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Chocolate 'n' Cream Sandwich Cookies

Because there's butter in the cream filling, store these cookies in the refrigerator. For a minty touch, add a few drops of peppermint oil to the filling.

  • Prep:
  • Total Time:
  • Yield: Makes 15
Chocolate 'n' Cream Sandwich Cookies

Source: Everyday Food, April 2009

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 3/4 cup Dutch-process cocoa powder (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • Cream Filling

Directions

  1. In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.

  2. Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.

  3. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

  4. Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.

Cook's Note

Use parchment paper to roll out the dough (a floured surface would speckle it). Chill and reroll the scraps to cut out even more cookies.

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