Description
Crisp and rich cocoa sandwich cookies filled with a smooth vanilla cream, inspired by the classic chocolate and cream favorite but made completely from scratch.
Ingredients
Units
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- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt.
- In a separate large bowl, cream 1 cup softened unsalted butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the large eggs and 2 teaspoons vanilla extract until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until a firm dough forms.
- Roll the dough on a lightly floured surface to about 1/8 inch thickness and cut into rounds.
- Place rounds on prepared baking sheets and bake for 8 to 10 minutes until set. Cool completely.
- In a bowl, beat 1/2 cup softened unsalted butter with the powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy.
- Spread or pipe the filling onto half of the cooled cookies.
- Top with remaining cookies and press gently to form sandwich cookies.
Notes
- Roll the dough evenly for uniform baking.
- Allow cookies to cool completely before filling.
- Store in an airtight container at room temperature for up to 5 days.
- Unfilled cookies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg