Raspberry Cream Chocolate Cookies - Valentine Desserts

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Feb. 11, 2014

Chocolate cookies shaped like hearts filled with fresh raspberry whipped cream. So easy, so fresh, and so delicious for Valentine's Day!


White whole wheat flour 1 1/4 Cup (20 tbs)
Unsweetened cocoa powder 1/2 Cup (8 tbs)
Baking soda 1 Teaspoon
Salt 1/4 Teaspoon
Unsalted butter 1/2 Cup (8 tbs) , cubed and chilled
Brown sugar 1/2 Cup (8 tbs)
Granulated sugar 1/2 Cup (8 tbs)
Egg 1 Large
For icing
Heavy cream 1/2 Cup (8 tbs)
Powdered sugar 2 Teaspoon
Fresh raspberries 1/2 Cup (8 tbs)



1. Preheat oven to 350℉. Line a cooking sheet with Silpat.


2. In a food processor, add in the flour, cocoa powder, baking soda, and salt. Whisk for a few seconds.

3. Add in the butter and whisk again, followed by the white and brown sugars and pulse until it resembles coarse meal.

4. Add in the egg and continue to pulse until a dough forms.

5. Place the dough between two parchment paper and roll with a rolling pin, until 1/4 inch thick and cut out cookies with a 2-inch heart shaped cookie cutter.

6. Place the cookies over the prepared cookie sheet and bake for 12-15 minutes.

7. For the icing – using a stand mixer, whip the heavy cream and sugar, when 20 seconds are left add in the raspberries and whisk on high until light and fluffy.


8. Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.


9. Serve the cookies as dessert.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 707Calories from Fat 334

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 22 g110%

Trans Fat 0 g


Sodium 498 mg20.75%

Total Carbohydrates 94 g31.3%

Dietary Fiber 10 g40%

Sugars 55 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet