Ingredients
- All-Purpose Flour
- Cocoa Powder
- Granulated Sugar
- Unsalted Butter
- Eggs
- Fresh Raspberries
- Powdered Sugar
- Vanilla Extract
- Baking Soda
- Salt
Instructions
- Preheat oven to 350°F (175°C). In a bowl, cream softened butter and granulated sugar until fluffy. Beat in eggs one by one, then mix in vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually combine with the wet mixture until blended.
- Chill dough for 30 minutes. Roll into 1-inch balls and place on lined baking sheets.
- Bake for 10–12 minutes until set but soft in the center. Cool on wire racks.
- For the filling, mash fresh raspberries and mix with powdered sugar until smooth.
- Spread raspberry filling onto half of the cooled cookies and top with another cookie to form sandwiches.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg