Description
These classic homemade Chocolate Sandwich Cookies feature a rich cocoa-flavored cookie with a smooth, creamy buttercream filling. Perfectly soft in the center and slightly crisp on the edges, these delightful treats are great for dessert, snacks, or sharing with friends and family.
Ingredients
Scale
For the Cookies:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Buttercream Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ¼ cup chocolate sprinkles or shavings (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2 to 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix until a soft dough forms, being careful not to overmix to maintain tender cookies.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour to allow it to firm up, which helps in shaping the cookies.
- Preheat Oven and Prepare Sheets: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.
- Shape Cookies: Scoop out 1-tablespoon portions of the chilled dough, roll each into a ball, then flatten slightly. Space the cookies about 2 inches apart on the prepared baking sheets to allow spreading.
- Bake: Bake the cookies for 8 to 10 minutes until the edges are set but the centers remain soft. This ensures a perfect chewy texture.
- Cool Cookies: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which prevents breaking when filling.
- Make Buttercream Filling: Beat softened butter in a clean bowl until smooth. Gradually add powdered sugar, then mix in vanilla extract and heavy cream. Beat the mixture until light and fluffy.
- Assemble Sandwich Cookies: Spread or pipe the buttercream filling onto the flat side of half the cooled cookies. Top with the remaining cookies, pressing gently to sandwich the filling evenly.
- Add Optional Decoration: For an extra touch, roll the edges of the sandwich cookies in chocolate sprinkles or shavings to decorate and add texture.
Notes
- Chilling the dough is essential for easier handling and better cookie shape during baking.
- You can store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more intense chocolate flavor, use high-quality cocoa powder.
- Feel free to substitute heavy cream in the buttercream with milk for a lighter filling, though the texture will be less rich.
- These cookies freeze well: separate the cookies before freezing to avoid sticking. Thaw at room temperature before assembling or serving.
