There is no way I can say that these cookies have any redeeming values health wise. They are porky little cookies. Don’t get me wrong – they taste fantastic. Good thing I made them for Ford’s class, for a party to celebrate the end of the semester. Let the kids have a treat that I wouldn’t make for home eating and I get the fun of making them….
Chocolate Buttercream Cookie Sandwiches
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1½ cups granulated sugar
- 10 Tbsp unsalted butter, room temperature
- ¼ cup liquid egg substitute or 1 large egg
Buttercream Frosting –
- 1 cup unsalted butter, room temperature
- 3½ cups powdered sugar
- 1 Tbsp pure vanilla extract
Preheat the oven to 375° and line 2 baking sheets with parchment paper.
In a stand mixer beat the sugar and butter till fluffy, add the egg and beat till smooth.
In a large bowl whisk the dry ingredients together. With the mixer on low add in the dry ingredients slowly, until fully mixed, turning up the speed on the mixer as needed.
Using a small disher make about 40 balls worth. Drop 12 at a time on the prepared baking sheets and gently flatten each cookie with the bottom of a glass. To prevent sticking sprinkle granulated sugar on the bottom of the glass.
Bake for 10 minutes. The cookies will still appear a bit wet but will harden up upon cooling. Let sit for a minute and transfer to a cooking rack gently, using a metal spatula.
In a stand mixer bowl whip the butter until light and fluffy. Add the powdered sugar by ½ cups, scraping the bowl often. When fully incorporated beat the vanilla in.
To finish –
Using a small disher, drop scoops of the frosting on half of the cookies. Gently press a second cookie on top to spread the frosting between the two cookies. Let sit to harden up.
Makes approximately 20 finished cookies.