Raspberry Fudge Sandwich Cookies

You know how the top of a batch of brownies gets all crackly? The cookies for these raspberry fudge sandwich cookies do just that.

I like to park myself in front of my oven window and obsessively watch what happens to food while it bakes. These cookies put on a show. First they spread out into flat pools studded with chocolate chips. Next, they puffed up to what seemed like 1/2 inch high. Finally, they settled into these crackly, fudgy "brownie tops" filled with melty chocolate chips. All in eleven minutes.

Can you believe that there is only one cup of flour in 48 sandwich cookies? That translates to 96 individual cookie halves (I'm very good at math). I did not go to baking school, and I need to really study my copy of Ratio, but I do know that these cookies are a lot like these Chocolate Truffle Cookies, only thinner.

These cookies are filled with thick raspberry preserves, but you can use any kind of filling you like, such as chocolate malt filling, or the chocolate cream filling from these sandwich cookies. I think the raspberry fudge combination is pretty amazing, and even gets better over time as the flavors meld.

Raspberry Fudge Sandwich Cookies

Makes 48 sandwich cookies

Slightly adapted from The King Arthur Flour Cookie Companion.

Ingredients

1 stick (1/2 C) unsalted butter, slightly softened

2 C sugar

3 large eggs, room temperature

1/4 tsp (heaping) salt

1 tsp vanilla

1 C (4.25 ounces) unbleached all purpose flour

3/4 C (2.25 ounces) Dutch process cocoa

3/4 tsp baking powder

12 ounces chocolate chips

1/2 to 3/4 C raspberry preserves

Instructions

1. Preheat the oven to 350 degrees F and line two baking sheets with parchment. You can reuse the baking sheets and parchment as soon as the baking sheet cools. 
2. With a stand mixer or hand mixer, mix the butter and sugar until blended. It might be a bit grainy. 
3. Add the eggs, one at a time, and beat until each one is incorporated. 
4. Add the salt and vanilla and beat the mixture briefly. 
5. Whisk the flour, cocoa, and baking powder together in a separate bowl. 
6. Slowly add the flour/cocoa mixture to the butter/sugar/egg mixture and beat until incorporated. Do not over mix. 
7. Fold in the chocolate chips. 
8. Drop rounded teaspoonfuls of the dough 1 1/2 inches apart onto the baking sheets, and bake, one sheet at a time, for 11 to 12 minutes. 
9. Cool the cookies on a wire rack. 
10. Once the cookies are cooled, sandwich about a tsp of raspberry jam between two cookies. 

Leftover cookies will stay delicious for about three or four days in an airtight container in the refrigerator.

It's time again for the Creative Cookie Exchange!

The theme this month is Berries and Chocolate--because we all have a little spring fever!  To join the group, just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find new cookie recipes from the group on the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• White Chocolate and Cranberry Crispy Treats  from All That's Left Are The Crumbs
• Strawberry Pocky Chocolate Cookies from  NinjaBaking.com
• Double Chocolate Strawberry Cookies from Baking Yummies
• Brownie Raspberry Swirl Ice Cream Sandwich Cookies from Made with Love