Chocolate Raspberry Sandwich Cookies Recipe

Name: Chocolate Raspberry Sandwich Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 to 12 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup confectioners’ sugar; 1/2 cup Dutch cocoa powder; 1/2 teaspoon kosher salt; 1 teaspoon vanilla extract; 1 large egg; 1/2 teaspoon baking powder; 2 cups unbleached all-purpose flour; 4 ounces cream cheese, cold; 2 1/2 tablespoons unsalted butter, at room temperature; 1/4 teaspoon kosher salt; 1 cup confectioners’ sugar, sifted; Pink icing gel color (optional); 1/2 cup fresh raspberries, coarsely chopped

Ingredients

1 cup (2 sticks) unsalted butter
1 cup confectioners’ sugar
1/2 cup Dutch cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking powder
2 cups unbleached all-purpose flour
4 ounces cream cheese, cold
2 1/2 tablespoons unsalted butter, at room temperature
1/4 teaspoon kosher salt
1 cup confectioners’ sugar, sifted
Pink icing gel color (optional)
1/2 cup fresh raspberries, coarsely chopped

	PREP TIME 30m	COOK TIME 10m	TOTAL TIME 40m
YIELD 10 to 12 servings

Instructions

To make cookie dough, combine butter and sugar in bowl of electric mixer. Beat together on low speed, then increase to medium-high speed and continue to beat until smooth and fluffy, about 2-3 minutes. Blend in cocoa powder. Blend in salt and vanilla extract. Scrape down sides of bowl and blend in egg. With mixer on low speed, add in baking powder and flour and mix just until dough forms. Form dough into ball, wrap tightly in plastic wrap and refrigerate until firm, at least 2 hours.
While the dough chills, make the filling. Combine cream cheese and butter in bowl of electric mixer. Beat until smooth, about 2 minutes. Add in salt and confectioners’ sugar and beat until smooth, about 2 more minutes. Tint with pink gel coloring, if desired. Add in raspberries and beat on low speed just until somewhat crushed and no large chunks remain.
To bake the cookies, preheat the oven to 350?F. Line baking sheets with parchment paper or silicone baking mats.
Place cookie dough on lightly floured work surface and roll into even layer, about 1/4-inch thick. Use 2 to 2 1/2 inch heart cookie cutters to cut out cookie shapes and place on prepared baking sheets.
Bake, rotating sheets halfway through, until tops are just set, about 9-10 minutes total. Remove from oven. Let rest for a few minutes, then transfer to wire rack to cool completely.
Transfer filling to pastry bag with plain round tip. Pipe small amount of filling onto flat side of one cookie, then sandwich together with another cookie. Repeat with remaining cookies and filling.