These melt-in-the-mouth chocolate sandwich cookies combine chocolate decadence enveloping a delicious filling–you decide if you want the fun factor of jimmies and food confetti.
Li’l Man and I made these today. They were so much fun to make. They truly have the taste of chocolate! It’s a chocolate decadence that compliments the sweetness of the filling.
Melt in the Mouth Chocolate Sandwich Cookies Recipe Ingredients:
Cookies:
3/4 cup sugar
1.75 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp unsalted butter, room temperature, cubed
Filling:
8 Tbsp. Unsalted butter
Pinch of salt
2.5 cups confectioner’s sugar
red or pink food coloring, optional
nonpareils or other “sprinkles.”
Melt in the Mouth Chocolate Sandwich Cookies Recipe Directions:
Arrange racks in the bottom and top thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment. In a bowl, using an electric mixer on low speed, combine sugar, flour, cocoa, baking soda, and salt. Gradually add butter; slowly increase mixer speed to medium. The mixture will look crumbly at first but continue mixing for about eight minutes, and it will come together in large clumps.
Transfer dough to a well-floured work surface and knead briefly, then press into a small rectangle. Cut dough in half.
Roll the dough, working with one piece at a time, to 1/4-inch thickness. Using a 1.5-inch round cutter, cut circles. Gather up scraps, reroll and cut as many cookies as possible. Transfer them to baking sheets.
Bake cookies for 6-minutes, then rotate pans (top to bottom and front to back) and bake 6-minutes longer. Remove baking sheets from the oven and place them on wire racks for a few minutes to cool before transferring cookies to racks to cool completely. Repeat with the remaining dough.
Make filling:
In a large bowl, using an electric mixer on high-speed beat butter until light and fluffy. Reduce the speed to low and gradually add salt and confectioner’s sugar. Add food coloring, drop by drop until filling takes on desired color. Transfer filling to a pastry bag. Pipe filling onto half the cookies, then sandwich them together with the remaining cookies.
Roll in nonpareils or other “sprinkles” of choice.
Melt in the Mouth Chocolate Sandwich Cookies Recipe
These melt-in-the-mouth chocolate sandwich cookies combine chocolate decadence enveloping a delicious filling--you decide if you want the fun factor of jimmies and food confetti.
Ingredients
- Cookies:
- 3/4 cup sugar
- 1.75 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 tsp baking soda
- 1/4 tsp unsalted butter, room temperature, cubed
- Filling:
- 8 Tbsp. Unsalted butter
- Pinch of salt
- 2.5 cups confectioner's sugar
- red or pink food coloring, optional
- nonpareils or other "sprinkles."
Instructions
- Arrange racks in the bottom and top thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment. In a bowl, using an electric mixer on low speed, combine sugar, flour, cocoa, baking soda, and salt. Gradually add butter; slowly increase mixer speed to medium. The mixture will look crumbly at first but continue mixing for about eight minutes, and it will come together in large clumps.
- Transfer dough to a well-floured work surface and knead briefly, then press into a small rectangle. Cut dough in half.
- Roll the dough, working with one piece at a time, to 1/4-inch thickness. Using a 1.5-inch round cutter, cut circles. Gather up scraps, reroll and cut as many cookies as possible. Transfer them to baking sheets.
- Bake cookies for 6-minutes, then rotate pans (top to bottom and front to back) and bake 6-minutes longer. Remove baking sheets from the oven and place them on wire racks for a few minutes to cool before transferring cookies to racks to cool completely. Repeat with the remaining dough.
- Make filling:In a large bowl, using an electric mixer on high-speed beat butter until light and fluffy. Reduce the speed to low and gradually add salt and confectioner's sugar. Add food coloring, drop by drop until filling takes on the desired color. Transfer filling to a pastry bag. Pipe filling onto half the cookies, then sandwich them together with the remaining cookies.
- Roll in nonpareils or other "sprinkles" of choice.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 33mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 1g
The Nutritional Information may not be accurate.