Homemade Chocolate Sandwich Cookies
A recipe for Homemade Chocolate Sandwich Cookies! These dark chocolate cookies are decorated and filled with a sweet vanilla buttercream for a fun seasonal treat.
Servings 23 Sandwich Cookies
Ingredients
Dark Chocolate Cookies:
- 1 cup (226 grams) unsalted butter softened at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (50 grams) black or dark cocoa powder
- 1/4 teaspoon salt
Vanilla Buttercream:
- 8 tablespoons (113 grams) unsalted butter softened at room temperature
- 2 cups (260 grams) powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 2 teaspoons (10 milliliters) heavy cream
- Food coloring if desired
Instructions
To make the dark chocolate cookies:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the softened butter and sugar until light and fluffy.
- Beat in the egg, followed by the vanilla extract.
- In a medium bowl, combine the flour, dark cocoa powder, and salt. Beat into the butter mixture until just combined with no streaks remaining and a dough is formed.
- Transfer the dough to a piece of plastic wrap and pat into a disc. Wrap in the plastic and refrigerate 1-2 hours until chilled.
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- Once chilled and no longer sticky when touched, remove the dough from the plastic wrap and place between two large pieces of parchment.
- Roll the dough into a large sheet about 1/8-1/4 inch (3-6 millimeters) thick.
- Gently remove the top parchment sheet and cut the dough into circles using a plain or fluted 2 1/2 inch (6 centimeter) round cutter.
- Carefully transfer the rounds to the prepared baking sheets about 1 inch (2.5 centimeters) apart. If desired, stamp the top of the cookie with a design, taking care not to push all the way to the bottom.
- Collect the scraps of cookie dough and roll out again between two sheets of parchment to make more cookies. If too soft to handle, refrigerate for about 30 minutes.
- Bake the cookies in the preheated oven until set, about 8-10 minutes.
- Allow to rest on cookie sheet for 5 minutes before transferring to a wire rack to cool to room temperature. Repeat with remaining dough.
To make the Vanilla Buttercream:
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat together the butter and powdered sugar until light and fluffy.
- Beat in the salt, followed by the vanilla.
- Slowly add the heavy cream to reach desired consistency.
- If coloring the buttercream, divide the frosting evenly into three (or desired amount) bowls. Add food coloring, one drop at a time, and fold in to create the desired shade of color.
- Transfer the buttercream into piping bags or a ziplock bag with a piece of the corner snipped off.
To assemble:
- Pair together the cooled dark chocolate cookies that are similar in shape.
- Pipe the buttercream filling onto half of the bottom side of the cookies. Top, bottom side towards filling, with remaining cookies.
- Gently twist until the buttercream filling reaches the edges. Repeat with remaining pairs.
- Allow the cookies to rest for 30 minutes to 1 hour to set the filling before serving or store in an airtight container at room temperature in a cool, dark place for up to 3 days.