These chocolate sandwich cookies are like giant Oreos. They have that great chocolate flavor from Modern Mountain Black Cocoa Powder and are filled with a generous serving of vanilla buttercream in the center. These are perfect with a glass of cold milk and are sure to satisfy any sweet tooth!
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 ½ cups brown sugar
3 egg yolks
2 teaspoons vanilla
2 cups flour
¼ cup Modern Mountain Black Cocoa Powder
1 teaspoon baking powder
¼ teaspoon salt
For the Frosting:
6 tablespoons unsalted butter, softened
2 cups powdered sugar
½ teaspoon vanilla
2 tablespoons heavy whipping cream
Directions
For the Cookies:
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of your mixer, combine the butter and brown sugar. Beat on medium speed for 2 minutes or until light and fluffy.
Add the egg yolks and vanilla. Beat until incorporated, scraping the bottom and sides of your bowl with a rubber spatula, if needed.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Stir with a whisk to combine. Add the flour mixture to the butter mixture and mix just until combined.
Using a small cookie scoop (about 2 tablespoons), drop scooped cookie dough onto the prepared baking sheet. Put cookie dough in the refrigerator for 40 minutes to chill.
Bake in the 350°F oven for 9-11 minutes. Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Frosting:
In the bowl of your mixer, beat the butter on medium speed for 4 minutes, or until the butter is pale in color.
Add the powdered sugar and vanilla and beat on medium speed for 4 more minutes, or until light and fluffy.
Add the whipping cream and beat until light and fluffy, about 2 minutes.
Fill a pastry bag fitted with a large round piping tip. Pipe about 2 tablespoons of frosting into the center of one cookie. Top with another cookie and lightly press down until frosting spreads to the edges.
