Description
Delicious chocolate cookies filled with raspberry jam, perfect for any occasion.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (160g) raspberry jam
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Flatten lightly with your fingers.
- Bake for 10-12 minutes until set. Cool completely, then spread raspberry jam on the flat side of half the cookies; top with remaining cookies to sandwich. Dust with powdered sugar if desired.
Notes
- Store cookies in an airtight container for up to 5 days.
- You can substitute the raspberry jam with your favorite fruit jam.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg