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Raspberry Cream Chocolate Cookies

Raspberry Cream Chocolate Cookies from Weelicious

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I've told you about my M.I.L. many times. Basically because she's a total goddess of good…and, on occasion, of epicurean evil. I'll explain.

First the good. Vivien spoils rotten all those around her, be it with her time, her gifted ear for listening, or her sage advice and conversation, and she possesses the rare ability of making whoever she is talking with feel like they are the only person in the room. When it comes to gifts, she always searches tirelessly for things the recipient of her generosity will truly love. I can rely on her for anything and although we are 3000 miles apart, I treasure our almost nightly phone conversations as well as her frequent visits to visit us.

Raspberry Cream Chocolate Cookies from Weelicious

Now for the evil part. On those frequent visits, one of the things Vivien and I love to do is pop into Clare Vivier to ogle over her gorgeous bags and then restore ourselves by stopping next door at one of the most drool-worthy bakeries I've ever been to, Lark. Without fail, Viv cannot leave without buying several boxes filled with Lark's delectable cupcakes and cookies -- simply picking one or two treats is not how she rolls. That's true evil in my book, however my kids could not be more thrilled. As a result, they have become true connoisseurs of Lark's heavenly offerings. Over time they have settled on a favorite, The Old Fashioned Ice Box, a tower of thin chocolate cookies covered with thick, fluffy whipped cream.

Raspberry Cream Chocolate Cookies from Weelicious

Chocolate cookies and whipped cream are a combination Kenya and Chloe cannot resist and these Raspberry Cream Chocolate Cookies are sort of a reverse twist on Lark's decadent treat. I go for more of a sandwich with my version, filling the cookies with a red hued cream made with fresh raspberries. Cut your cookies in the shape of hearts and it's hard to find a dessert that says "I love you" better than these. Evil never tasted so good.

Raspberry Cream Chocolate Cookies  (makes 18 sandwich cookies)

  • Prep Time: 10 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
I've told you about my M.I.L. many times. Basically because she's a total goddess of good…and, on occasion, of epicurean evil. I'll explain. First the good. Vivien spoils rotten all those around her, be it with her time, her gifted ear for...

Ingredients

  • 1 1/4 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup heavy cream
  • 2 teaspoons powdered sugar
  • 1/2 cup fresh raspberries

Preparation

  1. 1. Preheat oven to 350℉.
  2. 2. Sift together the flour, cocoa powder, baking soda, and salt and place in the bowl of a food processor.
  3. 3. Add the chilled and cubed butter and the white and brown sugars to the food processor and pulse until it resembles coarse meal. Add the egg and continue to pulse until a dough forms.
  4. 4. Roll the dough between two pieces of parchment paper or on a lightly floured surface until 1/4 inch thick and cut out cookies with a 2-inch heart shaped cookie cutter.
  5. 5. Bake for 12-15 minutes. Cookies will be soft at first, but harden as they cool.
  6. 6. In the bowl of a standing mixer or using an electric mixer, beat the heavy cream and raspberries on high until light and fluffy.
  7. 7. Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.
Raspberry Cream Chocolate Cookies

Nutrition Information

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Comments






  1. Jen

    February 16, 2014 at 7:46 pm

    This recipe was absolutely delicious! Since we planned on delivering these treats throughout the day, I opted to make a raspberry frosting so that the cookies would hold up longer. Our family has found a new Valentine’s Day tradition :o). Thank you!

  2. kathy

    February 14, 2014 at 1:32 pm

    Can the cookie dough batter be frozen? Thanks.

    • Catherine McCord

      February 18, 2014 at 4:16 pm

      Yes! I like to cut out the cookies into heart shapes, then freeze those in a single layer for about half an hour before transferring to a freezer bag for up to 3 months. When you’re ready to bake them, just add about 2 minutes to the baking time and bake them from frozen!

  3. Jennifer LaBaire

    February 13, 2014 at 3:22 pm

    I don’t have a food processor. Can I do this in a mixer?

    • Melissa

      February 14, 2014 at 2:38 pm

      I don’t have a food processor or a stand mixer, It was a PITA, but I was able to get it done. I called my grandmother and she told me to do like they did many moons ago for pie crusts- mix in the cold butter with your hands. I just made sure I chipped up the butter as small as I could. I also ended up adding about 1/2 tbsp of water to make the dough wet enough to be, well, dough. They turned out lovely. Not too sweet with a great texture thanks to the whole wheat flour. I kept my cook time closer to 12 minutes and the cookies weren’t too hard.

  4. Kelley

    February 11, 2014 at 6:29 pm

    Can these be made with margarine? And do you have to chill the dough before rolling out?

    • Catherine McCord

      February 11, 2014 at 11:35 pm

      Margarine should work just fine! If the dough is too soft, you can chill it in the fridge for 10-30 minutes, but it doesn’t necessarily have to be chilled!

  5. Eliza

    February 11, 2014 at 2:17 pm

    These look great and perfect for my son’s birthday at school on Thursday. How far in advance can you assemble them? Can they be made the night before and stay in the fridge or should they be assembled right before eating?

    • Catherine McCord

      February 11, 2014 at 2:36 pm

      I would wait until right before serving to assemble them. You can make the cookies about 3 days ahead of time, and the whipped cream the night before. Then assemble just before serving! :)

  6. Karen

    February 11, 2014 at 12:55 pm

    Would the recipe still work if I used Gluten Free all purpose flour instead if the WW Flour?

    • Catherine McCord

      February 11, 2014 at 2:37 pm

      I haven’t tested that, but I think it would work just fine!

  7. Chrissy

    February 11, 2014 at 12:23 pm

    Is there a way to do this without a food processor?

  8. Edith

    February 9, 2014 at 11:28 pm

    well, I’m back to canning meals & dehydrating meals too…lots of fun! my brother that is in the Army enjoys it when I send him some home cooked meals. some I’m able to dehydrate…others I just can…he enjoys them just the same =)

  9. Sondra

    February 9, 2014 at 11:11 pm

    Do you puree the raspberries before adding them to the whipped cream?

    • Catherine McCord

      February 10, 2014 at 11:07 am

      Nope! They will get chopped and mashed while beating into the cream!

  10. Paula – bell’alimento

    February 8, 2014 at 8:29 pm

    These look amazing! Perfect treat for a special Valentine!

  11. Kim Beaulieu

    February 7, 2014 at 2:19 am

    These are so cute. I love raspberry so these must be made.

  12. Kasey

    February 6, 2014 at 4:43 pm

    Your relationship with your MIL sounds so awesome! I get along with mine quite well, too, and I think we’d bond over something like this as well :) xo

  13. Kate @ ¡Hola! Jalapeño

    February 6, 2014 at 4:01 pm

    Can I borrow your MIL? I could use boxes of goodies right about now.

  14. lish875

    February 5, 2014 at 6:12 pm

    Yes, I was wondering about the powdered sugar too. :) Can’t wait to try these next week!!

  15. HeatherChristo

    February 5, 2014 at 1:53 pm

    these look so great! MIL sounds amazing :)

  16. Dalila

    February 5, 2014 at 2:26 am

    Is the powdered sugar added to the cream and raspberries?

  17. kenchlopal

    February 4, 2014 at 4:43 pm

    your m.i.l. sounds like a DREAM. she must be a very special person indeed. i know this sounds odd but i think….i think i love her! (and we’re making these cookies this weekend… xo

  18. Marianna

    February 4, 2014 at 1:03 pm

    Looks fabulous! Can’t wait to try!!