Chewy graham cookies filled with raspberry Swiss meringue buttercream and a hidden pocket of jam. 460: Raspberry Cream Sandwich Cookies

I’m on a roll with pink and raspberry recently! And a distinct lack of dark chocolate… am I ok?

Throwback to 2023’s s’mores sandwich cookies! No blowtorch needed this time.

Also as I’m writing I’m munching leftover graham cookies with ice cream – 10/10! The chewy center/crisp edge combo makes them elite for ice cream sandwiches. I might have to give them a regular spot in the grab-and-go dessert corner of the freezer. If I had a bigger freezer, the dream line-up would be brownies, brown butter chocolate chunk cookie cups, orange zest mini chocolate chip financiers and these chewy beauties. What would go in yours?

Honey and brown sugar team up to give these cookies the depth of flavor that every sugar cookie aspires to.

A brown sugar archipelago.

Sticking with a mountain theme here, Matterhorn is that you?

That golden hour *glow.*

I’ve never managed to meditate successfully but give me two dozen cookies to shape into little squares and I’m in the zone.

There’s a short window right when you take the pan out of the oven when you can gently reshape the blobby bbs before they cool and set. Thida Bevington’s trick for round cookies is to spin them inside a bigger cookie cutter – so fun! For square ones, I just nudge the sides with a bench scraper.

Time for the tiniest batch of Swiss meringue buttercream.

The fluffy marshmallow texture beats American buttercream any day!

Painting on a lil buttercream barrier to keep the jam from soaking into the cookie overnight.

Dare I say, cuter on the inside?

She’s giving frilly vintage picture frame.

Peep the adorable piping edges.

Happy munching!

Cookie recipe from: https://owlbbaking.com/chewy-graham-cookies/