Decadent Chocolate Cream Sandwich Cookies
Indulge in the rich, chocolatey goodness of these Decadent Chocolate Cream Sandwich Cookies. Inspired by classic favorites, these delightful treats offer a slightly less sweet and more satisfying flavor experience than traditional Oreos. Perfectly snackable, they make an ideal addition to kids' lunch boxes or an irresistible midnight indulgence. The cookie dough is a dream to work with—maintaining its shape while baking, allowing you to cut them into any size or shape you desire. The versatile cream filling can be flavored to your liking, adding a personal touch to each sandwich. For an extra fun twist, consider swapping the filling with a dreamy Fauxtella or a bold espresso spread! Enjoy these homemade delights fresh or stored for later; they won't last long!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (sifted)
Unsweetened cocoa powder
1/2 cup (sifted)
Unsalted butter
13 tablespoons (cut into chunks, at room temperature)
Sugar
2/3 cup (granulated)
Fine sea salt
3/4 teaspoon
Large egg white
1 (at room temperature)
Pure vanilla extract
1 teaspoon
Unsalted butter (for filling)
6 tablespoons (cut into chunks, at room temperature)
Powdered sugar
1 1/4 cups
Pure vanilla extract (for filling)
2 teaspoons
Fine sea salt (for filling)
1/4 teaspoon
Instructions
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1. Before you begin, preheat your oven to 350 degrees F and position the racks to divide the oven into thirds. Line two baking sheets with parchment paper or silicone baking mats.
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2. In a medium bowl, sift together the all-purpose flour and cocoa powder. Set aside.
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3. In a large mixing bowl or a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugar, and fine sea salt. Beat on medium speed for about 3 minutes until the mixture is smooth and creamy.
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4. Add the egg white and continue mixing for another 2 to 3 minutes. The mixture may initially look curdled but will become smooth as you mix in the pure vanilla extract.
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5. Gradually add the flour and cocoa mixture to the butter mixture, pulsing the mixer to avoid flour clouds. Mix on medium until the dough comes together in clumps—it should hold together but not form a complete ball.
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6. Transfer the dough to a lightly floured surface and knead it until smooth. Divide the dough in half, shape it into disks, and wrap in plastic wrap. Freeze for at least 1 hour.
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7. Once the dough is firm, roll out each disk between two pieces of parchment paper to a thickness of 1/8 inch. Stack the rolled dough on a baking sheet and return to the freezer to firm up further.
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8. Cut out the cookies using a 2-inch cookie cutter, and place them on the prepared baking sheets, leaving space between each. Gather any scraps, re-roll, and freeze again.
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9. Bake the cookies for 12 to 14 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should feel firm to the touch when done. Allow them to cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
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10. For the filling: In a clean bowl, using a stand mixer or hand mixer, beat the 6 tablespoons of unsalted butter, powdered sugar, 2 teaspoons of pure vanilla extract, and 1/4 teaspoon of fine sea salt on medium speed for about 4 minutes until smooth and creamy.
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11. To assemble, spread a spoonful of the cream filling on the flat side of half the cookies and top with the remaining cookies (flat side down). Gently twist the cookies to spread the filling evenly. For neater sandwiches, chill in the refrigerator for 1 hour before serving.
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12. Store any remaining cookies in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these chocolate sandwich cookies unique?
These Decadent Chocolate Cream Sandwich Cookies are inspired by classic favorites like Oreos but offer a slightly less sweet and more satisfying flavor experience.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C) before baking.
How should I prepare my baking sheets?
Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Which ingredients need to be sifted together?
You should sift together the all-purpose flour and the cocoa powder in a medium bowl.
How long should I beat the butter and sugar together?
Beat the unsalted butter, sugar, and fine sea salt on medium speed for about 3 minutes until the mixture is smooth and creamy.
What should I do if the dough looks curdled after adding the egg white?
The mixture may initially look curdled after adding the egg white, but it will become smooth as you mix in the pure vanilla extract.
When is the dough ready to be chilled?
The dough is ready when it comes together in clumps and holds together but does not yet form a complete ball.
How long does the dough need to freeze before rolling?
The dough should be shaped into disks, wrapped in plastic, and frozen for at least 1 hour.
How thick should I roll the cookie dough?
Roll the dough out between two pieces of parchment paper to a thickness of 1/8 inch.
What size cookie cutter is recommended?
A 2-inch cookie cutter is recommended for cutting out the cookies.
Can I re-roll the dough scraps?
Yes, you can gather the scraps, re-roll them, and freeze again before cutting more cookies.
How long do the cookies take to bake?
Bake the cookies for 12 to 14 minutes, rotating the sheets halfway through for even baking.
How can I tell if the cookies are finished baking?
The cookies should feel firm to the touch when they are done.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks.
What ingredients are in the cream filling?
The filling consists of unsalted butter, powdered sugar, pure vanilla extract, and a pinch of fine sea salt.
How long should I beat the filling mixture?
Beat the filling ingredients on medium speed for about 4 minutes until they are smooth and creamy.
How do I assemble the sandwich cookies?
Spread a spoonful of filling on the flat side of one cookie, then top with a second cookie and gently twist to spread the filling.
What is the secret to a neater cookie sandwich?
For neater sandwiches, chill the assembled cookies in the refrigerator for 1 hour before serving.
How should I store the finished cookies?
Store them in an airtight container in the refrigerator for up to 2 days or freeze for longer storage.
Can I use different flavors for the filling?
Yes, the filling is versatile and can be flavored to your liking, or replaced with options like Fauxtella or espresso spread.
Is the cookie dough easy to handle?
The cookie dough is described as a dream to work with because it maintains its shape well while baking.
What type of cocoa powder should I use?
The recipe calls for unsweetened cocoa powder, which provides a rich chocolate flavor.
What type of salt is best for this recipe?
Fine sea salt is recommended for both the cookie dough and the cream filling.
Are these cookies suitable for lunch boxes?
Yes, they are perfectly snackable and make an ideal addition to kids' lunch boxes.
What is the purpose of rotating the baking sheets?
Rotating the sheets halfway through the baking time ensures that all cookies bake evenly.
Can I make these in different shapes?
Yes, the dough holds its shape well, allowing you to use any size or shape of cookie cutter you desire.
Does the recipe require a whole egg?
No, this recipe specifically uses one large egg white at room temperature for the dough.
What is the recommended preparation for the butter?
The butter should be cut into chunks and allowed to reach room temperature before mixing.
How many ingredients are in this recipe?
There are 11 ingredients in total, including those for both the cookie dough and the cream filling.
Can the cookies be eaten immediately after filling?
While they can be eaten immediately, chilling them for an hour helps set the filling and makes them neater.