For the wafer cookies:
- 1 c (2 sticks) unsalted butter, softened
- 1 c granulated sugar
- 2 eggs
- 2 c (8 oz) Better Batter All-Purpose Flour
- 1 1/4 c dark chocolate/special dark cocoa powder
- 1/2 tsp baking soda
- pinch of salt
For the filling:
- 1/2 c (1 stick) unsalted butter, at room temperature
- 3 c Better Batter Corn-Free Powdered Sugar
- 1 tsp clear vanilla
You will also need two baking sheets, parchment paper, and a rolling pin for this recipe. The biscuit cutter size I use is about 2 3/4 inches.
Plan ahead! This cookie dough needs to chill in the refrigerator at least one hour.
Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Break up any clumps.
Prepare the cookie dough. In the bowl of a stand mixer, or using a large mixing bowl and a handheld electric mixer, beat together the butter and sugar until light and fluffy, about 2 minutes on medium. Add the eggs one at a time and beat well until incorporated. Add the dry ingredients and mix on medium speed until combined. Turn the cookie dough out onto a piece of plastic wrap and wrap tightly. Chill the dough at least one hour or up to three days.
When ready to bake, follow these instructions:
Preheat and prepare. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. Cut two additional sheets of parchment paper for rolling out the cookie dough. No additional flour should be used during the rolling/cutting step below. Set prepared baking sheets aside.
Roll out dough. Remove the chilled cookie dough from the refrigerator and let come up to room temperature, about 10 minutes. Divide the dough into quarters. Working with one quarter of the dough at a time, roll out the dough between two sheets of parchment paper until about 1/4-inch thick. Use biscuit cutter to cut rounds of dough. Use an offset spatula or butter knife to carefully transfer the cookie dough rounds to a parchment lined baking sheet. Leave about 1/2-inch space in between circles. Repeat with remaining dough, re-rolling between the parchment paper. The dough did soften, but do not add any flour or chill before baking. My cookies did not spread at all, so I was able to get about 30 circles on my baking sheet at a time – in my case that was about a quarter of the dough per pan.
Bake. Bake the cookie rounds for 14-15 minutes, rotating the pan halfway through baking time. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. You want crispy wafer cookies, not soft rounds, so do not plan to underbake these. They will break apart when you try to fill them otherwise. Repeat with rolling, cutting, and baking dough from remaining quarters of the dough.
Make the cream filling. While the cookies cool, make this easy cream filling. In the bowl of a stand mixer, or using a large bowl and a handheld electric mixer, beat together the softened butter, powdered sugar, and clear vanilla (I use clear so it doesn’t darken the white filling, but use the traditional brown vanilla if you want!). Mix for 2-3 minutes or until all of the powdered sugar is well incorporated – no clumps! This filling will be VERY thick, pulling away from the sides of the mixing bowl.
Fill the cookies. Using a butter knife, spread about 1/2 tsp+ onto the underside of a wafer cookie. Add a second cookie on top and gently press together to push filling to the edges. Use your finger or a butter knife to carefully wipe away excess filling which has oozed out. Repeat with remaining cookies. Depending on the size of your biscuit cutter, this recipe makes 50-60 sandwich cookies.
Adapted from BuzzFeed
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