Is it Friday yet? Boy, what a week, I still feel like I am recovering from the bunnies this weekend! I am definitely looking forward to a bunny-free weekend. After all, it is December – time to really start some serious baking. I am still on the fence as to whether I am going to go with my old standbys, or if I am going to try out some new stuff. Knowing me, I have to try at least a few new things, but I am also looking forward to these and definitely these.
I have always secretly been intrigued with sandwich cookies. It has taken me years to figure out why – and I think I finally nailed it. It is also why my kids seem to go nuts with them as well. Cookies are great, but sandwich cookies are awesome – you get double the cookie with a bonus of filling. As a kid, who never got any cookies – to get a sandwich cookie was really hitting the jack pot. Normally I only let my kids pack one cookie in their lunch as dessert – but when I have sandwich cookies in the house – they get two cookies in one! Wow, how has this been staring me in the face all this time?
I saw these cookies in Cooking Light, and thought these would be great to kick-start the holiday season. The chocolate filling was delicious and rich, and the cookies were nice and chewy soft. Plus, at 156 calories per sandwich, you are really getting a good deal. You can choose any cookie cutter that floats your boat – we chose hearts and stars. Then you can make baby cookies out of those shapes – just don’t let them burn, they cook faster than the bigger round cookies. Now is it Friday yet?
- 8 ounces cake flour (about 2 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 2 tablespoons 2% reduced-fat milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons 2% reduced-fat milk
- 1/2 cup powdered sugar
- 2 tablespoons Dutch process cocoa
- Dash of salt
Preheat oven to 350°.
To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, and baking powder, stirring with a whisk. Place powdered sugar and butter in a large bowl. Beat with a mixer at medium-high speed until well blended. Add 2 tablespoons milk and vanilla; beat 1 minute or until well combined. Add the flour mixture; beat on low-speed until just combined.
Shape the dough into a 6-inch disk. Cover tightly with plastic wrap; chill 30 minutes. Discard plastic. Roll dough to a 1/4-inch thickness on a lightly floured surface. Cut out 36 (2-inch) round cookies, rerolling scraps as necessary. Using a small decorative cookie cutter, cut a heart-shaped opening in 18 rounds. Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 14 minutes or until lightly browned. Cool on a wire rack.
To prepare filling, combine chocolate and 2 tablespoons milk in a microwave-safe dish; microwave at HIGH for 1 minute or until melted, stirring every 15 seconds. Stir just until smooth. Combine 1/2 cup powdered sugar, cocoa, and dash of salt in a bowl, stirring well with a whisk. Add chocolate mixture to sugar mixture; stir just until smooth. (Mixture will thicken as it cools.) Divide chocolate mixture evenly among 18 whole cookies; spread in a thin, even layer. Top each cookie with a cut-out cookie.
For a printer-friendly version of this recipe, please click here: Chocolate Sandwich Cookies
11 thoughts on “Chocolate Sandwich Cookies”
I know my boys will love these. I bet we have to store these in the refrigerator because of the chocolate and HK’s humidity…
Yes, I definitely don’t need to deal with the humidity in Seattle, which is odd with all the rain we have!
These cookies look fantastic and I love that they are lighter! I completely agree that sandwich cookies are the best because you get two for the price of one!
We all love sandwich cookies here too. My favorite are lemon sandwich cookies. The kids of course will eat anything with chocolate. The would love these and they would love cookies with shapes too. I hope you’re enjoying a good bunny-free weekend! :)
Yes, we had a great bunny-free weekend – thanks!!
Love this recipe! Will be linking back to this in my upcoming post :)
Yeah – thanks, can’t wait!
I made according to your recipe but it was hard cookies as well as it break when I roll it, can u please tell me where I went wrong?
It probably has to do with the butter, are you sure you used the right amount? Was the butter soft enough?