These raspberry chocolate chip cookies are soft with a nice raspberry flavor (not to mention a fabulous color that my Hungry Puppies thought was amazing!), and studded with chocolate chips. A fresh raspberry buttercream is sandwiched between two cookies for a delicious double raspberry treat.
Raspberry Chocolate Chip Cookies Sandwiches
Raspberry Chocolate Chip Cookies:
1/2 cup butter, room temperature
1/2 cup shortening
1 cup fresh raspberries
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3 cups flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
Fresh Raspberry Buttercream:
1/4 cup butter, room temperature
1/4 cup shortening
1/2 teaspoon vanilla
2 cups powdered sugar
2 to 4 Tablespoons raspberry puree
Preheat the oven to 350F. Line a baking sheet with parchment paper.
For the cookies, cream together the butter, shortening, raspberries, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla until incorporated. Add the flour, cornstarch, baking soda, and salt. Beat until the flour begins to blend with the creamed mixture. Add the chocolate chips, and continue beating until just incorporated and no streaks of flour remain.
Scoop dough with a 2 tablespoon cookie scoop and drop onto the prepared baking sheet. Bake for 12 to 13 minutes, or until just set on the top. Remove cookies from the oven and let cool for a couple minutes on the pan, then transfer to a cooling rack to cool completely.
To make the frosting, cream together the butter, shortening, and vanilla. Beat in the powdered sugar. Beat in the raspberry puree, 1 tablespoon at a time until it reaches the desired consistency. Place a tablespoon of frosting between two cookies. Makes about 18 sandwich cookies.
Enjoy! -Cardamommy
0 comments :
Post a Comment