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Chocolate Raspberry Sandwich Cookies

Delightful cookies featuring rich chocolate and tart raspberry jam, creating a heavenly treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Make sure butter is softened at room temperature.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For a gluten-free option, use a 1:1 gluten-free baking flour.
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Filling Ingredients
  • 1 cup raspberry jam Select your preferred brand or homemade.
  • Powdered sugar for dusting powdered sugar For an elegant finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (approximately 2-3 minutes with an electric mixer).
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until a dough forms.
  6. Roll the dough into small balls (about 1 inch) and place them on an ungreased baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 10-12 minutes or until the edges are firm but the centers are still slightly soft.
  8. Allow the cookies to cool completely before spreading raspberry jam on one cookie and placing another cookie on top to create a sandwich.
  9. Dust with powdered sugar for an elegant finish.

Notes

Store cookies in an airtight container at room temperature for up to five days. Can freeze assembled sandwiches for up to a month. Thaw at room temperature before serving.