Chocolate 'n' Cream Sandwich Cookies

(16)
Prep Time:
25 mins
Total Time:
35 mins
Yield:
15

Elevate everyone's favorite sandwich cookie with this all-natural recipe.

Ingredients

  • 1 ¼ cups all-purpose flour (spooned and leveled)

  • ¾ cup Dutch-process cocoa powder (spooned and leveled)

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 5 tablespoons unsalted butter, melted

  • cup packed light-brown sugar

  • 1 large egg

  • Cream Filling for Chocolate 'n' Cream Sandwich Cookies

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.

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Cook's Notes

Chill and reroll the dough scraps to cut out even more 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.

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