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Chocolate Sandwich Cookies

Prep Time:

25 minutes

Cook Time:

12 minutes

Serves:

40 cookies

Level:

Intermediate

Delicious chocolate sandwich cookies with cream filling and a jam center.

Ingredients

COOKIE


  • 1 3⁄4 cup all-purpose flour 

  • 1⁄4 cup cornstarch 

  • 1⁄2 teaspoon salt 

  • 1⁄2 cup cocoa powder unsweetened 

  • 1⁄4 cup unsalted butter (1 stick) 

  • 1 tablespoon vegetable oil 

  • 2⁄3 cup granulated sugar 

  • 1 1⁄2 teaspoon vanilla 

  • 1 large egg (cold)


VANILLA CREME FILLING


  • 4 tablespoon unsalted butter (1⁄2 stick) 

  • 2 ounces full-fat cream cheese (or 1⁄4 cupvegetable shortening) 

  • 2 cups powdered sugar (more for consistency) 

  • 2 teaspoons vanilla 

  • 1⁄8 teaspoon salt


JAM & CHOCOLATE


Preparation

COOKIE


Step 1


Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside. In a medium bowl, whisk together flour, cornstarch, salt and cocoa powder. Set aside.


Step 2


In a large mixing bowl using a stand or hand mixer, combine butter, oil, sugar and vanilla. Add egg to butter mixture, mix on low. Small chunks of butter in the batter are okay. Scrape down sides.


Step 3


With mixer on low, add dry ingredients to the wet ingredients. Mix until just combined, about 1 minute.


With mixer on low, add dry ingredients to the wet ingredients. Mix until just combined, about 1 minute.

Step 4


Roll out dough between two pieces of parchment paper at 1⁄4-inch thickness. This techniques keeps the dough from sticking to the roller plus no need for a floured surface.


Roll out dough between two pieces of parchment paper at 1⁄4-inch thickness.

Step 5


Cut dough into shapes with the cookie cutter of your choice. Bake for 8-12 minutes. Cool completely on a rack before assembly.


Cut dough into shapes with the cookie cutter of your choice.

VANILLA CREME FILLING


Step 6


In a large bowl, using a standing or hand mixer, beat butter, cream cheese and salt on low speed. Continuing on low speed, add vanilla and gradually beat in powdered sugar until blended.


Step 7


With mixer on high, continue to mix for 2-3 minutes until you reach a fluffy consistency. For a firmer creme, add more powdered sugar, a little at a time.



ASSEMBLY


Step 8


The cookies were assembled using a Ateco #7 icing tip. Fill an icing bag with the creme filling then make a circle around the outer edges of the cookie until desired amount. Leave a small space in the center to add about a 1⁄4 teaspoon of jam. Place another cookie on top to form a sandwich.


Leave a small space in the center to add about a 1⁄4 teaspoon of jam.

Step 9


Drizzle the top of each cookie with melted chocolate using a spoon or dip half of the cookie into the chocolate and allow to set on parchment paper. You may also refrigerate cookies on a baking sheet for 30 minutes to allow the chocolate to firm1⁄2 up.



Notes

  • I used about a 1⁄2 teaspoon of jam in each cookie that did overflow when I bit into them. I don't really mind a messy cookie but if you want the filling to stay in place, add more powdered sugar to firm up the vanilla creme and only use 1⁄4 teaspoon of jam in the center.

  • My cookie cutters made 40 chocolate cookies, which makes 20 sandwich cookies. Amount will vary depending on the size of your cookie cutter.

VISIT

POST

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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