Chocolate Cream-Filled Sandwiches
adapted from Martha Stewart's Cookies
Prep: 30 minutes / Bake: 8 minutes
Yield: about 2 dozen
1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1-1/2 cups sugar
10 T unsalted butter, room temperature
1 egg, room temperature
Vanilla Creme Filling (recipe below)
1. Preheat oven to 375. Sift together first 5 ingredients into a bowl.
2. In another bowl, cream butter and sugar until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add flour mixture and beat until well combined.
3. Using a small scoop, drop dough onto parchment paper lined baking sheets, about 2 inches apart. Flatten dough between palms and sprinkle with additional sugar.
4. Bake 10-12 minutes until cookies are slightly firm. Transfer baking sheets to a wire cooling rack.
Vanilla Cream Filling
Prep: 10 minutes
1 cup (2 sticks) unsalted butter, room temperature
3-1/2 cups powdered sugar
1 T vanilla
1. With an electric mixer, cream butter. Gradually add powdered sugar with mixer on low speed; continue beating until light and fluffy. Add vanilla and beat to combine.
2. Pipe filling onto the underside of half the cookies, place remaining cookies on top of the filling.
- Preparation: 4
- This recipe took a little less than an hour start to finish. My husband and I worked together, it was fun!
- Taste: 4
- These were really good. However, they were a bit on the crunchy side, we baked them for 9 minutes. Good news is, after keeping them covered overnight, the cookies softened! Now they are perfect, which makes them more unresistable...
- Cost: 5
- We didn't have to buy any ingredients, so I'll give it a 5.
- Clean-up: 3
- Two big bowls, lots of measuring gadgets, baking sheet (and my husband) ;)
- We did the recipe in half because we didn't have enough butter for the whole batch.
- The recipe called for Dutch-process cocoa powder, we didn't have any so we used our normal Hershey's unsweetened cocoa powder.
- The recipe called for half butter and half shortening for the filling, e didn't have any shortening for the filling, so we just replaced that with butter. The shortening would just make the filling more white, less of a butter color. And slightly less butter flavor too, but ours was yummy.
- The recipe said to drop the cookies on the baking sheet. Then dip the bottom of a glass in sugar and press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin spatula). I'm like, that's crazy! First of all, why would the sugar stick to the glass? And I'm not about to scrape each cookie off the bottom of a cup! So we gently pressed them between our palms and sprinkled them with sugar.
- Our cookies got much flatter and wider than they looked in the picture, and I don't think we made them too big of dollops. Mine don't look perfect but they still taste good!
- These cookies were fun to make and they look pretty with the piped filling. Great with a glass of milk!