Description
Delightfully rich and fudgy Chocolate Sandwich Cookies with a smooth, creamy vanilla buttercream filling. These classic treats feature a soft cocoa-flavored cookie exterior and a sweet, fluffy buttercream center, perfect for parties, gatherings, or satisfying your chocolate craving.
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 well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with brown sugar and granulated sugar for about 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until a soft dough forms, being careful not to overmix.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour to firm up, which helps in shaping the cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop 1-tablespoon portions of the chilled dough, roll each into a ball, and then flatten slightly. Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Buttercream Filling: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat the mixture on medium speed until light and fluffy.
- Assemble Sandwiches: Spread or pipe the buttercream onto the flat side of half of the cookies. Place a second cookie on top of each filled cookie and gently press together to sandwich.
- Optional Decoration: For an extra festive touch, roll the edges of the assembled cookies in chocolate sprinkles or shavings.
Notes
- Chilling the dough is crucial to prevent cookies from spreading too much while baking.
- Do not overbake to keep the cookies soft and chewy in the center.
- Buttercream can be flavored with a bit of espresso powder or more vanilla for variation.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.
