These Mini Chocolate Sandwich Cookies are so easy to make. All you need is a couple of small bowls, a hand mixer, and just one baking sheet. They are like the cookies from which they are inspired, but a lot more crumbly, airy, and buttery, all in a good way. The recipe makes just 12 sandwich cookies, perfect for smaller households and small dinner parties.
Verdict? These cookies are so chocolaty, crispy, and tasty. I think these cookies would also be perfect for mini ice cream sandwiches. If you like your cookies "double stuffed," double the filling recipe. All I know is, they are addicting.... seriously.
To get this dark color, I used a blend of regular cocoa powder and black cocoa powder. Of course I had some on hand because I can't resist buying specialized ingredients. Regular unsweetened cocoa powder would work well too, so don't feel that you can't make these without buying the black cocoa... unless you are an ingredient impulse buyer like I am.
Mini Chocolate Sandwich Cookies
1/4 C plus 1 T unbleached all purpose flour
1 T unsweetened cocoa powder plus 1/2 T black cocoa, or 1 1/2 T unsweetened cocoa powder
1/8 tsp baking soda
Pinch of salt
1/4 C sugar
2 T butter, softened
1 large egg yolk
1 ounce semi-sweet chocolate, melted and cooled
1 T butter, softened
1 T vegetable shortening
1/2 tsp cream
1/4 tsp vanilla
pinch of salt
1/2 C powdered sugar
1 T cocoa powder
- Preheat the oven to 375 degrees F with a rack in the middle of the oven. Line one baking sheet with parchment paper.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together.
- In another small bowl, mix the sugar, butter, and egg yolk with a hand mixer until fluffy.
- Add the chocolate and mix for about 30 seconds.
- Add the flour mixture, and mix for another 30 seconds. Continue to mix with a rubber spatula until fully blended.
- Divide the dough into 24 equal pieces and form it into balls. Place the balls on the parchment lined baking sheet about 1 1/2 inches apart.
- Dip the bottom of a juice glass in butter and then sugar, and press down on one of the cookie dough balls to flatten. Repeat for each piece of dough (trust me, the dough will stick if you do not do this each time).
- Bake the cookies for 8 to 10 minutes.
- Cool the cookies on a wire rack.
- Mix all of the filling ingredients with a fork or a whisk and chill in the refrigerator for at least 15 minutes.
- Divide the filling among 12 of the cookies, and place another cookie on top to create a sandwich.
This recipe was adapted from Small Batch Baking for Chocolate Lovers.