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This dark chocolate raspberry cookie sandwich recipe transforms simple ingredients into an elegant treat perfect for special occasions. The rich chocolate shortbread cookies paired with fluffy raspberry buttercream creates a delightful balance of flavors that looks as impressive as it tastes.
I first made these cookies for my sister's bridal shower, and they disappeared before any other dessert. The beautiful pink filling against the dark chocolate cookies made them not just delicious but completely Instagram worthy.
Ingredients
- For Cookies
- Unsalted butter: Room temperature for a tender crumb
- Truvia Sweet Complete All Purpose Sweetener: Creates perfect sweetness without the sugar
- Vanilla extract: Adds depth to the chocolate flavor
- Kosher salt: Enhances both the chocolate and sweet notes
- Large egg: Binds everything together and adds structure
- Dutch process cocoa powder: Provides that deep chocolate flavor; look for high quality brands
- All purpose flour: Creates the perfect cookie structure
- For Raspberry Buttercream
- Fresh or frozen raspberries: For natural flavor and beautiful pink color
- Truvia Sweet Complete All Purpose Sweetener: Balances the tartness
- Water: Helps create the raspberry reduction
- Unsalted butter: Room temperature for the fluffiest frosting
- Truvia Confectioners Sweetener: For smooth texture without grittiness
- Vanilla extract: Complements the raspberry flavor
- Heavy cream: Adjusts consistency for perfect piping
- Pinch of salt: Balances sweetness and enhances flavor
How To Make Dark Chocolate Raspberry Cookie Sandwiches
- Prepare the chocolate cookies:
- Begin by creaming butter and Truvia Sweet Complete until smooth and creamy in your stand mixer. This takes about 2 minutes at medium speed. Make sure your butter is truly at room temperature for the best texture. Add vanilla and salt mixing until well combined. This builds the flavor foundation of your cookies. Add egg and mix until fully incorporated scraping down the sides of the bowl to ensure even mixing.
- Create the chocolate dough:
- Add sifted cocoa powder and mix on low speed until combined. Sifting prevents cocoa lumps for the smoothest dough. Gradually add flour half cup at a time mixing until dough forms a ball around the paddle attachment. The dough will initially seem dry but continue mixing until it comes together. If needed add small amounts of milk half tablespoon at a time.
- Roll and chill the dough:
- Transfer dough to parchment paper and cover with a second sheet. Roll the dough between parchment layers until one quarter to one half inch thick. This technique prevents sticking without adding extra flour. Slide the rolled dough onto a cookie sheet keeping the parchment intact. Refrigerate for a full 60 minutes to firm up the dough for clean cutting.
- Cut and bake the cookies:
- Remove chilled dough and cut circles using a 2 inch round cookie cutter. Transfer cut cookies to a parchment lined baking sheet leaving an inch between each. The cookies hold their shape without spreading. Chill cut cookies for an additional 15 minutes while preheating oven to 350 degrees. Bake for 9 to 10 minutes until edges firm up and centers set. Cool on sheets for 5 minutes then transfer to wire rack.
- Create raspberry filling:
- Cook raspberries with Truvia Sweet Complete and water in a saucepan over medium heat. Stir frequently pressing berries against the pot to break them down. Continue heating until mixture thickens enough to coat the back of a spoon. Strain through a fine mesh strainer to remove seeds and cool completely. This creates intense raspberry flavor without the grittiness of seeds.
- Make buttercream frosting:
- Beat room temperature butter until pale and creamy about 2 minutes. Gradually add Truvia Confectioners Sweetener mixing on low speed until incorporated. Increase speed to medium high and beat 2 to 3 minutes until lightened. Add raspberry puree and salt to taste adding one tablespoon at a time until desired color develops. Adjust consistency with heavy cream or additional sweetener as needed. Beat on high for one final minute until extremely light and fluffy.
- Assemble cookie sandwiches:
- Transfer buttercream to a piping bag fitted with a large star tip. Pipe a decorative swirl onto the flat side of one cookie and top with a second cookie pressing gently to create a sandwich. The star tip creates a beautiful pattern visible from the sides. Refrigerate assembled cookies to set the filling before serving allowing the flavors to meld together.
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The raspberry filling is truly the star of this recipe. I discovered that letting the cookies sit overnight in the refrigerator allows the moisture from the filling to slightly soften the cookies creating the perfect texture contrast between the tender cookie and creamy filling.
Storage Tips
These cookie sandwiches will keep beautifully for up to 5 days when stored in an airtight container in the refrigerator. The filling actually helps keep the cookies from drying out. For longer storage you can freeze the assembled cookies for up to a month. Simply layer them between pieces of parchment paper in a freezer safe container and thaw in the refrigerator overnight before serving.
Flavor Variations
While raspberry creates a stunning classic combination with the chocolate cookies you can easily customize this recipe with different fruit purees. Try blackberry for a deeper purple filling or strawberry for a lighter pink. You can even experiment with adding extracts like almond or orange to the buttercream for different flavor profiles. For chocolate lovers add a tablespoon of cocoa powder to the buttercream for a chocolate raspberry filling.
Serving Suggestions
These elegant cookie sandwiches deserve special presentation. Arrange them on a tiered serving plate for parties or bridal showers. They pair beautifully with champagne for celebrations or afternoon tea. For a dessert table arrange cookies in concentric circles on a round platter for a flower like display that showcases the pink filling. During the holidays dust the edges with a little edible gold dust for extra sparkle.
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Frequently Asked Questions
- → How do I prevent the dough from drying out?
If your dough seems dry, add ½ tablespoon of milk at a time until it comes together while mixing. Be careful not to overhydrate the dough.
- → Can I use frozen raspberries for the buttercream?
Yes, you can use either fresh or frozen raspberries. If using frozen, thaw them before making the puree, and strain any excess liquid to avoid runny frosting.
- → Can I substitute the sweetener with regular sugar?
Yes, regular sugar can be used in place of the Truvia® Sweetener, but the measurements might slightly vary, so adjust based on taste and consistency.
- → How do I store these cookies after assembling?
Store the assembled cookies in an airtight container in a cool, dry place or refrigerate if the environment is warm. Allow to come to room temperature before serving.
- → Can I make the dough in advance?
Yes, the dough can be made ahead and chilled in the refrigerator for up to 2 days or frozen for longer storage. Thaw slightly before rolling and cutting.
- → What other fillings can I use aside from raspberry buttercream?
You can experiment with other fillings such as chocolate ganache, vanilla frosting, or even a cream cheese-based frosting for a unique flavor.