Makes approximately 62 cookies or 31 sandwich cookies (Recipe works just as well if you want to cut it in half)
Yes, I’m a huge Pat Benatar fan. I’m also a big fan of crispy dark chocolate cookies, especially when they’re filled with amazing things like almond butter, ice cream or strawberry frosting. These shortbread cookies are excellent on their own with a cup of tea or coffee, and even more fun dressed up as sandwich cookies.
These cookies are a treat, but unsweetened cocoa powder definitely has health benefits. It’s rich in heart-healthy flavanols and may also help keep your skin hydrated and your brain sharp (I could use both those things right now!).
You can add espresso powder to make these more grown up, or keep them as is for the whole family to enjoy. My kids had a lot of fun helping me cut out the hearts, and even more fun making the cookies disappear.
Happy Valentine’s Day!
- 1 stick unsalted butter, at room temperature
- ½ cup virgin coconut oil, at room temperature
- 11/2 cups sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 cup natural, unsweetened cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 4 teaspoons instant espresso powder (optional)
- Raspberry jam
- Almond butter
- Ice cream
- Strawberry cream cheese frosting (see recipe below)
- In a stand mixer or food processor, combine the butter, coconut oil, sugar, eggs and vanilla until blended.
- In a large bowl, stir the dry ingredients (flour through espresso powder, if using) together until thoroughly mixed. Add the dry ingredients to the wet in 2-3 additions, scraping down the sides of the mixer or processor after each addition. The dough should come together when you handle it. Form into a ball, wrap in plastic wrap or waxed paper and refrigerate for 30-60 minutes, or overnight.
- Preheat oven to 350°F. If you refrigerated the dough overnight, bring it to room temperature before handling (but don’t let it get too soft!). Roll out on marble, or between two pieces of plastic wrap or waxed paper to 1/8-inch thickness. Use 2-inch cookie cutters to cut out shapes and place on a Silpat or parchment lined cookie sheet, 1 inch apart. You’ll make about 4 batches total.
- Bake for 10 minutes, until tops of cookies are dry to the touch. Allow to cool before filling.
- If filling, spread 1 teaspoon each jam or nut butter on the backs of half of the cookies and top with remaining cookies. If using ice cream, top bottom cookies with 1 heaping tablespoon of softened ice cream, then top with remaining cookies. If left unfilled, cookies will keep at room temperature in an airtight container for up to 4 days.
Strawberry Cream Cheese Frosting
- 1 block plain cream cheese, at room temperature
- 1/2 cup powdered sugar (or more if you like it sweeter)
- 1/2 cup chopped strawberries
- In a large mixing bowl, combine the cream cheese and powdered sugar. Use a hand mixer to blend the cream cheese with the sugar. Add in the strawberries and continue mixing until frosting is pink and small chunks of berries remain.
- Spread the cream cheese onto one chocolate cookie (about 2 teaspoons, depending on size of cookie), then top with another. Enjoy immediately or store in the refrigerator for up to 3 hours.