Ingredients
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Eggs
- Fresh Raspberries
- Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
- Cream softened butter with granulated and brown sugars until fluffy.
- Add eggs one at a time along with vanilla; mix until smooth.
- Gradually combine wet and dry ingredients without overmixing.
- Drop tablespoon-sized balls of dough onto prepared sheets; bake for 10-12 minutes until edges are set.
- Cool cookies on racks, then prepare the raspberry filling by mashing fresh raspberries with powdered sugar.
- Spread raspberry filling between two cooled cookies to create sandwiches.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (40g)
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg