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These dark chocolate raspberry cookie sandwiches have a light and fluffy raspberry buttercream filling sandwiched between two delicious chocolate shortbread cookies. As pretty as they are delicious, these cookies make the perfect homemade treat for Valentine’s Day!
There are lots of ways to say “I Love You” but the way to my heart is always through cookies. And chocolate. Chocolate cookies did you say? Even better. It might be tradition to give your person a box full of chocolates on Valentine’s Day, but who wouldn’t adore a freshly baked treat made with love? Whether you are baking for the whole fam or just your boo, everyone will fall head over heals for these dark chocolate sandwich cookies stuffed with a fresh and fluffy buttercream. When you combine chocolate and raspberries, there’s really nothing more to be said. These cookies are equals parts pretty and petite and I can’t think of a sweeter Valentine’s Day treat for your favorite people. So without further adieu, let me tell you how to make them.
WHAT YOU NEED TO MAKE DARK CHOCOLATE RASPBERRY COOKIE SANDWICHES
Cookies are great and all, but how about two rich, dark chocolate cookies stuffed with a super fluffy, fresh raspberry filling? Umm, yes please! And as if it couldn’t get any better, we’re making this stuffed cookie situation with less sugar. Yep, that’s right. You get to have your cookie{s} and eat them too, along with the box of chocolates if your heart desires. Because #balance. That’s where Truvia® Sweet Complete™ All Purpose Calorie-Free Sweetener comes in. It has zero calories per serving and bakes, browns, sweetens and measures like sugar in recipes. I love that I can sweeten these cookie sandwiches without any complicated conversions while also limiting how much sugar is in the recipe overall. On top of all these baking wins, these cookie sandwiches are also super easy to make with just a handful of pantry staples.
Here’s what you’ll need….
- Flour
- Butter
- Truvia® Sweet Complete All Purpose Sweetener
- Truvia ® Confectioner’s Sweetener
- Cocoa powder
- Salt
- Vanilla
- Raspberries {fresh or frozen}
HOW TO MAKE PERFECT DARK CHOCOLATE RASPBERRY COOKIE SANDWICHES
Cookie sandwiches are by far my favorite thing to bake and I’ve got all the tips and tricks you need to make perfect cookie sammies every time. These cookies are as much fun to make as they are to eat and with a few helpful hints you can make cookies pretty enough to share with all of your sweethearts.
Use room temperature ingredients. Softened butter and room temperature eggs are a must for a smooth chocolate cookie dough. Take your butter and eggs out of the fridge an hour or two before baking for best results.
Do not over mix the dough. The dough may seem a bit crumbly at first but give it time to come together. Once the dough begins to form a ball, don’t be tempted to over mix. Kneading the dough too much can lead to a tough, dry cookie.
Chill the dough. Once the dough comes together, form it into a ball and then put a little elbow grease into it and press the dough into a disc. Wrap in plastic wrap and chill for an hour before rolling out the dough on a flat surface dusted with cocoa powder. Roll the dough about 1/4″ thick and use a 2-inch round cookie cutter to cut circles. Heart shape cut outs would be super cute too – choose your own adventure here. Chill the cookie dough cutouts on a parchment lined baking sheet for 20 minutes before baking in a preheated oven. The extra chilling time helps to keep the cookies from spreading in the oven so don’t be tempted to skip this step.
Cool completely. These pretty little cookies might look fancy, but assembling the cookie sandwiches is easy! Simply cool the cookies completely and then pipe a swirl of raspberry buttercream to the flat side of one cookie. Top with a second cookie. Gently press them together and tah-dah….you’ve got the cutest lil’ cookie sandwich ever!
TIPS FOR THE BEST RASPBERRY BUTTERCREAM
Raspberry buttercream is such a welcome change from chocolate and vanilla and seriously, who doesn’t love pink frosting? That pretty pink is all natural folks so put away the food coloring and let the berries do all the work. To make the frosting we start by simmering a cup of berries with a scoop of Truvia® Sweet Complete™ All Purpose Sweetener and a tablespoon or two of water. I use fresh raspberries but frozen will work in a pinch! Cook the berries over low heat until they break down and the juices are released. Once the berry juice begins to thicken, remove it from the heat and strain the juice into a small bowl. Once the juice has cooled down, cream the butter in the bowl of stand mixer until it’s light and fluffy. Next we’ll add in Truvia® Confectioner’s Sweetener – like Sweet Complete™ this is also zero calories per serving and measures cup-for-cup with traditional powdered sugar in recipes. It’s deliciously sweet and perfect for making frosting, dusting over lemon bars or dressing up a bundt cake, and everyday sweetening! Add the Truvia® Confectioner’s Sweetener to the butter slowly and mix until well combined. Next we’ll add in our raspberry juice and a bit of heavy cream and beat for a full five minutes on high speed until our frosting is super fluffy.
CAN YOU MAKE THE BUTTERCREAM AHEAD OF TIME?
Absolutely! Make the frosting as directed a day or two in advance and then store it in the refrigerator tightly covered. When you are ready to assemble your cookies, simply bring the buttercream to room temperature and then whip it again using the paddle attachment of a stand mixer. If the frosting is too thick, add more heavy cream until it reaches the desired consistency. Easy peasy!
LET’S TALK SWAPS
Without a doubt, chocolate and raspberry are a match made in heaven. They go together like, well, you and your Valentine. One of the things I love most about these cookies, aside from how delicious they are, is that you an easily customize the filling with your lovebug’s favorite flavor. Here’s a few of my personal faves…
Classic vanilla. For a leveled up cookies and cream vibe, omit the raspberry juice and add an extra teaspoon of vanilla in the buttercream. Or really sweeten the deal and use vanilla bean paste. Delicious!
Minty mint. Chocolate and mint is always a winning combo. Add a drop or two of peppermint extract to the frosting. Don’t go overboard here – less is more.
Strawberry. Strawberries and chocolate is so very Valentine-y. Use an equal amount of fresh strawberry juice in the place of the raspberries.
Double Chocolate. Double the chocolate, double the fun! For an extra chocolatey indulgence, omit the raspberry juice and sift in 1/4 cup of Dutch process cocoa powder along with the Truvia® Confectioner’s Sweetner. The frosting will be stiff so add a bit of extra heavy cream until you reach the desired consistency. If you’re feeling extra festive, dip one half of the assembled cookie sandwich into a bowl of melted chocolate for a truly decadent dessert.
HOW TO STORE COOKIE SANDWICHES
These dark chocolate raspberry cookie sandwiches will keep well tightly wrapped in a cool, dry place. Store them in the refrigerator for up to 3 days. Good luck not polishing these off on day one. You’ll be happy to know these cute-as-can-be cookie sandwiches make a great gift for any occasion. Chill the cookies until the frosting is set and then wrap them in cookie boxes or cellophane bags with ribbon.
If you do nothing else on Valentine’s Day, make a batch of these frosting filled dark chocolate raspberry cookie sandwiches. There’s not a single heart out there that can’t be won over with this delicious duo.
Happy baking loves!
Print
Dark Chocolate Raspberry Cookie Sandwiches
- Prep Time: 20
- Cook Time: 10 + chilling time
- Total Time: 0 hours
- Yield: 16-20 1x
Description
These dark chocolate raspberry cookie sandwiches have a light and fluffy raspberry buttercream filling sandwiched between two delicious chocolate shortbread cookies. As pretty as they are delicious, these cookies make the perfect homemade treat for Valentine’s Day!
Ingredients
For Cookies
10 TBSP unsalted butter, room temperature
1 cup Truvia® Sweet Complete™ All-Purpose Sweetener
1 tsp vanilla
¾ tsp kosher salt
1 large egg, room temperature
1/2 cup Dutch process cocoa powder, sifted
2 1/2 cups all-purpose flour, spooned and leveled
For Raspberry Buttercream
1 cup raspberries (fresh or frozen)
4 TBSP Truvia® Sweet Complete™ All-Purpose Sweetener
1–2 TBSP water
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 ½ cups Truvia® Confectioner’s Sweetener, sifted
1 tsp vanilla
2–3 TBSP heavy cream
pinch of salt
Instructions
For Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and Truvia® Sweet Complete™ until smooth and creamy.
Add in the vanilla and salt. Mix on medium speed until well combined.
Scrape down the sides of the bowl and then add the egg. Mix until incorporated.
Add the sifted cocoa powder and mix on low speed until combined.
Add the flour, ½ cup at a time until the dough begins to form a ball around the paddle attachment and pull away from the sides of the bowl.
The dough may seem dry at first, but continue mixing until it comes together. You can add a ½ tablespoon of milk at a time to the mixture if needed.
Transfer the dough to a large piece of parchment paper and top with a second piece of parchment. Use a rolling pin to roll the dough between the layers of parchment until 1/4-1/2” thick.
Carefully slide the dough onto a large cookie sheet, keeping the parchment paper in place.
Chill for 60 minutes.
Remove the dough from the fridge and use a 2 inch round cookie or biscuit cutter to cut circles in the dough. Use a spatula to transfer the dough to a parchment lined cookie sheet, leaving just an inch between each cookie. The cookies will not spread. Gather up scraps of dough and repeat the steps by rolling the dough between two layers of parchment and chilling if the dough is too soft.
Place the prepared cookie rounds in the refrigerator and chill for an additional 15 minutes.
Meanwhile, preheat the oven to 350 degrees.
Bake the cookies for 9-10 minutes or until the edges look firm and the center of the cookies are set.
Remove the cookies from the oven and allow the cookies to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
For Raspberry Buttercream
Place raspberries, Truvia® Sweet Complete™ All-Purpose Sweetener and water in a small saucepan over medium heat. Stirring often, heat the berries until the berries begin to release their juices. Use a wooden spoon to stir, pressing the fruit up against the sides of the pot to help break down the fruit. Continue heating and stirring until thickened. The puree should coat the back of a spoon.
Remove the pot from the heat and strain it through a fine mesh strainer into a small bowl. Let sit at room temperature until cooled. You may place the puree in the refrigerator to speed this along.
Place the butter in the bowl of a stand mixer and beat until pale and creamy, about 2 minutes.
Add the Truvia® Confectioner’s Sweetener ½ cup at a time, mixing on low speed until all of the sugar is combined. Increase speed to medium high and mix for 2-3 minutes until light and fluffy.
Add the raspberry puree and salt to the butter and sugar mixture. Add one tablespoon at a time until desired color is reached. If frosting is too thick, add heavy cream one tablespoon at a time. If too thin, add more Truvia® Confectioner’s.
Beat the frosting on high speed for 1 minute until light and fluffy. Transfer the buttercream to a piping bag fitted with a large star tip. Pipe a swirl of buttercream onto the flat side of one cookie and top with a second cookie. Gently press together to form a sandwich. Repeat with additional cookies.
Place cookies in the refrigerator to allow frosting to set before serving.
Notes
Store cookies tightly covered in a cool, dry place.
Double Chocolate Espresso Muffins
5 Comments
suzanne
June 12, 2021 at 2:58 amThese were delicious. The butter cream was luscious.
Parimala Stephens
February 9, 2021 at 2:27 pmHow fun! a Sugar-free cookie! If I didn’t want to make the cookie chocolate, how should I adjust? take out the cocoa powder and add more flour? Thanks your sharing a fun recipe!
Heather Mubarak
February 12, 2021 at 2:13 amThe recipe is created for a chocolate version so the texture will not be the same if you simply omit the cocoa powder in the recipe. I’ll be working on some new vanilla sugar sandwich cookies soon…stay tuned!
Peggy McGough
February 6, 2021 at 9:20 pmI’m a very new Instagram subscriber. And my daughter suggested this recipe. Unfortunately we don’t react well to Truvia. Could I use regular sugar and if so, how much?
Looking forward to making this for my Valentine of 53 years.
Thank you so much!
Heather Mubarak
February 6, 2021 at 9:52 pmHi Peggy. Yes, Truvia measures cup-for-cup like granulated and confectioner’s sugar so you can substitute with equal quantities. Hope you love these sweet little cookies as much as we do!