Take a Piece of my Heart Now Baby❤️ Chocolate Heart Shaped Cookies with Raspberry Buttercream
Updated: Feb 19
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Ingredients for the Cookies
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
1 tsp. vanilla extract
2 cups all-purpose flour
3/4 cups cocoa powder
1 1/2 tsp. baking powder
1 tsp. salt
Ingredients for the Raspberry Buttercream Filling
1 cup fresh raspberries
3 tbsp. water
1 cup unsalted butter softened
3 cups powdered sugar
3 tbsp. heavy whipping cream cold
1 1/2 tsp. vanilla extract
Pinch kosher salt
Instructions for Cookies
In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.
Slowly add in the flour mixture and mix until all combined and well-incorporated.
Divide dough in half and shape into two discs. Wrap each disc in plastic wrap and chill in the fridge for 30 minutes.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Take portion of the dough out of the refrigerator and place dough onto lightly floured surface and roll the dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter (I actually used a heart shaped candy box lid) to cut out the dough and transfer them to the prepared baking sheet.
Repeat until all your dough has been used up. Bake for 12 minutes then transfer to wire rack to cool completely.
While the cookies are cooling, make your raspberry buttercream filling!
Instructions for the Raspberry Buttercream Filling
Place raspberries and water in a small saucepan over medium heat and bring to a boil, stirring and mashing the berries often, until the liquid boils out and all that’s left is a puree.
Remove from heat and cool completely. Strain seeds if desired.
In a large bowl with a hand mixer or in a stand mixer whip the butter until fluffy. Add 1 cup of the powdered sugar and whip until just blended.
With the mixer on low, add in 2 tbsp. raspberry puree and vanilla extract and mix until just combined. Repeat 2 more times with the remaining powdered sugar and raspberry puree, mixing until combined.
Slowly add the heavy cream. When the mixture is mostly combined, turn off the mixer and scrape down the bowl. Add the salt.
Turn the mixer to medium-high speed and whip until mixture is light and fluffy.
Spread the raspberry buttercream filling onto one half of the cooled cookies and sandwich together with another half.