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!
10 TBSP unsalted butter, room temperature
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)
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
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.
Store cookies tightly covered in a cool, dry place.