Chocolate Raspberry Cookies

Welcome to the fifteenth post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

I have been trying to think of something to write for quite some time now. Since I couldn't think of anything funny, I thought I would use this time to thank you. 

Thanks to everyone who reads my blog. I really appreciate all of your support! 

I love reading your comments, seeing your re-pins on Pinterest and your likes on Facebook. Thank you so much!

____________________

CHOCOLATE RASPBERRY COOKIES

INGREDIENTS:

Batter:

• 3/4 cup unsalted butter, melted
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. almond extract

Filling:

• 1 cup unsalted butter, softened
• 1/4 cup seedless raspberry jam
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/8 tsp. salt
• 4 cups powdered sugar

DIRECTIONS:

1. Preheat oven to 350.
2. Beat butter and sugars until smooth. Add eggs and extracts and stir until well combined. Slowly add the rest of the ingredients.
3. Bake for 8-10 minutes. (Use a 2 tsp. cookie scoop.)
4. For the filling, beat the butter, jam, extracts and salt. Slowly add the powdered sugar and stir until smooth and fluffy. On a high speed setting, whip the filling for a few minutes.
5. When the cookies are cool, put filling on half the cookies (with a piping bag or a spatula) and then place the other half of the cookies on top.

____________________