecakes

White Chocolate Raspberry Cookie Sandwiches

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

cookie sandwiches

Prep time

minutes

Bake time

minutes

Ingredients

Cookies
1 cup unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup granulated sugar, plus ½ cup for rolling cookie dough in
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Buttercream & Filling
1 cup unsalted butter, room temperature
50 g white chocolate, melted and slightly cooled
2 ½ cups icing sugar, sifted
2 tablespoons heavy whipping cream (35%)
1 teaspoon vanilla extract
1 can E.D. Smith Raspberry Pie Filling

Directions

Cookies
Preheat oven to 350oF. Line baking sheets with parchment paper and set aside.
In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs, and vanilla extract and mix until fully incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until just combined.
Scoop large balls of cookie dough, about 2 ½ tablespoons, roll in extra sugar, and place evenly on prepared cookie sheets. For a flatter cookie, feel free to use the bottom of a glass to flatten the balls of dough slightly.
Bake for about 10 minutes or until golden around the edges.
Let cookies cool on a wire rack.
Buttercream
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and slightly cooled, melted white chocolate together until smooth.
With the mixer on low, slowly add in the powdered sugar one cup at a time.
Once all the powdered sugar is incorporated, add the vanilla extract and heavy cream. Beat on high speed for 3-5 minutes until light and fluffy.
Assembly
Once the cookies are cooled, pipe swirls of buttercream onto the bottom of half of the cookies.
Pipe or spoon about a tablespoon of raspberry pie filling into the center of each buttercream swirl.
Sandwich the remaining cookies on top.