In a medium saucepan combine the raspberries, sugar, water, and lemon juice. Stir to combine. Heat over medium heat, the mixture will start to come together and the raspberries will begin to breakdown. Allow to simmer for 10-12 minutes.
Once the compote has cooked and everything has combined, remove from the heat and add in the cornstarch, this will thicken the mixture so it has a jam like consistency. Whisk vigorously until the cornstarch has been thoroughly mixed in.
Press the raspberry compote through a fine mesh sieve or strainer, this will remove ay seeds an any lumps of cornstarch that may not have mixed in. Once the mixture has been pressed through the sieve, transfer to a bowl and allow to cool while the cookies bake.
For the Cookies:
Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone baking mats, set aside.
In a large mixing bowl, using a hand or stand mixer fitted with a paddle attachment, combine the butter and sugar and cream together until fluffy, 2-3 minutes. Add in the eggs and vanilla, mix to combine. In a large bowl using an electric mixer, beat together the butter and sugar until light and fluffy.
In a small mixing bowl combine the flour, cocoa, and salt, stir to combine. Slowly mix the dry ingredients into the wet. Mixing until combined.
Using a cookie scoop or a measuring spoon, scoop the dough into roughly 2 teaspoon size balls and place 1 inch apart on the prepared baking sheet. It may help to spay your hands with cooking spray or oil during this step. Use your thump or the back of a teaspoon to make an indent in the middle of each cookie.
Transfer to the preheated oven and bake, 8-10 minutes, until the cookies are set, but still soft. Cool for a few minutes on the baking sheet and then transfer to a wire rack, and let cool completely.
Once the cookies are cool, use a teaspoon to scoop small dollops of raspberry compote into the center of each cookies repeat until all cookies have been filled. If desired, melt white chocolate chips and drizzle over the top of the cookies, allow the chocolate to set. Enjoy immediately or store in an airtight container for 4-5 days!
** The raspberry compote can be made ahead of time and can be kept in an airtight container in the fridge for up to 2 weeks!
All images & content are the sole property of The Hearty Life. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.