Chocolate Filled Mini Sandwich Cookies. The perfect combination between a cookie that melts in your mouth and a creamy chocolate filling.
Chocolate Filled Sandwich Cookies
Active Time: 40mins | Cook Time: 15mins | Yield: About 54 (1 1/4 inch)
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Ingredients:
*Measuring cup: 250ml / 8.45 fl. oz
Cookies:
75g or 1/3 cup Butter – room temperature
90g or 1/2 cup Caster Sugar
1 teaspoon Vanilla Extract
1 Egg – lightly beaten
150g or 1 cup All-Purpose Flour
120g or 1 cup Cornstarch
Chocolate Filling:
200g or 7oz Semi-Sweet Chocolate
80g or 1/3 cup Heavy Cream
1 tablespoon Cacao Liqueur (optional)
1/2 cup Caster Sugar for coating
Instructions:
Cookies:
- In a large bowl, place butter and sugar. Stir with a spatula until soft and creamy.
- Add vanilla and egg. Whisk well.
- Add flour and cornstarch gradually, until it forms a dough that doesn’t stick to your hands.
- Wrap dough tightly in plastic wrap and refrigerate for about 1 hour.
- Line two large baking sheets with parchment paper.
- Preheat oven to 350°F (180°C).
- Using a rolling pin, roll out the dough to 1/4 inch thick.
- Cut out round shapes using a 1 1/4-inch cookie cutter. Transfer to baking sheets, about 3/4 inch apart. Bake until slightly brown, 10 to 15 minutes. Allow them to cool completely before removing from baking sheets.
Chocolate Filling:
- Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
- Add the heavy cream (bring it to room temperature before adding) and stir until well combined, smooth and shiny.
- Add cacao liqueur and whisk.
- Refrigerate for 20 minutes or until the filling becomes thicker.
- Place chocolate filling in a pastry bag and pipe about 1 teaspoon onto the flat side of half the cookies. Place remaining cookies on top, and gently press each one to squeeze filling to edges.
- Refrigerate for 30 minutes, allowing the filling to set.
Coat the sandwich cookies in caster sugar or powdered sugar.
Makes about 54 mini sandwich cookies.
Filled cookies can be stored in airtight containers at room temperature up to 5 days.
Other Recipes:
Fluffy and Moist Passion Fruit Cake
Gluten-Free Chocolate Chip Marshmallow Cookies
Christmas Gingerbread Cookies (with gluten-free option)
Nutella Brownie with Gluten-Free Option
- *Measuring cup: 250ml / 8.45 fl. oz
- [br]
- Cookies:
- 75g or 1/3 cup Butter – room temperature
- 90g or 1/2 cup Caster Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg – lightly beaten
- 150g or 1 cup All-Purpose Flour
- 120g or 1 cup Cornstarch
- [br]
- Chocolate Filling:
- 200g or 7oz Semi-Sweet Chocolate
- 80g or 1/3 cup Heavy Cream
- 1 tablespoon Cacao Liqueur (optional)
- [br]
- 1/2 cup Caster Sugar for coating
- In a large bowl, place butter and sugar. Stir with a spatula until soft and creamy.
- Add vanilla and egg. Whisk well.
- Add flour and cornstarch gradually, until it forms a dough that doesn’t stick to your hands.
- Wrap dough tightly in plastic wrap and refrigerate for about 1 hour.
- Line two large baking sheets with parchment paper.
- Preheat oven to 350°F (180°C).
- Using a rolling pin, roll out the dough to 1/4 inch thick.
- Cut out round shapes using a 1 1/4-inch cookie cutter. Transfer to baking sheets, about 3/4 inch apart. Bake until slightly brown, 10 to 15 minutes. Allow them to cool completely before removing from baking sheets.
- Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
- Add the heavy cream (bring it to room temperature before adding) and stir until well combined, smooth and shiny.
- Add cacao liqueur and whisk.
- Refrigerate for 20 minutes or until the filling becomes thicker.
- Place chocolate filling in a pastry bag and pipe about 1 teaspoon onto the flat side of half the cookies. Place remaining cookies on top, and gently press each one to squeeze filling to edges.
- Refrigerate for 30 minutes, allowing the filling to set.
- Coat the sandwich cookies in caster sugar or powdered sugar.