Chocolate Dipped Raspberry Sandwich Cookies
Melt in your mouth butter cookies filled with a tangy raspberry filling and dipped in rich, velvety chocolate,
Ingredients
- ¾ cup unsalted butter slightly softened
- ½ tsp vanilla extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2 ¼ cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tsp unmelted coconut oil can also use milk or heavy cream
- 1 cup fresh raspberries
- 1 tbsp granulated sugar
- 1 tsbp lemon juice
Instructions
- Pre-heat oven to 375 degrees
- Place rasberries, lemon juice and sugar into a small saucepa and bring to a boil then turn the heat to med-low and cook for 10 minutes stirring every couple of minutes until it forms a jam like texture. If there are still chunks of fruit, use a fork to mash tem up. Set aside and allow to cool.
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt
- In a stand mixer, cream butter, and sugar until light and fluffy
- Beat in the egg, vanilla extract until thoroughly combined
- Gradually add flour mixture until well blended
- Cover with plastic wrap and place in fridge for one-hour
- Remove the dough from the refrigetor for about 15 mins or until the dough softens enough to scoop it out.
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Bake for 10-12 minutes. You want to remove them from the oven when they feel undercooked. You don't want them to get brown or crisp around the edges.
- Place on a wire rack until thoroughly cooled
- Once completely cooled, spread 1 tbs of rasberry jam on the flat side of one cookie. Press another cookie into it to form a sandwich
- Place the chocolate chips and coconut oil in a small bowl and microwave at 30 second intervals until smooth. You can also melt over the stovetop.
- Dip half of the sandwich cookie into the chocolate, shaking off excess chocolate, and place on parchment paper or a silicone mat
- Allow to dry for 15-30 minutes.
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