Description
These Chocolate Raspberry Sandwich Cookies are a delightful treat combining rich cocoa cookies with sweet, tangy raspberry filling. Each bite offers a chewy texture, deep chocolate flavor, and fruity contrast—perfect for desserts, tea-time snacks, or special occasions.
Ingredients
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1 cup (125g) all-purpose flour
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1/3 cup (35g) unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, softened
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2/3 cup (130g) granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup raspberry jam (seedless preferred)
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a bowl, whisk flour, cocoa powder, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy.
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Beat in egg and vanilla extract.
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Gradually mix in dry ingredients until dough forms.
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Chill dough for 30 minutes.
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Roll dough into 1-tbsp balls and flatten slightly on baking sheet.
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Bake for 10-12 minutes until edges are set. Cool completely.
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Spread 1 tsp raspberry jam on the bottom of one cookie and sandwich with another.
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Store in an airtight container.
Notes
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For a smoother filling, mix jam with a spoonful of buttercream.
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Store cookies at room temperature for up to 5 days.
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For a twist, use strawberry jam or a chocolate spread instead.
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Chilling dough is essential to maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes