Tuesday, April 14, 2015

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!



  • 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
  • 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
  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.

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