Description
Delightfully rich and moist chocolate sandwich cookies filled with a luscious raspberry and buttercream filling, perfect for a sweet treat or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1/2 cup raspberry jam
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk as needed
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps give the cookies a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time for proper incorporation, then stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms, avoiding overmixing to maintain tenderness.
- Form and Bake Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly and bake for 10 to 12 minutes until set.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack to prevent breaking when handling.
- Prepare Filling: Beat the softened butter with powdered sugar and vanilla extract until smooth and fluffy. Add milk a tablespoon at a time as needed to achieve a spreadable consistency.
- Assemble Sandwich Cookies: Spread a thin layer of raspberry jam on the bottom side of one cookie and a layer of the buttercream filling on the bottom of another. Press the two together gently to form a sandwich. Repeat with remaining cookies.
Notes
- For a richer chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- Store the assembled cookies in an airtight container for up to 4 days to keep them fresh.
- You can use raspberry preserves or seedless jam for the filling depending on your texture preference.
- Chilling the cookies briefly after assembling helps the filling set and makes them easier to handle.
