Description
Indulge in the delightful combination of rich chocolate and sweet raspberry with these delectable sandwich cookies. Perfect for holiday gatherings or a sweet treat any time of year!
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling and Chocolate Coating:
- ¾ cup seedless raspberry jam
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Chill Dough: Divide the dough, shape into disks, wrap, and refrigerate for at least 1 hour.
- Roll and Cut: Roll out the dough, cut out cookies, and bake.
- Assemble Cookies: Spread raspberry jam on half the cookies, then sandwich with the remaining cookies.
- Chocolate Coating: Melt chocolate chips with oil, then drizzle or dip cookies in the chocolate.
- Set and Serve: Let the chocolate harden before serving.
Notes
- For a neater drizzle, use a small zip-top bag to pipe the melted chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 14g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
