Description

These homemade sandwich cookies feature a signature dark, crunchy cocoa wafer paired with a smooth vanilla cream filling. Perfectly balanced to satisfy nostalgia, they offer a superior texture that stays crisp even when dunked in milk.

Ingredients

1 1/4 cups all-purpose flour
1/2 cup black cocoa powder
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
10 tablespoons unsalted butter, cool room temperature
1 large egg
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 pinch salt

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Instructions

In a food processor or stand mixer, combine flour, cocoa powder, sugar, salt, baking soda, and baking powder until uniform.
Add cool butter chunks and pulse until the mixture resembles damp sand, then add the egg and process until a dough mass forms.
Roll dough into tablespoon-sized balls and place on a parchment-lined baking sheet two inches apart.
Flatten each ball to 1/8-inch thickness using your palm and chill the tray in the refrigerator for 10 minutes.
Bake at 375°F (190°C) for 9 to 10 minutes, rotating halfway through, then cool completely on the sheet.
For the filling, cream the softened butter and vanilla together before gradually adding powdered sugar and salt.
Beat the filling on high for 2-3 minutes until light and fluffy.
Pipe or spoon filling onto the flat side of a cooled wafer and press a second wafer on top to finish.

Notes

To ensure the best visual results, seek out black cocoa powder rather than standard Dutch-processed cocoa. If your kitchen is particularly warm, chill the assembled cookies for a few minutes to help the cream filling set firmly before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American