Chocolate raspberry heart sandwich cookies – very crumbly

Chocolate raspberry heart sandwich cookies – very crumbly

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Eerily crumbly, chocolatey and fruity at the same time taste these heart cookies. They consist of a delicious combination of raspberry and chocolate. With their sweet heart shape, the little sandwich cookies enchant everyone not only in taste, but also visually. They are perfect for gifting or snacking. A detailed chocolate raspberry cookies recipe with exact quantities and step-by-step instructions can be found here at the bottom.

Heavenly crumbly

These chocolate cookies taste very crumbly and tender. They practically melt in your mouth after each bite. The day they are made, they are slightly crunchy. Over the next few days, if you store them in an airtight container, they will soften.

Chocolate cookies with raspberry

Chocolate and raspberry combined in one cookie

Chocolate and raspberry flavors are combined in these sandwich cookies. This combination makes them irresistibly delicious. The chocolatey shortbread melts in your mouth, it’s so fluffy. The raspberry filling tastes very fruity, fresh and slightly tart.

For Valentine’s Day, Mother’s Day or Wedding Day

In the shape of little hearts, the chocolate raspberry cookies are ideal for Valentine’s Day. You can also use them to spoil your mom on Mother’s Day. Or surprise your favorite person on a wedding day with the sweet heart cookies.

Chocolate cookies with raspberry filling

Experiment with filling and glaze

As for the filling for the chocolate cookies, you can experiment with the recipe any way you like. For example, you can simply fill them with your favorite jam. Instead of raspberries, other fruits of your choice will work. Or use melted chocolate as a filling. Lemon curd or another cream is also suitable.

By the way, the chocolate cookies taste just as delicious without a filling. Then you have normal cookies instead of sandwich cookies and are finished with the preparation faster.

Decorate the cookies with chocolate glaze instead of raspberry jelly. You can use white, milk or dark chocolate. You can also dip the cookies in the glaze instead of spraying it on them. Also, the chocolate cookies can be decorated with sugar icing.

How to shape chocolate raspberry cookies?

I used a fairly small heart cutter to cut out the chocolate cookies. Of course, you can also use a larger cookie cutter. The cookies don’t necessarily have to be heart shaped. Make them round or use a variety of Christmas cookie cutters when you make the cookies for Advent.

Shortbread cookies with fruit jelly

The chocolate raspberry heart sandwich cookies are

  • very crumbly,
  • tender,
  • fluffy,
  • chocolaty,
  • fruity,
  • with a slightly sour note,
  • heavenly delicious,
  • aromatic,
  • a sweet eye-catcher,
  • perfect for giving as a gift,
  • ideal as Valentine’s Day or Mother’s Day cookies,
  • for snacking in between or with coffee, tea,
  • easy and quick to make.

Simple chocolate raspberry cookies recipe

The chocolate raspberry cookies recipe, which you’ll find below, is pretty simple. The dough is ready in a flash, just needs to be chilled for a while. The filling is also ready in about a quarter of an hour, but then needs some time to cool.

Depending on how big you make your cookies, the cutting and filling may take more or less time. I made very small heart cookies and it took me a little longer. If you shape them larger, you’ll be done faster.

Heart sandwich cookies

How to make chocolate raspberry cookies: tips and tricks

  • You can adjust the amount of sugar for the dough and the raspberry filling to taste.
  • Cornstarch in the dough makes the heart cookies taste even fluffier and more tender. You can replace the cornstarch with the same amount of flour in the recipe.
  • For vanilla, you can use, for example, vanilla bean scraped out, vanilla sugar or vanilla extract.
  • The amount of flour listed in the recipe here below may vary. Add only enough flour until you get a very soft, slightly sticky dough.
  • Knead the dough briefly to just a roughly homogeneous consistency, and not too long, so that the cookies taste crumbly and not dry after baking.
  • Instead of raspberries you can use other fruits of your choice.
  • As a filling you can also use any jam or a suitable cream.

Did you make the chocolate raspberry cookies according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the heart sandwich cookies.

Got an appetite for more cookies? Try:

Chocolate raspberry heart sandwich cookies – very crumbly

Chocolate raspberry heart sandwich cookies

Eerily crumbly, chocolatey and fruity at the same time taste these heart cookies. They consist of a delicious combination of raspberry and chocolate. With their sweet heart shape, these little sandwich cookies will enchant everyone not only in terms of taste, but also visually. They are perfect for gifting or snacking. With the recipe you make the chocolate raspberry cookies yourself.
Prep Time 40 mins
Cook Time 25 mins
Cooling time 40 mins
Course Dessert
Servings 47 small sandwich cookies

Equipment

  • small heart cookie cutter

Ingredients
  

for the dough

  • 100 g butter room warm
  • 70 g sour cream
  • 90 g sugar
  • 1 egg
  • 40 ml vegetable oil
  • 40 g cocoa powder
  • 40 g cornstarch
  • approx. 250 g flour
  • 6 g baking powder
  • vanilla
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • 250 g raspberries frozen
  • 45 g sugar
  • 4 g apple pectin

Instructions
 

Preparation of the raspberry filling

  • Mix sugar with apple pectin.
  • Put frozen raspberries in a saucepan and heat them slowly so that they thaw and juice forms.
  • Add the sugar-pectin mixture to the raspberries in the saucepan, stir, and bring to a boil. Cook the raspberry mixture, stirring occasionally, for about 5 minutes.
  • Take the raspberry mixture off the heat and rub it through a sieve into a clean bowl to remove the seeds. Allow the raspberry jelly to cool at room temperature and chill briefly to set.

Preparation of the dough

  • Mix soft butter, sour cream, sugar, egg, vegetable oil, vanilla and salt with a whisk or mixer until homogeneous.
  • Mix flour with cornstarch, cocoa powder and baking powder.
  • Add the dry flour mixture in batches to the liquid sour cream and butter mixture and knead just briefly until a roughly homogeneous, soft, slightly sticky dough. Cover and chill the dough for about 40 minutes.
  • Roll out the dough on a floured work surface to a thickness of approx. 0.4 - 0.5 cm and cut out cookies with a small heart cutter, rolling the cutter repeatedly in flour.
  • Spread the cookies on a baking tray lined with baking paper, bake them in a preheated oven at 170 °C top and bottom heat for about 10 minutes and let them cool down.

Filling the cookies

  • Place a small dab of raspberry filling on the center of the bottom of every second heart cookie.
  • Place a cookie without filling on top of each cookie with the raspberry filling and glue each cookie together to make small sandwich cookies.
  • Fill the remaining raspberry filling into a piping bag with a very narrow hole nozzle and pipe stripes onto each sandwich cookie.

Notes

  • You can adjust the amount of sugar for the dough and the raspberry filling to taste.
  • For vanilla you can use for example vanilla bean scraped out, vanilla sugar or vanilla extract.
  • The amount of flour given may vary. Add only enough flour until you get a very soft, slightly sticky dough.
  • Knead the dough briefly to just a roughly homogeneous consistency and not too long so that the cookies taste crumbly and not dry after baking.
  • You can also use any jam or suitable cream as a filling.
  • Note the detailed tips and tricks for making the chocolate raspberry cookies above in the post.

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