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The month of August brings back to school time! I sort of love the idea of a fresh start and new beginning right before the beginning of autumn. My niece is now in first grade so I relish the time I am able to spend with her in the kitchen! And this recipe was the perfect one to share with her before school starts.
These cookies are perfect for school lunches or when friends come over. You’ll be the house everyone wants to hang out at as long as you always have a plate of these on hand.
These freeze well and are absolutely delicious!
Watch how to make these chocolate sandwich cookies:
Chocolate Sandwich Cookies
Ingredients
For the cookies
- ½ cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- 1 cup whole milk
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup Dutch process cocoa
For the creme filling
- 1 jar marshmallow creme
- ½ cup vegetable shortening
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2-3 tbsp heavy cream
Instructions
For the cookies
- Preheat oven to 400°F.
- In an electric mixer cream the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in egg, vanilla and espresso powder until completely combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cocoa.
- Alternately add dry ingredients with the milk, beginning and ending with dry.
- Scrape bowl to ensure the mixture is combined and drop by teaspoons on parchment-lined baking sheets.
- Bake in preheated oven for 8-10 minutes until puffed and set in the center.
- Remove from oven and cool.
For the creme filling
- Combine the marshmallow creme, shortening, vanilla, and sugar.
- Mix to combine and add enough cream to smooth filling to a spreadable consistency.
- Spread one teaspoon of filling on the bottom of one cookie and place another cookie on top, creating a sandwich.
Nutrition
Serving: 1cookie
