Directions

Step One: Make the Cookie Dough

1. Preheat oven to 350 F.

2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2–3 minutes.

3. Add in the egg and vanilla extract, mixing until fully combined.

4. In a separate bowl, whisk together the flour, cocoa powder and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.

Step Two: Shape the Cookies

1. Option 1: Using a Mini Round Silicone Mold. *I prefer this method if I don’t have time to flour and roll.

2. Portion 25 grams of dough for each cavity.

3. Place the dough into the silicone mold and gently press it down evenly to fill the shape. You can use a cookie tamper, the bottom of a measuring cup, or your hands to flatten the dough and fill each cavity entirely.

4. Carefully remove any excess dough from the edges if needed to keep the shape clean.

5. Bake at 350 F for 8-10 minutes or until edges are brown and centers are set.

6. Allow to cool completely before removing from mold. *Chilled cookies release even easier.

7. Option 2: Rolling & Cutting (if not using the mold)

8. Lightly flour your work surface and roll the dough out to about 1/4-inch thickness.

9. Use a 2-inch round cookie cutter to cut out your cookies. Re-roll scraps as needed until all dough is used.

10. Transfer the cut cookies to a parchment-lined baking sheet, spacing them slightly apart.

11. Bake at 350 F for 6-7 minutes or until edges are brown and centers are set.

12. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring. This helps them set and prevents breaking. Then carefully move to a wire rack to cool completely before assembling.

Step Three: Make the Buttercream

1. Place room temperature butter into stand mixer. Beat on high for five minutes, scraping down the sides periodically.
2. Add remaining ingredients.
3. Beat on low to incorporate (without making a mess!).
4. Once incorporated, beat on high for five full minutes, scraping down the sides periodically.

5. For best results, mix on the lowest setting for approximately 8-10 minutes. This will result in a smooth and creamy texture.

Step Four: Fill & Assemble the Cookie Sandwiches

1. If piping your filling, transfer your buttercream to a piping bag fitted with a round tip (or simply snip the end of the bag).

2. Flip half of the cookies upside down so the flat sides are facing up. Pipe a swirl of buttercream onto each cookie, starting in the center and working your way outward, leaving a small border around the edge. You can also add your buttercream using a cookie scoop, if desired.

3. Gently place a second cookie on top and press lightly until the filling spreads just to the edges.

4. Once your buttercream is set, complete the following steps:

Optional Step Six: Chocolate Drizzle

1. In a microwave-safe bowl, add 8 oz. of chocolate (chips or wafers).

2. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

3. Do not overheat, chocolate should be silky and pourable, not thick.

4. Using a spoon or piping bag, drizzle chocolate over the tops of each cookie sandwich.

5. Add your toppings of choice. My favorites are toffee bits, sprinkles, chopped Oreos, mini chocolate chips, crushed peppermint, and chopped or crushed graham crackers.

6. Note: I add the toppings after every four cookies have been drizzled so the chocolate stays soft and the toppings stick perfectly.

7. Let chocolate set before packaging.