Homemade Chocolate Sandwich Cookies
5 (1)

Homemade Chocolate Sandwich Cookies

Cookie dough

7/8 cup (200 g) of unsalted butter (softened)
2 Cups (240 g) of all-purpose flour
1 teaspoon of vanilla extract
1/2 cup (100 g) of brown sugar
5 and 1/2 Tablespoon (40 g) of unsweetened cocoa powder
1 pinch of salt

Vanilla cream cheese frosting

1/3 cup of Butter (75 g) unsalted butter (softened)
3/4 cup (75 g) of powdered sugar (icing sugar)
5.5 oz (150 g) of Full Fat Cream Cheese
1 teaspoon of vanilla extract
1/2 teaspoon of corn starch
1 pinch of salt

Directions:
Before you start make sure you have softened butter.

  1. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a bowl mix the flour, salt, and unsweetened cocoa powder.
  3. In a separate medium bowl, whisk together the softened butter, brown sugar, and vanilla extract until they are combined.
  4. Add the flour mix and work with your hands until completely combined.
  5. Roll out the dough to about 1/4 inch (6 mm) between parchment paper.
  6. Refrigerate for 15 minutes and preheat oven to 350°F (175°C).
  7. With Round Cookie/Pastry Cutter cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving some space between each cookie. Collet the scrap dough, roll and repeat until you have finished the dough.
  8. Bake in the preheated oven for about 12 minutes depends on your oven. Make sure not to overbake the cookies.
  9. Remove from the oven and cool on the baking sheet for about 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Cream cheese Frosting

  1. Mix the Powdered sugar with salt and corn starch.
  2. In a medium bowl with a hand mixer, beat the softened butter until smooth.
  3. Add the confectioner’s sugar mix and beat at low speed until incorporated then whisk at high speed for about 5 minutes.
  4. Add the cream cheese, vanilla extract, and beat again for about 2 minutes.
  5. Refrigerate the frosting for 10 minutes.
  6. Using a spoon or a piping bag fill half of the cookies with about 1 tablespoon of Cream cheese frosting and top with the remaining cookies. Enjoy!
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