What do you take to a small dinner party as a dessert? A cake? No, too hard to serve and plate and too many leftovers. Cupcakes? Again with the too many leftovers. Cookies? Not enough substance…How about cookie sandwiches!

These cookie sandwiches are a perfect treat for a summer cookout, or in my case a pizza party. I spent my weekend in Nashville and on Friday, Cory and I went to his bandmate’s house where he and his wife made us an awesome pizza dinner. We had a pesto pizza on whole wheat crust with spinach, mozzarella, and feta. Oh, so good!

I brought these cookie sandwiches as a throw together dessert. I made the cookies Thursday night (due to time constraints on Friday) and made the filling and assembled a few hours before dinner on Friday. In all, these delicate little beauties took about 1 hour to make.

RASPBERRY-WHITE CHOCOLATE COOKIE SANDWICHES
Adapted from Sweet Pea’s Kitchen

Ingredients

For the Cookies

A heaping 1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 Tablespoons unsalted butter, at room temperature
1-1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract

For the Filling

2 teaspoons sugar
6 oz. (1 carton) fresh raspberries
8 ounces white chocolate chips
1/3 cup heavy cream

Directions

For the Cookies

Preheat oven to 350F. Line 2 large baking sheets with parchment paper. Set aside.

In a medium sized bowl, whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer, cream together butter and sugar until fluffy. Add egg and vanilla extract. Beat a medium speed until thoroughly combined.

Reduce speed to low and gradually add the dry ingredients until combined. Don’t forget to scrap down the bowl as necessary.

Roll Tablespoon-sized pieces of dough into balls and place on parchment paper about 2 inches apart. These cookies flatten a lot!

Bake for 7 minutes, rotating the cookie sheet halfway through. Move parchment to a wire cooling rack and allow cookies to cool completely. The cookies will flatten out significantly.

For the Filling

In a food processor, puree sugar and raspberries.

Place a bowl under a fine meshed strainer and pour raspberry filling into the strainer. Push out the juice, leaving only the seeds in the strainer. Set aside.

Using a double boiler, or a makeshift double boiler, melt white chocolate. Once chocolate is melted, whisk in heavy cream in a steady stream.

Slowly whisk in raspberry juice. Refrigerate for 30 minutes.

Assembly

Spread approximately 2 teaspoons raspberry mixture onto the flat side of one cookie, top with the flat side of another cookie, forming a sandwich.

THE REVIEW

Mmmm…talk about your fruity-chocolatey guilt pleasure! First of all, the cookie portion of the sandwiches were buttery and gooey, almost like a sugar cookie, but a bit more rich. The filling had a very strong white chocolate flavor with a hint of raspberry tartness. The buttery flavors plus the hint of tartness made for a great, not-too-filling, dessert to our pizza meal!

What’s your favorite after dinner dessert?

Mine would have to be ice cream. Ice cream is totally my guilt pleasure. You really can’t beat a scoop (or two!) of Rocky Road after a great dinner.

Related articles

• White Chocolate Berry Napolean (domesticdivaeileen.wordpress.com)
• macarons part two (ovenloven.wordpress.com)
• Chocolate Cups with Raspberry Mousse (kitchen-chronicles.com)