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This dark chocolate raspberry cookie sandwich recipe transforms simple ingredients into an elegant treat perfect for special occasions. The combination of rich chocolate shortbread cookies with vibrant raspberry buttercream creates a dessert that's as beautiful as it is delicious.
I first made these cookies for a friend's birthday gathering, and they disappeared within minutes. The combination of dark chocolate with tangy raspberry has become my signature dessert for special occasions, always prompting requests for the recipe.
Ingredients
- For Cookies:
- Unsalted butter: At room temperature ensures proper creaming and texture
- Truvia Sweet Complete All-Purpose Sweetener: Provides sweetness without sugar
- Vanilla extract: Adds depth and enhances the chocolate flavor
- Kosher salt: Balances the sweetness and intensifies the chocolate
- Large egg: Binds the dough and adds structure
- Dutch process cocoa powder: Creates that deep dark chocolate color and flavor look for high-quality brands
- All-purpose flour: Provides structure; use the spoon and level method for accuracy
- For Raspberry Buttercream:
- Fresh or frozen raspberries: Create the natural flavor and color
- Truvia Sweet Complete All-Purpose Sweetener: Sweetens the raspberry puree
- Water: Helps create the right consistency for the puree
- Unsalted butter: At room temperature is essential for a fluffy frosting
- Truvia Confectioner's Sweetener: Provides structure and sweetness
- Vanilla extract: Enhances the raspberry flavor
- Heavy cream: Adjusts the consistency for perfect piping
- Salt: Balances the sweetness and brings out the raspberry flavor
How To Make Dark Chocolate Raspberry Cookie Sandwiches
- Prepare the Cookie Dough:
- Beat the softened butter and Truvia Sweet Complete until the mixture is light and fluffy, about 2 minutes. This step incorporates air which helps create tender cookies. Add vanilla and salt, mixing until fully combined, then incorporate the egg, making sure to scrape down the sides of the bowl.
- Mix in Dry Ingredients:
- Add the sifted cocoa powder on low speed until completely incorporated. The mixture will look dark and fudgy. Gradually add the flour, half a cup at a time, mixing just until the dough pulls away from the sides of the bowl and forms around the paddle. If the dough seems too dry, add tiny amounts of milk but be patient as it often comes together with continued mixing.
- Roll and Chill:
- Transfer the dough to parchment paper and cover with another sheet. Roll the dough between the parchment to a quarter to half inch thickness, ensuring even cookies. Slide the entire sheet onto a cookie sheet and refrigerate for one hour. This chilling step is crucial for preventing spread and achieving clean edges.
- Cut and Bake:
- Remove the chilled dough and cut circles with a 2-inch round cutter. Transfer rounds to a parchment-lined baking sheet, spacing them an inch apart. Rechill cutout cookies for 15 minutes while preheating your oven to 350°F. Bake for 9 to 10 minutes until edges are firm but centers still look slightly soft. Cool on the sheet for 5 minutes before transferring to a wire rack.
- Create Raspberry Puree:
- Combine raspberries, Truvia, and water in a saucepan over medium heat, stirring frequently. Press berries against the sides of the pot to release juices and continue cooking until mixture thickens enough to coat the back of a spoon. Strain through a fine mesh strainer to remove seeds and cool completely.
- Make the Buttercream:
- Beat room temperature butter until pale and fluffy, about 2 minutes. Gradually add Truvia Confectioner's Sweetener, mixing on low until incorporated, then increase speed to medium-high for 2 to 3 minutes. Add cooled raspberry puree gradually to achieve desired color and flavor. Adjust consistency with heavy cream if needed, then beat on high speed for one final minute to incorporate air.
- Assemble the Sandwiches:
- Transfer buttercream to a piping bag fitted with a star tip. Pipe a spiral of frosting onto the flat side of one cookie and top with another cookie, pressing gently to create a sandwich. Refrigerate assembled cookies to set the buttercream before serving.
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The raspberry buttercream is truly the star of this recipe. I discovered that straining the raspberry puree makes all the difference in achieving that smooth silky texture. My family now requests these cookies for every special occasion and I love watching people's faces light up when they take their first bite.
Storage Tips
These cookie sandwiches will stay fresh for up to 5 days when stored in an airtight container in the refrigerator. The filling contains dairy so room temperature storage isn't recommended for longer than a few hours. For best results place parchment paper between layers of cookies to prevent sticking. Allow cookies to come to room temperature for about 15 minutes before serving for the best flavor and texture experience.
Making Ahead Options
These cookies work beautifully for advance preparation. The chocolate shortbread dough can be made up to 3 days ahead and stored wrapped in the refrigerator. You can also freeze the baked unfilled cookies for up to 1 month in an airtight container. The raspberry puree can be prepared up to 5 days ahead and stored in the refrigerator, making assembly quick and easy when needed. Complete sandwiches can be assembled up to 2 days before serving.
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Serving Suggestions
These elegant cookie sandwiches deserve special presentation. Arrange them on a white cake stand or platter for maximum visual impact. They pair beautifully with afternoon tea, especially Earl Grey or a fruity herbal blend. For dessert, serve alongside coffee or a glass of champagne for celebrations. These cookies also make a stunning addition to dessert platters paired with fresh berries, chocolate truffles, and small pastries.
Frequently Asked Questions
- → How do I achieve the perfect cookie texture?
Ensure the butter is at room temperature and do not overmix the dough. Chilling the dough helps maintain the cookies' shape during baking.
- → Can I use frozen raspberries for the buttercream?
Yes, both fresh and frozen raspberries work well. Make sure to cook and strain the puree to achieve a smooth texture.
- → What is the best way to store these cookies?
Store the cookies in an airtight container in a cool, dry place. You can also refrigerate them to keep the buttercream firm.
- → How long does the dough need to chill?
Chill the dough for at least 60 minutes initially, and again for 15 minutes after cutting the cookie shapes for the best results.
- → Can I make the cookies ahead of time?
Yes, you can prepare the cookies and buttercream a day in advance. Assemble the sandwich cookies shortly before serving for optimal freshness.
- → What can I substitute for the Truvia® sweetener?
You can use regular granulated sugar and powdered sugar in equal measure if preferred, although the sweetness level may vary slightly.