So I love Raspberries.. I love Chocolate.
I figured I’d meld the two and make the ultimate Raspberry chocolate cookie,
even better.. a sandwich style cookie.
At first I really thought I was going to have a total flop on my hands when I initially made this.
Instead I was pleasantly surprised. This is now my favorite cookie, it’s kind of perfect..
I really do hope you’ll try my recipe,
and when you do please share your opinion as I love to hear feedback 🙂
Makes 60 Cookies total
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
3/4 Cup White Sugar
1/2 Cup Butter
1 Large Egg
2 Tablespoons Raspberry Preserves*
1/4 Teaspoon Tahitian Vanilla Extract
1/2 Teaspoon Raspberry Extract
1/4 Teaspoon Magenta Food Coloring
Preheat oven to 375
Mix together the dry ingredients on low speed, then add the remaining ingredients.
Once all combined it should form into a mass.
Using a round teaspoon to measure out the cookies and place on a parchment lined cookie sheet.
Wet your hands a little and lightly flatten the cookies to form a disc.
Bake for 8-10 minutes until slightly browned not completely!
Allow cookies to cool on wire rack before filling.
Chocolate Truffle Filling:
6 Oz Heavy Cream
1 Teaspoon Sugar
1/2 Teaspoon Butter
12 Oz Semi-Sweet Chocolate Chips*
In a small sauce pan heat heavy cream, sugar, and butter until it bubbles slightly. NOT boiling.
Put the chocolate into a metal bowl.
Pour the cream mixture over the chocolate,
and wait about 3 minutes before mixing.
Mix using a wire whisk, starting from the center and outward.
Let the mixture sit after mixing for about 20-30 minutes, or until a little thicker.
Once spreadable place the filling between the cookies and enjoy 🙂
*I can’t mention enough how better ingredients provide a better product overall.
If you wouldn’t eat it plain, why use it for your baked goods? Quality over quantity 🙂