Cookies, Bars & SquaresDesserts & Sweet TreatsE.D.SMITH® Pie FillingsEasyHoliday, Christmas & New YearsSpring & EasterThanksgiving, Autumn & Halloween
White Chocolate Raspberry Cookie Sandwiches
These White Chocolate Raspberry Cookie Sandwiches by Kelsey Lacombe from @cremedelacombe 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.
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 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Buttercream & Filling
- 1 cup unsalted butter, room temperature
- 50 g. white chocolate, melted and slightly cooled
- 2 1/2 cups icing sugar sifted
- 2 tbsp. heavy whipping cream, 35%
- 1 tsp. vanilla extract
- 1 can E.D.SMITH® Raspberry Pie Filling
Directions
Cookies
- Preheat oven to 350F. 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.
