Raspberry Chocolate Chip Sandwich Cookies

Try these amazing Raspberry Chocolate Chip Sandwich Cookies.


Recipe by Mimi Council.


plate full of Raspberry Chocolate Chip Sandwich Cookies served with a jar of milk




Raspberry Chocolate Chip Sandwich Cookies

Makes 18


Dough

1 cup (226 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar, sifted

1 tablespoon all natural raspberry flavor (like Frontier Co-Op)

255 grams (2 cups) organic all purpose flour

142 grams (3/4 cup) semi sweet chocolate chips


Filling

1/2 cup (113 grams) organic salted butter, softened

226 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted

1 teaspoon all natural Raspberry Flavor (like Frontier Co-Op)

a pinch of ColorKitchen Pink Dye

1 teaspoon water


Method Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.


To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and raspberry flavor. Mix on low until you don’t see powdered sugar anymore, you might still see butter chunks but that is okay as the butter is really soft.


Add the flour and semi sweet chocolate chips and mix on low until a smooth dough forms, it should feel like play dough in your hands.


Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten them slightly so they are about 13/4-inches in diameter and look like disks.


Bake for 13 minutes or until lightly browned on the bottoms. Allow to cool completely on the cookie sheets.


To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, raspberry flavor, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.


Turn over every other cookie until they are all paired, try to put like sized cookies together.

Pipe a dollop of frosting onto each turned over cookie, sandwich with the other cookie.

Store in a cool, dry place, or in the fridge for up to 7 days.


Gluten Free – Replace the organic flour with 226 grams (scant 1 1/2 cups) Namaste organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoon) organic coconut flour.


High Altitude – Bake at 350°F for 12 minutes or until lightly browned on the bottoms.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!