Description
These Chocolate Sandwich Cookies feature rich, cocoa-infused cookie layers paired with a creamy vanilla buttercream filling. Perfectly soft in the center with slightly crisp edges, these homemade delights are great for any occasion and can be customized with chocolate sprinkles for extra indulgence.
Ingredients
Scale
Cookie Dough
- 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
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, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add eggs and vanilla. Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients. Gradually add the dry ingredients into the wet ingredients using low speed on your mixer, mixing just until a soft dough forms to avoid overmixing.
- Chill the dough. Cover the dough and chill it in the refrigerator for at least 1 hour to firm up for easy portioning and better texture.
- Prepare to bake. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Shape cookies. Scoop one-tablespoon portions of dough, roll them into balls, then flatten slightly and place onto the prepared baking sheets about 2 inches apart to allow space for spreading.
- Bake. Bake cookies for 8 to 10 minutes until the edges are set but centers remain soft, ensuring a chewy texture.
- Cool cookies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the buttercream. Beat the softened butter until smooth, then gradually add powdered sugar, followed by vanilla extract and heavy cream, and continue beating until the mixture is fluffy and spreadable.
- Assemble sandwich cookies. Spread or pipe the buttercream onto the flat side of half the cooled cookies, then top with the remaining cookies, pressing gently to adhere.
- Optional decoration. For added texture and flavor, roll the cookie edges in chocolate sprinkles or shavings to finish your sandwich cookies.
Notes
- Be sure not to overmix the dough to maintain tender cookies.
- Chilling the dough is crucial for easier handling and better cookie shape.
- Baking times may vary depending on your oven; watch closely to avoid overbaking.
- Butter and egg ingredients should be at room temperature for best mixing results.
- Optional chocolate sprinkles or shavings add visual appeal and texture but can be omitted if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
