Chocolate Raspberry Sandwich Cookies -
Two chewy chocolate cookies surround a swirl of creamy raspberry frosting. It’s a perfect way to treat yourself or someone special. The chocolate-raspberry combo seems a bit underrated to me. What do you think? People go gaga for chocolate and peanut butter or chocolate strawberry while this pair sits quietly in the back of the room. But not anymore! Your friends and family will be begging for more when you share these cookies.
While they make pretty gifts, you’ll probably end up grabbing a few for yourself. So, you might want to make a double batch.
This is the same simple base cookie recipe I use in my coconut candy sandwich cookies. To start, sift together your dry ingredients; flour, cocoa, baking soda, and salt.
In a separate bowl, combine butter, brown sugar, white sugar, eggs, vanilla extract, and almond extract. If you’ve visited before, you know I love to sneak in a splash of almond extract to add a little extra something to my cookies.
Combine your wet and dry ingredients.
Scoop the dough about two inches apart onto ungreased cookie sheets. Cookie scoops are some of my favorite kitchen utensils!
Let cookies cool on pans for about five minutes. Then place them on a wire rack to cool completely. It’s hard to fight that urge to taste test but I know you can do it! We need all of these for later!
Distract yourself by whipping up the buttercream while they cool. Beat the butter, jam, flavorings, and salt together. Then gradually beat in powdered sugar until it’s smooth.
Place half of the cookies upside down then top them with frosting. I used a Wilton 1M swirl. It’s so pretty! You can use any tip you like, or even a spoon.
Top the frosting with another cookie and enjoy!
These make beautiful desserts for Mother’s Day or a tea party. You could also serve them as Christmas cookies.
I originally created this recipe for Parade.
- 1½ cups flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup unsalted butter, softened
- ¼ cup natural seedless raspberry jam
- 1 tsp vanilla extract
- ½ tsp almond extract
- 4 cups powdered sugar
- ⅛ tsp salt
- Preheat oven to 325 degrees. In small bowl, sift flour, cocoa, baking soda, and salt. Set aside.
- In large bowl, beat melted butter and sugars on medium speed until smooth. Add eggs, vanilla extract, and almond extract. Beat on medium speed until well combined. On low speed, gradually beat in flour mixture until just combined. Measure scoops containing two teaspoons of dough. Place two inches apart on ungreased cookie sheets. Bake for 8-10 minutes until the edges are set. Let cookies cool on pans five minutes. Remove to wire rack to cool completely.
- In large bowl, beat butter, jam, extracts, and salt until smooth. Gradually beat in powdered sugar. Beat until smooth and fluffy. Turn half of the cookies upside down. Cover those halves with filling. Top with remaining cookies.
- Store in an airtight container for up to three days.