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Chocolate Raspberry Sandwich Cookies

Indulge in these delightful Chocolate Raspberry Sandwich Cookies with a soft chocolate exterior and a tangy raspberry filling. Perfect for family gatherings or a sweet treat any time!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted butter, softened Alternatively, use coconut oil or a Halal margarine.
  • 1 cup Granulated sugar
  • 1 large Egg
  • 1 teaspoon Vanilla extract Almond extract can be a fun twist.
  • 2 cups All-purpose flour
  • 1 2 Unsweetened cocoa powder
  • 1 2 Baking soda
  • 1 4 Salt
For the Raspberry Filling
  • 1 cup Fresh raspberries Use the freshest raspberries for the best flavor.
  • 1 cup Powdered sugar
  • 1 4 Raspberry jam

Method
 

Preparation
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the egg and vanilla extract, and continue to beat until well combined.
  3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
  5. Cover the dough with plastic wrap and refrigerate for about 1 hour.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
  3. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheets.
  4. Bake for 12 to 15 minutes or until the edges are firm. Allow them to cool on wire racks.
Filling and Assembly
  1. In a medium bowl, mash fresh raspberries and mix in the powdered sugar and raspberry jam until smooth.
  2. Once the cookies are cooled, spread a generous amount of raspberry filling on the flat side of one cookie and top it with another cookie.
  3. Press gently to adhere and serve fresh.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Thaw at room temperature or microwave for about 10 seconds.