Chocolate Sandwich Cookies

If you are a fan of the Oreo Cookie then you are sure to love these! Come on…who doesn’t love an Oreo cookie with a glass of milk?? Instead of a thin dough rolled and cut out this recipe will have you scoop the dough directly onto the cookie sheet. This makes for a thicker cookie. They are chocolatey, chewy and so delicious!

Always share your creations with us on social and especially our Facebook group page, Baketivity Community! A little added bonus to make these sandwich cookies even more fun is to roll the sides in sprinkles! :)

Ingredients For The Cookies:

• 1 cup all-purpose flour
• 3/4 cups unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 salt
• 1 cup sugar
• 1 egg
• 1 1/4 sticks softened unsalted butter

Ingredients For the Filling:

• 1/2 stick softened unsalted butter
• 3 cups powdered sugar
• 2-3 Tbsp. milk
• 1/4 tsp. salt

Directions:

1. Preheat the oven to 350° F. and line a cookie sheet with parchment paper or a silicone mat.
2. In a medium sized bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt.
3. In a separate bowl cream the butter and sugar together using a whisk until the mixture if light and creamy (about 2 minutes).
4. Add in the egg and continue to mix until well combined. Scrape down the sides of the bowl as you go.
5. Pour the dry ingredients into the bowl of wet ingredients until you have a nice smooth dough (it will be thick).
6. Using a cookie scooper (or spoon if you don’t have one) scoop the cookies onto the cookie sheet leaving 1 1/2″ between each one to prevent them spreading and touching in the oven. The scoops should be about 3 Tbsp each. (You can make them whatever size you want).
   Bake the cookies for 10-12 minutes. The larger the cookie the more time it will need in the oven.
7. While the cookies are baking we can make the buttercream. In a medium sized bowl cream together the butter and powdered sugar while slowly whisking in the milk to make it easier to mix.
8. Once there are no lumps and you have a nice smooth buttercream add the salt and mix one more time.
9. Let the cookies cool completely on a cooling rack before filling.
10. To fill the cookies you can spread the buttercream using an offset spatula or butterknife or a piping. Spread however much buttercream you’d like in the center. I piped the entire side of one cookie then placed another cookie on top.
11. You can make these into ice cream sandwich cookies if you’d like too! Enjoy!