Go Back
+ servings
Print

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies made with Hershey's Special Dark cocoa powder.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 40
Author Cookie Madness

Ingredients

  • 1 1/4 cup all-purpose flour 155 grams
  • 1/2 cup extra dark cocoa powder such as Hershey’s Dark – 40 grams
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/8 teaspoon salt
  • 10 tablespoons unsalted butter softened (140 grams)
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup light brown sugar lightly packed (100 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling

  • 1 stick 1/2 cup unsalted butter, softened
  • 1 ½ cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 3/4 to 1 teaspoon milk or half & half

Instructions

  • Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or nonstick foil.
  • Combine the flour, cocoa, espresso powder (if using), baking soda, baking powder and salt and set aside.
  • In a mixing bowl, beat the butter until creamy. Add the sugar and beat until creamy, then beat in the egg and vanilla. Add the flour mixture and stir to make a thick dough.
  • Using a level teaspoon, scoop up dough and shape into small balls. Set the balls on the lined baking sheet and press down to about 1/8 of an inch with bottom of a glass or the palm of your hand. For perfect circles, after pressing down the dough punch through with a 1 ½ inch cutter and remove the scraps.
  • Bake circles for about 10 minutes or until cookies appear set. Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack. The cookies will firm up a bit as they cool.
  • Prepare filling. Beat together butter and confectioners’ sugar until well blended, then add vanilla and milk (or half and half) and beat until creamy, adjusting liquid as needed. Put in a heavy duty freezer bag or a piping bag and snip off the bottom corner. Squeeze a dab of icing in the center of half the cookies and cap with remaining cookies.
  • Total cookies should be around 40 depending on the size of your cookie cutter and how thin you cut the dough.

Notes

To halve the recipe, weigh out half of each ingredient on a scale and use 22-25 grams of beaten egg.