Sweetheart Sandwich Cookies
Submitted by tubelight
Chocolate sweetheart sandwich cookies with cocoa dough puffed and crackled, filled with vanilla buttercream. Homemade Oreo-style cookies with a rich, creamy center.
YIELD
3 dozenPREP
3 hrsCOOK
15 minREADY
4 hrsThink of these as a homemade, dressed-up Oreo. Dark cocoa chocolate cookie rounds puff up in the oven until their surfaces crack into beautiful fissures, then get sandwiched together with a thick vanilla buttercream filling.
The dough needs a long chill, 2-3 hours minimum. This firms the butter so the cookies hold their round shape when baked instead of spreading flat. Roll level teaspoons into balls and resist the temptation to flatten them. The oven does the work, puffing each ball into a domed cookie with a slightly dry, crackled top.
The buttercream filling is simple: butter, powdered sugar, vanilla, and just enough whipping cream to reach a spreadable frosting consistency. Spread it on the flat bottom of one cookie, press another one on top, and you’ve got a sandwich that snaps cleanly when you bite through.
Kitchen Tips
- Chill the dough for the full 2-3 hours. Shortcuts here mean flat, spread-out cookies that won’t sandwich properly
- Roll the dough into uniform balls so the cookies bake to the same size. Mismatched pairs don’t stack well
- The cookies are done when puffed with slightly dry, cracked surfaces. They should not look wet or glossy on top
- Let the cookies cool completely before filling. Warm cookies melt the buttercream and it squeezes out the sides
Variations
- Peppermint filling: Add a few drops of peppermint extract to the buttercream for chocolate-mint sandwich cookies
- Espresso cream: Beat a teaspoon of instant espresso powder into the filling for a mocha-flavored center
- Raspberry jam filling: Skip the buttercream entirely and use a thin layer of seedless raspberry jam between the cookies
Ingredients
Directions
To make the cookies, cream the butter with the sugar in a large bowl until light.
Beat in eggs and vanilla; set aside.
Sift the cocoa, flour, salt, baking powder, and baking soda together.
Stir the dry ingredients thoroughly into the butter mixture.
Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
Preheat the oven to 375 degree F and butter 2 cookie sheets.
Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
Bake for 10 to 15 minutes, until cookies are puffed and surfaces slightly dry and cracked.
Cool on racks.
To make the filling, cream the butter until light.
Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
When the cookies are completely cool, spread about ½ tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
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