Raspberry Chocolate Treats (Print Version)
# Ingredients:
→ Cookies
01 -
10 tbsp unsalted butter, softened
02 -
1 cup Truvia® Sweet Complete™ All-Purpose Sweetener
03 -
3/4 tsp kosher salt
04 -
1 tsp vanilla extract
05 -
1 large egg, at room temp
06 -
2 1/2 cups all-purpose flour, leveled and spooned
07 -
1/2 cup sifted Dutch process cocoa powder
→ Raspberry Buttercream
08 -
1–2 tbsp water
09 -
1 cup raspberries (fresh or frozen)
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4 tbsp Truvia® Sweet Complete™ All-Purpose Sweetener
11 -
2–3 tbsp heavy cream
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2 1/2 cups sifted Truvia® Confectioner’s Sweetener
13 -
3/4 cup (1 1/2 sticks) unsalted butter, softened
14 -
1 tsp vanilla extract
15 -
Small pinch of salt
# Instructions:
01 -
Heat raspberries, water, and Truvia® Sweet Complete™ together in a saucepan over medium. Stir often until the berries release juice. Smash the fruit with the back of a spoon, letting it thicken. Pour the mixture through a fine strainer, discard seeds, and let the puree cool off completely.
02 -
Use your stand mixer with the paddle to whip the softened butter with Truvia® Sweet Complete™ until nice and creamy. Toss in vanilla, salt, and mix well. Scrape down the bowl edges, mix in the egg, then slowly add cocoa powder and keep stirring. Gradually stir in flour (half a cup at a time) until the mixture forms dough that pulls away from the bowl. Add milk a bit at a time if needed.
03 -
Roll out the dough between parchment sheets to about 1/4–1/2 inch thick. Slide it onto a baking tray while keeping the parchment in place, then refrigerate for an hour.
04 -
Bring the chilled dough out, cut it into 2-inch rounds, and place them on a lined baking sheet 1 inch apart. Gather scraps, roll them out again, chill if needed, and keep cutting circles. Chill the rounds in the fridge for another 15 minutes.
05 -
Turn your oven to 350°F (175°C). Bake the cookies for 9–10 mins or until the edges are set and firm. Cool them on the tray for 5 mins, then transfer to a rack to cool fully.
06 -
Beat softened butter until pale and fluffy in a stand mixer. Slowly add in Truvia® Confectioner’s Sweetener on low, then whip on higher speed until smooth. Mix the raspberry puree with a little cream and salt until it’s just right. Spread or pipe this pretty pink frosting on one cookie, then top with another cookie for a sandwich. Gently press to seal, and repeat for the rest.
07 -
Pop the cookie sandwiches into the fridge to firm up the filling before serving. Keep them tightly covered in a cool, dry spot.
# Notes:
01 -
Keep them in a tightly sealed container to stay fresher longer.