Description
Delight in these Cream-Filled Chocolate Cookies, featuring rich cocoa-flavored cookies sandwiched with a luscious, fluffy vanilla cream filling. Perfectly soft yet slightly crisp, these homemade chocolate sandwich cookies offer a nostalgic treat reminiscent of classic favorites but with a unique homemade twist.
Ingredients
Scale
For the Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar using a mixer until the mixture becomes light, fluffy, and pale in color.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugars, mixing until the batter is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet batter, mixing gently until a smooth, cohesive cookie dough forms without overmixing.
- Shape Cookies: Scoop teaspoon-sized portions of dough and roll them into balls. Place them evenly spaced on the prepared baking sheets. Gently flatten each ball slightly with your fingers or the bottom of a glass to form cookie shapes.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set but still soft. Avoid overbaking to maintain a tender texture.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before filling.
- Make Filling: In a mixing bowl, beat the softened butter and vegetable shortening together until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating until the mixture is light and fluffy.
- Assemble Sandwiches: Once the cookies have fully cooled, spread or pipe about 1 tablespoon of the cream filling onto the flat side of one cookie. Top it with another cookie to create a sandwich. Repeat until all cookies are filled.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For festive occasions, tint the cream filling with your choice of food coloring to add a seasonal or fun touch.
