Chocolate in Betweens
Indulge in the ultimate chocolate lover’s dream with these delectable 'Chocolate In Betweens' cookies! Featuring rich, cocoa-infused cookies sandwiched with a luscious, creamy chocolate filling, this recipe is the perfect balance of crisp and velvety textures. Made with pantry staples like unsweetened cocoa powder, semi-sweet chocolate chips, and heavy cream, these sandwich cookies boast a sophisticated yet approachable flavor profile. With a quick 30-minute prep time and an irresistible homemade touch, they’re ideal for everything from after-dinner desserts to gifting during the holidays. Elevate your baking game with this delightful, chocolate-filled treat that’s sure to impress family and friends!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 0.5 cup semi-sweet chocolate chips, melted
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms.
Transfer the dough onto a lightly floured surface and roll it out to about 1/4-inch thickness.
Using a small round cookie cutter (about 2 inches in diameter), cut out cookie shapes and place them about 1 inch apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm. Allow them to cool completely on wire racks.
To make the filling, whisk the powdered sugar and heavy cream together in a small bowl until smooth and spreadable.
Stir the melted semi-sweet chocolate chips into the powdered sugar mixture and mix until fully combined.
Spread a small amount of the chocolate filling onto the flat side of a cooled cookie and sandwich it with another cookie, flat sides facing inward.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 30.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
